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Oct 13, 2010 06:40 PM

Creamy Homemade Hummus

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?


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  1. Lots of good suggestions on this thread:

    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.

    1. 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.

      1. 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.

        1. 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.

          1. 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.

            8 Replies
            1. re: RosemaryHoney

              barely makes any difference in what?

              1. re: jvanderh

                I think RosemaryHoney means using either canned or dried cooked chickpeas barely makes a difference in the end result. That's how I read it anyway. There are differing opinions on that... some swear by dried only, others use canned. The canned are certainly convenient.

                1. re: bushwickgirl

                  If the texture is really important to you then removing the skins from the dried chickpeas is a huge chore. Results were good but if canned has the right texture/flavor then it saves an hour or two of time.

                  1. re: amokscience

                    If I felt it was important to de-skin chick peas before making hummus I'd NEVER make hummus. If I had a slave, maybe I'd make them do that for me.

                    1. re: bushwickgirl

                      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.

                      1. re: RosemaryHoney

                        Ah. I don't particularly notice a quality difference either, but they are cheaper.