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Help me fix my hummus please!

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This is the third time I have tried making hummus with my immersion blender. I used chick peas, tahini paste, some garlic, onion, red pepper, lemon juice, and a pinch of cumin. The taste and texture are fine, but when I taste it, it seems dry. A little like eating moist flavored sand. I'm not sure what to add since the texture seems smooth. I have more lemon juice and the liquid from the beans.

Can someone advise? Thanks.

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  1. I would use bean liquid or a little water if you like the current flavor profile. You'll also get a much better texture with a real blender than an immersion blender. If the liquids don't help, try some olive oil.

      1. re: Scott D

        Yes! Olive oil!

        Traditionally hummus is topped with a drizzle of it for richness, many folks stir it in as well.

      2. I vote for both olive oil and a little water or bean liquid. The oil will give it a richer feel and taste and the water will make it a little fluffy. Process it for a good long time not just a couple pulses.

        1 Reply
        1. re: escondido123

          I made it a few times in a processor and did not like the consistency while letting it process for just a minute or so. Made a batch yesterday and let it go for a few minutes. It made all the difference in the world. Also, it definitely needs olive oil. I like the oil instead of the excess water from the chick peas.

        2. Are these canned chick peas (which I think are dandy, honest.) Or dried, cooked up? If they are the fresh cooked, the texture could be a problem with them not being soaked/cooked enough.

          Kudos to you for making it on your own!

          1. I like my hummus loose and I add water. Also make it in the food processor.

            1. Some olive oil, a splash of bean liquid, and a dash of salt = success!

              Now...I have some rose wine or a lager. What would be better?

              1. The recipe I use includes plain low-fat yogurt in place of some tahini. You might try adding a bit of that in.

                I make mine in the food processor and it always comes out creamy, smooth, and delightful.

                1. Cooks Illustrated had a great technique in an article a few years ago. Grind up the chickpeas with some water, lemon juice, garlic, and salt in a food processor or blender. Then mix your tahini and your olive oil together until it's a nice pouring consistency (about like heavy cream). Then slowly pour the tahini/oil mix into the chickpea mix while the processor/blender is running. It's the same technique you'd use for making mayonaise or hollandaise and results in a remarkably creamy texture. Here's a version of the recipe:
                  The cumin and cilantro are optional, of course.

                  1. I actually add warm water. No calories and the texture is lovely.

                    1. I'm a calorie counter and I always add filtered water (rather than the water from the beans).

                      Also, I see you've solved your problem, but I wasn't sure if you'd cooked your own beans or used canned (as either would have leftover liquid). If you cooked them, cook them longer next time!