Help with Hummus
- Gingerleen Oct 22, 2007 01:21 PM
I have the basic hummus recipe, but I was hoping for some help. Last week I purchased a container of the smoothest creamiest hummus I have ever eaten and it also contained roasted garlic. Has anyone else made "flavored" hummus and if so, how did you do it?
Adding some roasted (or fresh) garlic is definitely one good and fairly common variation. You can also add roasted red peppers - yummy! Herbs, of course, are another simple variation - especially cilantro. Some folks add lemon/lime juice.
But for smoothness/creaminess, just add more fat (tahini, possibly olive oil) & blend well!
My advice, though, would be to pick 1 (or maybe 2) 'extra' flavours to add - insteading of making an 'all-dressed' hummus. But then again - who knows!
I'm a purist so most flavors imo only make hummus worse. I'm ok with roasted garlic. And I will add smoked paprika. But nothing else.
The only way i've been able to get homemade hummus really creamy and smooth was to use my own chickpeas.
I soak them overnight with about a teaspoon or two of baking soda in the water. I rinse the water thoroughly before boiling in fresh water. The baking soda appears to help the shells separate from the chick peas, leading to a much smoother end product.
Roast the garlic (whole cloves) wrapped in foil in the oven. Chop it up a bit, and add to the Hummus while blending.
It's not likely the garlic was the thing that made it creamy... Processing it to within an inch of it's life helps. I also like to add a little bit of sesame oil. It makes it creamier and works completely with the tahini.
As for flavors, the skies the limit. I lean toward traditional, but I do sometimes like to add a little fresh cilantro.
Also, while not technically hummus... I also puree white beans with garlic, olive oil, salt, pepper and a little rosemary for a different dip.