Hey all,
I've tried no less than a dozen various ways to make hummus, used recipes out of Turkish cookbooks, from the food channel, Mediterranean cookbooks, canned chickpeas, white beans, dried then soaked chickpeas, etc. I've altered ratios of water, tahini sauce, chickpeas, and lemon juice, but I just can't seem to get the **** little beans to break down completely so they're nice and smooth.
I use a cuisinart to make the dip. I've tried everything from pulsing to letting it run for five minutes at a time. I've also put all the ingredients in before turning it on, fed it slowly, or turned it on and then put everything in. I can make the dip liquid, but it's still chunky... just really runny, which is no good either.
If you've made this dip, how have you gotten it smooth? I will be forever grateful to you, as I'm sure others who have labored over hummus will be as well.
I've tried no less than a dozen various ways to make hummus, used recipes out of Turkish cookbooks, from the food channel, Mediterranean cookbooks, canned chickpeas, white beans, dried then soaked chickpeas, etc. I've altered ratios of water, tahini sauce, chickpeas, and lemon juice, but I just can't seem to get the **** little beans to break down completely so they're nice and smooth.
I use a cuisinart to make the dip. I've tried everything from pulsing to letting it run for five minutes at a time. I've also put all the ingredients in before turning it on, fed it slowly, or turned it on and then put everything in. I can make the dip liquid, but it's still chunky... just really runny, which is no good either.
If you've made this dip, how have you gotten it smooth? I will be forever grateful to you, as I'm sure others who have labored over hummus will be as well.