I love hummus but avoid premade. Typically they skimp on important ingredients that provide great flavor; tahini & olive oil
I've never really paid attention to whether or not canned chickpeas had skins on them. I just know that the one time I skinned them, there were a lot of skins and the hummus had a very different texture.I haven't made hummus in a long time. But, I liked using canned chickpeas rather than cooking them, because the canned chickpeas I got had almost no skins left on the chickpeas. You might see one or two skins floating in the liquid and usually none on the chickpeas themselves. I thought that was standard.
It depends. The supermarket where I get my groceries have about half a dozen different brands, plus their own brand - and each one has a number of different types / consistencies / flavours / additions - in different size tubs, from 150gm to 1kg.I love hummus but avoid premade. Typically they skimp on important ingredients that provide great flavor; tahini & olive oil
In my experience, only bland olives are sold in cans. The good stuff, Kalamata for example, are sold in jars. Around here you can get them pitted and pitted and sliced. Look in the pickle and condiment section of your market.I was very skeptical of buying ready made hummus. But, there is a small company that makes a lot of Middle Eastern foods and they make good hummus. Could I make better hummus? I'm sure I could. Do I have the spare spoons to do that? Not so much. I really should consider adding a bit of garlic and black olives. Those are easy enough to whiz up by machine. Now, I just need to find some tasty black olives that are already pitted. I can usually only find bland, e.g., California, "Spanish style", black olives that are sold pitted. Hmm, I can find tasty green olives that are sold pitted. I should try adding that.
I have done it and it works. It whips up like egg whites. In my opinion, it takes a lot to mask its flavor. Not that it tastes bad, it's just that even after adding her ingredients to make it taste good, it usually still has that underlying bean liquid flavor. I've done it several times, never quit got the results I was hoping for, so haven't done it since. For savory recipes it may be better. Maybe someone else had a more positive experience than I did.This thread led me to aquafaba.
The idea of making something from nothing always appeals to me.
Do any of you have any experience with whipping the liquid from canned chickpeas into aquafaba?