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Jan 16, 2010 04:12 PM

ISO a hummus recipe that doesn't require a food processor

I am interested in making hummus like the kind served at Manhattan's Hummus Place, which tastes like a CLOUD. And I don't have a food processor. I have a hand blender, a masher, and a ricer. And forks! And a whisk!

I tried this:

with the equipment I had on hand, and I am seriously under-thrilled. As would you be, if you'd had the hummus at Hummus Place, which is like a cloud. Did I mention that? It's pretty, too:

Is there hope for me?

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  1. assuming it was just the texture that disappointed you, there are three things you can do...
    1) skin the chickpeas. it's a royal pain in the ass and takes some patience, but the results are well worth it. i do it every time i make hummus now, and the delightfully smooth & creamy texture is well worth the effort.
    2) add more liquid (in the form of oil, tahini, or water).
    3) if you skinned the chickpeas AND got the liquid proportion right, and the hand blender still just doesn't seem to be doing the trick, consider getting a regular blender if you don't have the space or money for a food processor. you can get a cheap blender that will do the job. super-light, creamy hummus requires good emulsification and very sharp blades to pulverize the beans, and you really need to whip it well to make that happen. challenging with a hand blender, piece of cake with a regular one (or, of course, an FP).

    1 Reply
    1. re: goodhealthgourmet

      I did neglect to skin the chickpeas, because I just plain forgot. The flavor was fine; I'm just after a more ethereal fluffiness. I'm sure I added enough liquid - I even saved the chickpea boiling water for just that purpose (it's now a very interesting aspic-like substance). But I will repeat the process and maybe consider buying a blender if it doesn't go well. Your advice is much appreciated. How did people do this before electricity? Did they?

    2. No blender, huh? I'd say that's the best bet for breaking up/ processing the skins of the peas...

      I'd suggest using the bottom of a Mason jar... and just shove your elbow right into it.

      OH, and maybe consider peeling the garbanzos... That should help with a smoother texture! Maybe...

      2 Replies
      1. re: Emme

        <I'd suggest using the bottom of a Mason jar... and just shove your elbow right into it. >

        Can you explain this a little more? Do you mean I should mash the hell out of the chick peas with a glass jar, using all my body weight? This sounds like a fun thing, actually. If it's a strong enough jar - otherwise I'll be at your door begging for band-aids and first aid cream.

        1. re: small h

          Yeah, I meant mash the heck out of it! ...But I still thinking removing some of the "shells" would help.

      2. wow, I'm jealous - I want to eat there - looks fantastic!!

        I've had great luck making edamame hummus but I buy Sabra because I love the texture and taste.

        3 Replies
        1. re: lexpatti

          I'm not evangelical by nature, but everything I thought I liked about hummus changed when I had the hummus at Hummus Place. It was a serious "come to hummus" moment. They are doing something different - and better. Which is good for them, because if they had to depend on the staff to draw people in, the place would fail instantly. Really, really irritating people, there.

          Sabra's fine. But it's no comparison.

          1. re: small h

            do they franchise? That would be a very kewl business to open in my area.

            1. re: lexpatti

              I don't think so. There are five locations, but they're all in Manhattan.

        2. I make really fluffy hummus. My secret is using Greek yogurt in place of olive oil, or at least in place of most of the the olive oil. I use a masher to make mine and it is fluffy and lump free.

          No real recipe though, I just keep adding lemon juice, tahini, and yogurt until it looks/tastes right

          2 Replies
          1. re: lulubelle

            I saw a recipe that called for full-fat Greek yogurt. Is that what you use, or do you think non-fat would work?

            1. re: small h

              The full-fat tastes better and has a better texture, but I've used the nonfat as well.

          2. if you're gonna spring for a blender, spring for a food processor instead. the blender, in my humble opinion, is not the right tool, because it isn't the right shape, nor powerful enough.

            3 Replies
            1. re: alkapal

              I'm sure you're right. One of these days I will break down and buy one.

              1. re: small h

                It will make it a lot easier, and you can certainly set your sights lower than Williams-Sonoma for a food processor. I've made a ton-o'hummus with my 30-dollar one -bought at *cough* a well-known discount store.

                1. re: Samalicious

                  ...or goodwill..... or yard sales.....