HOME > Chowhound > Home Cooking >

Discussion

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

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?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. 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!

    http://theskinnyplate.wordpress.com/2...

    1 Reply
    1. re: Val

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

    2. 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. 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

          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

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

            1. re: BeeZee

              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

              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

                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

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

              2. 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

                  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

                    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

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

                2. 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

                    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

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