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Feb 22, 2012 02:33 PM

why did my hummus turn out gritty not smooth?

Followed a wonderful recipe, and the flavor was spot-on. Unfortunately, the texture was grittier than I would have liked. Is this due to my (inexpensive) food processor?


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  1. What type of beans did you use, canned, or dried? Did you cook the beans from scratch? If so, they may not have been cooked enough. What was the recipe?

    2 Replies
    1. re: wyogal

      dried, and yes, cooked from scratch

      1. re: noya

        Then I would say that the beans were not fully cooked.

    2. Not enough liquid? That would be my immediate guess.

      1. If you used canned beans, did you make sure you rinsed them thoroughly? If you used dried, were they old? I made a bean soup last week and the dried beans I used were too matter how long I cooked them, they still were never tender and gritty. Made the same exact recipe on Sunday with dried beans I just bought and the soup turned out perfect.

        1. Consider a vitamix, you will get velvet texture

          1. don't be afraid to let your processor run long enough to get the smoothness. Also, more oil will make it smoother, but also might add more fat than you're looking for. You can use the liquid retained from the canned beans, if you're using them, and add it a little at a time until you reach the desired consistency.

            11 Replies
            1. re: awm922

              Hummous should never have olive oil IN it, rather drizzled on top when it's served. For smooth hummous, use a blender and plenty of liquid.

              1. re: pikawicca

                right--I'm a purist on this one and prefer the olive oil on top

                1. re: pikawicca

                  There are many recipes that have O.Oil in the puree as well as a garnish.

                  1. re: chefj

                    That may be, but it's not how it's done in the Middle East.

                    1. re: pikawicca

                      1) Does it matter how it's done in the Middle East? BBQ sauce isn't used on pulled pork in North Carolina, yet more people in the US put BBQ sauce on pulled pork than those that don't. Are they wrong?

                      2) Historically, there are a variety of ancient recipes for something resembling hummus. One calls for chickpeas, vinegar, spices (cumin?), and oil, but no tahini or garlic. Another from the same 13th century calls for chickpeas, vinegar, tahini, spices. No oil, no garlic. No lemon in either. Today, the typical acid is lemon. Few people add spices, though I add cumin. And garlic.

                      Lastly, many modern Middle Eastern cookbooks, such as Roden's, calls for olive oil to be added with the chickpeas, in addition to being drizzled on top.

                      I'm not Middle Eastern, but everything I've read about hummus, from modern recipes to ancient, indicate that hummus recipes are all over the place, and many include OO in the preparation.

                      1. re: foreverhungry

                        forever hungry.....hats off to you....well stated.

                      2. re: pikawicca

                        The Middle East is a big place and Hummus is commonplace all the way across North Africa and Eastern Europe with all sorts of family variations. So your blanket statement that it is not done in the Mideast is not true. I have seen it done.

                        1. re: pikawicca

                          if you put the oil in while mixing, it's makes it smoother. That's what the OP was looking for. Also, it's an option.

                          1. re: awm922

                            But, only if the beans are cooked thoroughly to begin with.

                            1. re: wyogal

                              No question there.
                              The Baking Soda in the soak or the cooking really helps as well.

                    2. re: awm922

                      A little water is actually a great addition -- makes it fluffier.