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Jun 20, 2012 11:46 AM

Hummus question.

Ive tried many times to recreate the smooth hummus that I get at restaurants but so far I have not been able to achieve that goal. I start by soaking dry chickpeas for 2 days, but the result is still slightly gritty, even after purring the mixture for 2-3 minutes in a food processor.

I use a fairly standard recipe of toasted tahini, fresh squeezed lemon juice(plus the zest), kosher salt, XV olive oil, garlic and pine nuts for garnish.

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  1. After soaking, you cook the beans, right? Or are you just rehydrating them?

    1. After cooking do you remove the skins?

      8 Replies
      1. re: RetiredChef

        Removing the skins is the secret to supremely smooth hummus from dried chickpeas. Adding the cooking liquid in small quantities will also help create a smoother puree.

        1. re: JungMann

          Yes, remove the skins....I use dried Indian Chana Dal - they are split chick peas with the skins removed... makes really good hummus.

          1. re: harryharry

            Does Chana Dal need soaking? Do you boil them or use a pressure cooker?

            1. re: travelerjjm

              soak overnight or the quick soak method.

            2. re: harryharry

              Chana dal are different from garbanzo beans / chickpeas.

              1. re: will47

                Are they? I always thought they were the same or at least very similar - how are they different?

                1. re: harryharry

                  Hrm - I guess it is related. Still a garbanzo / chickpea, but the Desi variety -- a bit smaller (even before being split / polished), and a darker color.

                  1. re: will47

                    Whatever they are - they make excellent very creamy hummus!

        2. When my hummus has come out gritty, it's been because I didn't cook the beans enough. Make sure you test about half a dozen; they all should be good and soft.

          1. Or you can just start with canned chickpeas, they've already been cooked. If you add water and/or more oil (extra virgin olive oil or plain old canola oil), your hummus will be even smoother...but more fattening, too! (which restaurants don't usually care about. They just want you to love their food so you'll keep coming back). But if you insist on starting with dry chickpeas, you have to cook them first.

            4 Replies
            1. re: Tweetybird

              SO not as good when made with canned beans

              1. re: Tweetybird

                I have realized lately that the canned beans--which I usually use-- could stand to be a little softer--wonder if I could microwave them for a bit?

                1. re: escondido123

                  I would just simmer them on a stovetop, beans in the microwave are messy, of course you could cover them. They just seem to explode.

                  1. re: wyogal

                    To open a can and then simmer them on the stove seems like too much work...if only a minute maybe it will be okay as long as I cover them.

              2. Use a blender, not a food processor. Mine is smooth as silk, same recipe as yours - except I do cook the soaked beans until soft.