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Anyone have a hummus recipe similar to Trader Joe's Mediterranean Smooth and Creamy?

boisenewbie Apr 24, 2009 03:56 PM

I moved from Atlanta to Boise about 1 1/2 years ago and am missing Trader Joe's like CRAZY! I just spent a week in Seattle and brought back some TJ goodies ... I seriously forgot how good the hummus was!! Like an idiot, I only bought 1 container!

I need more and I need it NOW!! ... Since they won't ship, I'll need to make it myself.

Anyone have a recipe?

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  1. v
    Val RE: boisenewbie Apr 24, 2009 04:02 PM

    Boise, I have never lived near a TJ's...but can you describe it? What's in it that makes it Mediterranean? I'm just curious...and I love hummus; make my own all the time but I doubt I'd know how to make the one you ask for. Thanks!

    EDIT: Okay, couldn't find the ingredients listed but here's a picture of it...looks like some olive oil floated on top with herbs and pine nuts...mmmm!


    1 Reply
    1. re: Val
      iL Divo RE: Val May 9, 2012 04:26 PM

      was hoping for a recipe at that link, I'll forge forward

    2. wolfe RE: boisenewbie Apr 24, 2009 04:49 PM

      Try this one.
      Blend 1 can chick peas(drained), 1/2 cup fresh lemon juice, 2 cloves garlic and 4 Tbs tahini.
      Salt to taste. Place in shallow bowl and sprinkle with Spanish smoked sweet paprika.
      Float a little extra virgin olive oil over the top and serve with shaker of za'atar.

      1. pointybird RE: boisenewbie Jan 13, 2010 04:49 AM

        Yeah, I just came here searching for the same thing. It has a really unique fluffy texture and a great taste, light on the tahini, really tangy.

        6 Replies
        1. re: pointybird
          BeeZee RE: pointybird Jan 13, 2010 07:44 AM

          they blend in a fair amt of water to get the texture...when you make it at home, save the liquid from the canned chick peas and keep adding/blending until you get the texture you want

          1. re: BeeZee
            pointybird RE: BeeZee Jan 15, 2010 05:09 AM

            Thank you, BeeZee, I will try this. What wonderful tips I'm getting this morning.

            1. re: BeeZee
              iL Divo RE: BeeZee May 9, 2012 04:37 PM

              when I made Ina's hummus the recipe called for saved liquid also which I'd never done before nor have I done water....L&L

            2. re: pointybird
              glen922 RE: pointybird Dec 22, 2011 12:36 PM

              Tangy is the key, and you can't get there with the usual ingredients (tahini, lemon, garlic, chickpeas, oil, salt). Forget about the 'Meditteranian' variety specifically for now - the base of that is their garlic hummus, which has the same mysterious and wonderful tang (and it'll be a lot simpler to figure it out in that mix, than in the more complex Mediterranian variety). I've been trying for several months to reproduce it, and haven't come close. I'm certain that ingredients listed are not complete (TJs is notorious for this - they buy from others, put their name on it, and assume their suppliers get it right - they often don't). Anyhoo, today I got a clue. I smelled it. I'd smelled it before, but never really noticed. It reminded me of something I knew, but couldn't remember, something related to vegetables, salad, ... finally I realized that it smelled like ranch dressing. I'm almost certain that this hummus contains at least one of the ingredients normally found in ranch dressing. It might be the sour cream - or lactic acid, if that's what gives it it's distinctive flavour. Or it might be yogurt, or dill, or something else. I'm going to start experimenting. I've also ordered some citric acid, which you'll find listed as an ingredient on some brands of hummus, and could be part of the missing tang. I'm determined to figure this out. Once we're there, we can add the Mediterranian mix to the top, although I'm more than satisfied with the garlic hummus base.

              1. re: glen922
                ChiliDude RE: glen922 Dec 22, 2011 01:37 PM

                Have you noticed that the original post was in 2009? BTW, I make roasted red bell pepper hummus with peppers that I roast. The roasted peppers sold in stores are packed in some kinda vinegar solution. YUCK!

                1. re: glen922
                  iL Divo RE: glen922 May 10, 2012 05:26 AM

                  ok so dumb thot:is there an ingredient list on the pkg?

              2. Jetgirly RE: boisenewbie Jan 13, 2010 05:23 PM

                Start by pureeing your tahini, lemon juice and garlic cloves until it's a smooth paste. Slowly add in the drained chickpeas, a few at a time, and add in water as you go to keep it smooth. Every now and then you'll have to stop and mix it all up. Pureeing the other ingredients first and then slowly adding in chickpeas and water is the easiest way to get that perfect texture.

                (When I'm done, I generously dust paprika all over the top, like they did at the Middle Eastern restaurant in my old apartment building.)

                3 Replies
                1. re: Jetgirly
                  pointybird RE: Jetgirly Jan 15, 2010 05:08 AM

                  Jetgirly, I'm going to try this. I'm embarrassed to say I've been making mine in a blender, not a food processor. Does that matter? This is a great idea, it's the texture of TJ's that's killing me, even more than the flavor.

                  1. re: pointybird
                    Jetgirly RE: pointybird Jan 15, 2010 02:18 PM

                    No, I use a blender and as long as I do it in that order, with the chickpeas added super-slowly, it works perfectly.

                    1. re: Jetgirly
                      pointybird RE: Jetgirly Feb 23, 2010 08:52 AM

                      Whoops, I never answered back, I tried this and I got a decent rendition -- thank you so much, Jetgirly and others!

                2. j
                  jencounter RE: boisenewbie Jan 13, 2010 05:46 PM

                  Cook's Illustrated's method is fantastic. I never buy premade hummus anymore.

                  I found it posted here: http://whatdidyoueat.typepad.com/what...

                  Of, if you're a CI member, it's posted at their website as well.

                  2 Replies
                  1. re: jencounter
                    pointybird RE: jencounter Jan 15, 2010 05:07 AM

                    Thank you, jencounter! Yeah, I've tried the Cook's recipe...it's too tahini-heavy for me, it makes it quite bitter, in my taste. I prefer another one I make with more lemon and less tahini, but I would LOVE to crack the TJ's mediterranean recipe. It has a unique fluffy texture like Greek yogurt. I wonder if they make it watery and drain it like Greek yogurt? That sounds stupid but I can't imagine how they do it.

                    1. re: pointybird
                      jencounter RE: pointybird Jan 16, 2010 09:40 AM

                      I tend to use a bit less tahini than they call for, tbh. Super fluffy.

                  2. yamalam RE: boisenewbie Jan 15, 2010 08:23 AM

                    Try this one by Sally Schneider-
                    It's lighter and fluffier than typical hummus. Instead of topping with cilantro and lemon zest you can sub pine nuts and olive oil, a la TJ's.

                    Haven't had the TJ's Med Hummus in a while, but I used to love it, and this recipe is my go-to homemade hummus.

                    1 Reply
                    1. re: yamalam
                      wolfe RE: yamalam Jan 16, 2010 11:09 AM

                      That link doesn't work for me. Is this the recipe you wanted posted?

                    2. r
                      rosenvall RE: boisenewbie Jun 23, 2010 11:44 AM

                      I just went to Trader Joe's in California and have the container with the list of ingredients:
                      garbanzo beans, tahini, water, veg. oil, garlic, concentrated lemon juice, salt, pine nuts, olive oil, spices?, dehydrated red bell pepper, dehydrated parsley.

                      The dehydrated vegies appear to be only on top as is what looks like paprika, pine nuts and a little pool of olive oil.

                      1 Reply
                      1. re: rosenvall
                        JonL RE: rosenvall Jun 23, 2010 05:39 PM

                        I'm reading this thread for the first time. A couple of observations----for smooth, creamy, fluffy I consider a blender the far superior tool. Just can't get the same level of smoothness out of te much lower rpm food processor. Besides pouring olive oil over the top. I blend in nice a quantity---1/2 cup or so. Pay attention to the fact that hummus stiffens a lot in the fridge. If it seems a bit too thin when you make it, it's probably just right.

                      2. t
                        tiltonj RE: boisenewbie May 9, 2012 03:33 PM

                        If anyone is still interested I think I make a hummus similar to the TJ's med. I make a standard hummus recipe (don't really know any of the exact amounts because I make large batches and do it to taste), Chickpeas, tahini lemon, salt, cumin. Then let it sit over night because I use dried chickpeas and when the hummus cools down it isn't as moist as it appears at the time of preparation. The missing ingredients, in my opinion, for the TJ's mediterranean are vinegar, water, and sweet paprika. I add vinegar until it has that tang that TJ's does then add water so it is nice and creamy like theirs is. The sweet paprika kind of rounds it out, especially if you put a little too much tang. This tastes extremely similar to theirs. I think they use citric acid instead of vinegar, but whatevs. I have used white wine vin and red with equal results. Olive oil on top when serving, I think it gets lost when it is mixed in from the start. There you have it give it a try I am sure you will agree it is damn close!

                        1 Reply
                        1. re: tiltonj
                          iL Divo RE: tiltonj May 9, 2012 08:41 PM

                          I'm just gonna break down and buy the TJ's Med and check it out myself, gotta see what all the hoopla's about

                        2. Antilope RE: boisenewbie May 9, 2012 09:44 PM

                          Kicked Up Hummus Dip

                          Here's someting that I make frequently in the summer, good hot weather food.
                          This recipe has a few more ingreidents than the average
                          Hummus, but I think it tastes so much better!

                          1 (15oz) can Chick Peas, drained - rinsed (save 2 Tbs chick pea juice)
                          2 Tbs chick pea juice
                          4 Tbs lemon juice (fresh or bottled OK)
                          2 Tbs lime juice (fresh or bottled OK)
                          2 Tbs olive oil
                          2 Tbs Tahini paste (If you don't have it, it's ok to leave it out, this hummus recipe has a lot of flavor without it.)
                          2 cloves garlic (or 1 tsp crushed garlic from jar)
                          1 tsp granulated garlic powder
                          1 tsp toasted sesame oil
                          1/2 tsp ground cumin
                          1/2 tsp ground corriander
                          dash cayenne pepper
                          2 dashes ground black pepper
                          salt to taste

                          Place in food processer. Blend until smooth.
                          Serve with crackers, pita bread, pita chips, tortilla chips, etc.

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