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Aug 11, 2006 07:09 PM

Home made hummous just not as good as restaurants

I am always wondering why hummous that you make at home with a food processor is never as good as the stuff you get in restaurants.

Admittedly I used canned chick peas, tahini and olive oil. Then I was turned on to canned fava beans which I thought vastly superior to chick peas (although they were much cheaper and easier to get in Jersey City than in Philadelphia). However, it still was not the same.

Do they cook the beans longer? Should they start dried? I think it is more the smooth texture that I am missing. Making it at home, it just seems grainier.

If I could make the chick pea hummous better I might try it again. As it is I sorta gave up because I couldn't get favas (and when I did find them they were $2 a can).

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  1. Try using a blender instead of a processor. You may never go back.

    6 Replies
    1. re: Nyleve

      if you buy quality canned chick peas like Eden, you wont detect much of a difference vs dry beans when preparing hummous. the key is you must take the skin off each and evey chick pea. it takes around 15 minutes, and while tedious makes a huge difference. the result is a hummous that is creamy and delicious.

      1. re: josh L

        If you run it through a food mill it will seperate the skins. The pureed chickpeas can then be further smoothed in a food pro or blender.

        1. re: josh L

          Wow. This is a major revelation to me.

            1. re: melpy

              This photo makes me want to dive right in and pig out.

        2. Yes; a blender should help. Also, I always include lemon juice, salt, and garlic with the three ingredients you've listed.

          1. Try loosing the tahini,add olive oil and tons of lemon juice.

            11 Replies
            1. re: missclaudy

              No reason to omit the tahini; if anything, it gives the hummus a smoother texture, not to mention added flavor. (a pinch of cumin is nice, too.)

              I make hummus in the food processor, using canned chickpeas. To prevent a gritty texture it helps to add liquid - lemon juice, fluid from the chickpea can, olive oil - and don't give up too soon! Keep processing, and the texture should improve.

              1. re: missclaudy

                I never use tahini and I've been told I make the best hummus in town.

                1. re: missclaudy

                  Don't people miss the sesame flavor the tahini adds?

                  1. re: missclaudy

                    If you never use tahini, you're making bean dip, not hummous bi tahini, the classic Lebanese dish.

                    1. re: pikawicca

                      Agreed. Hummous without tahini is not hummous.

                      1. re: jmckee

                        Add in a little Sesame Oil and it will be perfect.

                        1. re: jmckee

                          that's not true, hummus in Arabic means chickpeas so technically it is still hummus, just not hummus bi tahineh (with unroasted sesame paste). There are hummus recipes with yoghurt and also with meat on top and they are still hummus. An un pureed chickpea dish of chickpeas boiled and seasoned with lemon juice and olive oil is also still hummus.

                        2. re: missclaudy

                          what's your secret.. Just did recipe from food and wine mag. Just not that smooth!

                        3. re: missclaudy

                          I use sesame oil in lieu of tahini and olive oil. Lighter and fantastic. Often throw in a fresh chili if I want a little heat.

                          1. re: AmandaEd

                            oooh, nice, i'd never thought of using seasame oil

                        4. A Lebanese friend of mine taught me to boil the canned beans longer. It help tremendously with the texture.

                          I add water in addition to oil to thin it out. I find that gives a better texture flavor for me.

                          Beans, garlic, tahini, olive oil, lemon juice and salt and water is what I add.

                          7 Replies
                          1. re: jsaimd

                            A Lebanese friend taught me to make it this way, too, many years ago. Cooking dried beans and using a blender works better than canned beans and a food processor. If you use dried beans, save some of the bean cooking liquid to thin your hummus. If you use canned beans, rinse them thoroughly, drain well, and Ttin your hummus with water. The important thing is to add the liquids a little at a time, tasting as you go, until the hummus is just the way you like it. I like it thick, lemony, with not a lot of garlic. I know people who like it thin, really garlicky, and light on the lemon. I will not get into the subject of people who add cumin, cayenne, etc.

                            1. re: pikawicca

                              I did this yesterday and it turned out amazing!
                              I boiled the canned chickpeas for 20 mins. Let them cool. By this time the skins had come off and floated to the top, so I removed those.
                              The best hummus I've ever tried! The texture was light and airy. I also added a little bit of honey to the mix (saw it in a recipe once) and it turned out great.

                              I'm a convert!

                              1. re: Hondapendragon

                                i'm so glad someone resurrected this thread, because this comment about the skins coming off when you boiled the canned chickpeas just MADE MY DAY. i rarely make hummus anymore because i insist on removing the skins by hand since i haven't found a better way and i can't what they do to the texture of my hummus. i'll have to try boiling them to see if it works!

                                  1. re: Hondapendragon

                                    trying it this weekend - will let you know how it goes. oh, and my previous post should have said that i can't *stand* what they do to the texture - no idea where that word went!

                                    1. re: goodhealthgourmet

                                      Do you really think that in a hummuseria in Akko (Acre) they take use caned beans? Thy take the skins off?

                            2. re: jsaimd

                              +1 what jsaimd said. Add some water. And you have to blend the bejeezus out of it. You know how you put peanuts and a little oil in the food processor to make peanut butter and you grind and grind and it's still oily and gritty but then at about 5 minutes it turns to butter? It's kind of the same thing. It doesn't take as long as peanut butter but it's longer than just combining into a paste.

                            3. I make hummos at home all the time and it's always great! My recipe came from a Lebanese friend. 1 can of garbanzo beans, reserve the juice; juice of 1 lemon, to taste; 1-2 garlic cloves, to taste; 6 T tahini (the more tahini you use, the better the hummos gets :-); salt and evoo to taste.

                              Put the garbanzos with some of the reserved juice in a blender or food processor, add half the lemon juice, 1 garlic clove, and all 6T of tahini and process until smooth. If it's too think, add some of the reserved juice from the can. After processing, taste and adjust with more lemon, garlic or salt. Once the flavor balance is about right, whir in some olive oil to smooth it out at the end. Blend, blend, blend until it's as smooth as you like.