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?
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.
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!
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.
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.
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.
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.
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.)
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.
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!