Creamy Homemade Hummus
- arielleeve Oct 13, 2010 06:40 PM
It seems that every recipe for hummus I see uses around the same proportions and results in the same thick, gloppy hummus. It doesn't necessarily taste bad, but it's just so thick, unlike the kind you get premade from the store which is smoother. Is it just oil? I've tried upping the oil but it seems like you have to add A LOT to get it to make a difference. Does anyone have suggestions, or recipes for smoother, thinner hummus?
Lots of good suggestions on this thread: http://chowhound.chow.com/topics/4657...
I've never had mine turn out too thick, but I'm not afraid to stray from the recipe, either. You can add extra water, cooking liquid from the beans, etc to get a thinner consistency, and use a blender for the smoothness factor.
There's been a number of discussions about hummus here, just check out the list of threads on the bottom of this page.
I use water from the chickpea cooking liquid to thin, not oil, if it's too thick. A smoother hummus can be made by removing the skins, and putting the beans through a food mill or medium china cap (strainer.) A food processor doesn't give you that extra smooth texture.
I'm intrigued by that boiled potato suggestion from the other thread. I might have to try that! I sometimes throw a little yogurt into my hummus, although that's not traditional.
Absolutely use additional cooking liquid and prepare the hummus in a blender. It's a slower process to get the hummus smooth, with lots of scraping down etc., but it works well. You can also add a bit more lemon juice if you like. Keep blending until it's very very creamy - this can take a while.
I'm sure it's recommended in one of those aforementioned threads, but Google the Cooks Illustrated recipe for Restaurant-Style Hummus. I make this all the time and it never fails to get rave reviews. Follow the steps, though - the key is blending the tahini and oil together, and adding them in a slow stream to achieve emulsification that leads to a super-creamy, ultra-smooth hummus. It's better than most I've had at restaurants or from stores. Oh - and you can use the canned chickpeas...soaking the dried ones barely makes any difference, in my opinion.
Yep, I meant that using the dried barely made any difference in the end result. Actually, let me admit that it made no difference, at least in the CI recipe. They recommend using dried chickpeas for a superior hummus, so I went through the process, but in the end, no one could tell, so I stick with canned now.
As for removing the skins, it also makes no difference in this recipe. You can run the food processor long enough and get the emulsification right so that you won't know whether the skins were on or off at the start.
I use Alton Brown's recipe - canned chickpeas, and their liquid to thin it out. See below - but I use tahini instead of peanut butter, and about 2-3 T oil instead of 1/3 C.
2 to 3 cloves garlic
1 can garbanzo beans (chickpeas), drained and liquid reserved
2 to 3 tablespoons smooth peanut butter
A handful fresh parsley leaves
1 lemon, zested and juiced
Pinch freshly ground black pepper
Pinch kosher salt
1/3 cup extra-virgin olive oil
Chop the garlic finely in a food processor. Add the beans and 1/2 of the reserved liquid and process finely or to desired consistency. Add the peanut butter, parsley, lemon zest and juice, black pepper, and salt. Process until it forms a paste. Drizzle in the olive oil and process until it reaches the consistency of mayonnaise.