Pierogi Princess
Senior Cook
Can someone please help me make a good Hummus like you get at Mediterranean stores. It is so good and creamy and mine is so grainey and tasteless. Help
Hummus Help
- Thread starter Pierogi Princess
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If you have answers, please help by responding to the unanswered posts.
Damien
Senior Cook
4meandthem
Half Baked
I make mine in a food processor. 1 can of chickpeas with half their liquid (cuts the amount of oil needed) 1 tbsp tahini.salt and pepper and 1/2 tsp of granulated garlic (I like better than fresh for this).Process and add olive oil until you get the consistancy your looking for. My wife and daughter like some lemon juice blended in theirs.
powerplantop
Executive Chef
The way that I like to make it is a bit of work and takes some time. I use dried beans not the canned ones. I like to cook them in the crock pot for about 24 hours. I keep adding water as it water boils off. If you do the the water will get very thick when you put it in the fridge and give you beans creamy beans.
Note save the water.
I drain the beans let them dry a bit then blend them.
Then I take some of the water the beans were cooked in, add tahini, leamon juice and garlic. Then I use my stick blender to make an emulsion. The emulsion gets mixed into the blended beans. Put into the fridge for a few hours before eating.
Note save the water.
I drain the beans let them dry a bit then blend them.
Then I take some of the water the beans were cooked in, add tahini, leamon juice and garlic. Then I use my stick blender to make an emulsion. The emulsion gets mixed into the blended beans. Put into the fridge for a few hours before eating.
Andy M.
Certified Pretend Chef
Here's my version. Hummus is something that you can play with a lot to get what you want.
Hummus
16 Oz Canned Garbanzo Beans
3-4 Tb Tahini
1 Cl Garlic, cut up or crushed
½ Ea Lemon Juice
Salt, to taste
2-3 Tb Olive Oil
2-3 Tb Water
Hummus varies greatly from cook to cook. The quantities above are guidelines. This recipe should be adjusted to your taste. More or less of any of the ingredients is acceptable.
Place all the ingredients except the water into the bowl of a food processor and process until fairly smooth and fully blended.
Add water to obtain the desired thickness and process again until smooth.
Adjust salt and lemon to taste.
NOTE: Add a dozen Kalamata olives (pitted) and replace the water with the liquid from the olive jar and you have a delicious Kalamata olive hummus.
Last edited by a moderator:
Pierogi Princess
Senior Cook
Here is the recipe I use, please "tweek" it if you can.
HUMMUS – GALE’S
2 CANS CHICK PEAS (Garbonzo beans) reserve liquid
3 CLOVES GARLIC FINELY CHOPPED
2 T. SESAME OIL 0R TAHINI (SESAME PASTE)
1/8 c. EVOO
1 t. LAWREY’S
S & P TO TASTE
PUT PEAS AND GARLIC IN FOOD PROCESSOR, PROCESS TILL SMOOTH, ADD SESAME OIL AND EVOO, PROCESS, ADD S & P AND LAWREY’S. PROCESS APPROXIMATELY 4-5 MINUTES UNTIL VERY SMOOTH ADDING CHICK PEA LIQUID AS NEEDED TO THIN OUT.
Thanks again.
Pierogi Princess
Senior Cook
I can handle the extra work for good results, this looks like the "ticket" I was looking for, I can't wait to try it. Thank you for taking time out to help me.
Damien
Senior Cook
Welcome to the forum Princess..
Out of curiosity, how big is your food processor?
Flavor wise, I'd consider lemon juice along with roasted red bell pepper, olives or maybe even some roasted tomato instead of the lawerys and salt and pepper...
-Damien
Out of curiosity, how big is your food processor?
Flavor wise, I'd consider lemon juice along with roasted red bell pepper, olives or maybe even some roasted tomato instead of the lawerys and salt and pepper...
-Damien
Pierogi Princess
Senior Cook
I am fortunate to have been given a Cuisinart, which is a Cadillac of food processors. I have never been able to afford a good one like I have now, so I believe I am good there. However, another member advise using a "boat motor". What do you think?
I like the idea of using roasted red bell peppers (love them) and roasted tomatoes, I think that will give it a super flavor. Thanks for everything.
Pierogi Princess
Senior Cook
What a great recipe, and what a cool idea (yes I still use cool) with the olives. Gotta try that.
Damien
Senior Cook
Can't go wrong with a higher horsepower outboard motor..
If you do use salt, consider a Kosher salt or a sea salt. It imparts a totally different, cleaner flavor than iodized salt.
-Damien
I usually put kalamata olives in my hummus. Any tasty black olives will add a great flavour to hummus.
Bolas De Fraile
Executive Chef
- Joined
- Oct 28, 2010
- Messages
- 3,191
Tax I use Kalamata evoo to make my hummus, I then chop some cooked chick peas and toast the with pine nuts as a sprinkle.
Red hummus, roast peel and de-seed red peppers and stick them in the blender.
Red hummus, roast peel and de-seed red peppers and stick them in the blender.
lemon juice, pinch of cumin and cayenne and even a bit of mint will perk up dull hummus.How you season it really depends on personal taste and regional custom. good olive oil and smoked paprika will also make a dish blossom.
Pierogi Princess
Senior Cook
Can't go wrong with a higher horsepower outboard motor..
If you do use salt, consider a Kosher salt or a sea salt. It imparts a totally different, cleaner flavor than iodized salt.
-Damien
Damien,
Help again, I am not a salt connoisseur at all, as a matter of fact, if you eat my food, it lacks salt. You have to add your own. What is the difference in the taste of Kosher and Sea salt. Is one stronger than the other? Should I off my iodized salt from my pantry?
Pierogi Princess
Senior Cook
You obviously know alot about cooking. Do you make you own Kalamata evoo or can it be purchased?
I definately have to try this roasted red pepper Hummus.
Thanks for sharing your knowledge.
Zereh
Head Chef
Don't forget to add some cumin to the hummus!
Pierogi Princess
Senior Cook
Wow is that interesting, I will be doing a lot of experimenting today. Can't wait to try all these excellent suggestions.
What a great forum.
Damien,
Help again, I am not a salt connoisseur at all, as a matter of fact, if you eat my food, it lacks salt. You have to add your own. What is the difference in the taste of Kosher and Sea salt. Is one stronger than the other? Should I off my iodized salt from my pantry?
Salt isn't very expensive. Buy some of each and do some taste testing.
Iodine was put into salt to help prevent goiter (bulge in the neck indicating thyroid problems). If you decide that the other kinds of salt are noticeably better tasting, don't get rid of it just yet. Make sure you know that you (and other people who eat your cooking) are getting enough iodine some other way, e.g., multivitamins (but read the label).
Pierogi Princess
Senior Cook
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