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How much fat in your favorite hummus?

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cresyd Aug 14, 2012 01:22 AM

In the Middle East, the bulk of hummus that is to be found either in stores or restaurants contanins a lot of tehina and olive oil. Makes for a very creamy product that's different in taste and texture from the lower fat varieties sold in the US. However it also makes it a food that I treat more like an alfredo sauce or sour cream - something I either consume in moderation or for a rare treat. A meal centered around hummus typically involves a bowl of hummus topped with olive oil and then if desired pinenuts, chickpeas, ful, or meat. Served with pita, a few falafel balls, pickles and onions. Even without it being topped with meat, it's a heavy meal.

So my question - how "fatty" (full of tehina/olive oil/other) do you like your hummus? The lower fat Western varieties (and if so, is there something you add to make it creamier that's not a fat), or the more traditional fattier kind?

Initially I really enjoyed the richness of the classic Middle Eastern variety, but I am coming back around to have a growing appreciation for the thicker lower fat varieties.

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  1. pikawicca RE: cresyd Aug 14, 2012 12:18 PM

    I make hummus the way I learned while I was living in the Middle East: No oil is added to the hummus. To serve, spread on platter and drizzle lightly with good olive oil. If I'm not serving to company, I omit the oil. To make it creamier, add more bean-cooking water.

    2 Replies
    1. re: pikawicca
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      cresyd RE: pikawicca Aug 15, 2012 12:10 AM

      Do you not add tehina?

      1. re: cresyd
        pikawicca RE: cresyd Aug 15, 2012 06:37 AM

        I do, but not a huge amount. Also, quite a bit of fresh lemon juice.

    2. JungMann RE: cresyd Aug 15, 2012 06:41 AM

      Hummus does seem generally low-fat in the US, but the premium brands seem to be luxuriously creamy without any additional fat, at least according to the nutritional information.

      At home I use about 2 - 4 tbsp. of tahini and about half that amount of olive oil for a pound of chickpeas. To get the creamy texture, I add chickpea water. The proportions are fungible, but a generous amount of lemon and a hint of baharat are always going to be included.

      1. Motosport RE: cresyd Aug 15, 2012 07:30 AM

        I use 2 cans of chick peas, lemon juice, a little salt, couple of tablespoons of tahina and garlic. I garnish with parsley, paprika and a drizzle of tasty olive oil.
        I never considered that 2 tablespoons of tahina is a "much" of fat. Seems like a very healthy meal.

        1. crispys RE: cresyd Aug 15, 2012 08:02 AM

          if you start with dry gabanzo beans, cook according to directions your hummus will be very fresh tasting.. i do that and omit the tahini, just adding olive oil maybe2or 3 tablespoons, lots of fresh garlic, squeeze a whole lemon and taste. then addkosher salt as needed. when serving i drizzle more olive oil on top.. this is a healthy version and much much better than canned beans, with all that added salt...

          8 Replies
          1. re: crispys
            Motosport RE: crispys Aug 15, 2012 10:08 AM

            No tahini!! Oy vey!! Is there that much "bad" fat in tahini?

            1. re: Motosport
              crispys RE: Motosport Aug 15, 2012 03:43 PM

              well ,, i feel sometimes adding both the tahini and olive oil will be on the heavy side, creamy yes, but it does taste lighter with just one of the oils and knowing i'm eating something with a little less fat makes me able to enjoy more of it.. But that's just me.

              1. re: Motosport
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                cresyd RE: Motosport Aug 15, 2012 11:45 PM

                Tehini has about the same fat content as peanut butter or other nuts. Healthwise, I believe the fat also ranks in the region of nut fat.

                I'm not bringing up the issue of 'fat' so much as a health issue, but rather a consistency issue. I think that Western hummus - particularly what's sold packaged - but also what's served at vegetarian restaurants and such, tends to be less creamy than in the Middle East. And less heavy. But then I also think that has to do some with the serving size of hummus as it's served here.

                The addition of the chickpea water is an interesting technique that I'll give a try.

                1. re: cresyd
                  pikawicca RE: cresyd Aug 16, 2012 05:21 PM

                  The addition of chickpea water is standard in the Middle East, where hummus is not a high-fat food.

                  1. re: pikawicca
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                    cresyd RE: pikawicca Aug 18, 2012 06:35 AM

                    Currently living in the Middle East, I would not agree with that statement. Between the addition of tehina and olive oil (either in the hummus or on top of it when it's served), it's just not as low in fat as most Western produced varieties. I'm not saying it's unhealthy, I think a lot of the fat is in that "healthy fat" realm.

                    1. re: cresyd
                      pikawicca RE: cresyd Aug 18, 2012 03:38 PM

                      Israeli hummus tends to have more fat, IME.

                      1. re: pikawicca
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                        cresyd RE: pikawicca Aug 18, 2012 11:57 PM

                        My experiences have primarily been with Palestinian, Jordanian and some Israeli hummus. From a fat perspective, I don't know if I'd be able to judge which has more or less.

                    2. re: pikawicca
                      mcf RE: pikawicca Aug 18, 2012 07:35 AM

                      The Lebanese friend who taught me to make hummus puts plenty of olive oil, fresh lemon juice and garlic in it, then drizzles more olive oil over the top to serve. Tahini is optional and I don't use it. I've never seen him add water, though I do occasionally to make it creamier.

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                Harters RE: cresyd Aug 18, 2012 03:10 PM

                My usual supermarket bought organic houmous is 27% fat (of which 3.6% saturates, 7.9% mono unsaturates, 15.6% polyunsaturates).

                Their low fat version is 10% fat.

                1. j
                  John Francis RE: cresyd Aug 19, 2012 02:20 AM

                  The hummus I like is sometimes from a middle eastern store in my neighborhood that makes its own, sometimes from Trader Joe's, sometimes Sabra in the food store next door. All have different flavors and consistencies, and all are delicious. How "fatty" are they? I don't know and frankly I don't care; it's not an issue for me.

                  6 Replies
                  1. re: John Francis
                    crispys RE: John Francis Aug 19, 2012 11:33 AM

                    it shouldn't be an issue. It's a healthy snack. There's so much fat in sausages, donuts,etc. etc. Those are the problem foods for people who are trying to cut bad fats out. Maybe their should be a thread about those packaged trans fatty foods. Probably is. All i know, is, anything we buy already prepared in a super market, is full of preservatives, chemicals and additives. Unless specifically stated., and even then, don't think stores are concerned about your personal health. They want your money!

                    1. re: crispys
                      mcf RE: crispys Aug 19, 2012 02:01 PM

                      Nothing wrong with good sausage, IMO.

                    2. re: John Francis
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                      Exy00 RE: John Francis Aug 19, 2012 01:54 PM

                      I'm with you. Hummus is nutritious, satisfying, and delicious, and fat in the form of olive oil and tahini is healthy as far as fats go. It also contributes to making you less hungry later. Worrying about the fat content of hummus seems absurd to me; if anything, almost everyone should be eating more hummus, not less.

                      1. re: Exy00
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                        cresyd RE: Exy00 Aug 19, 2012 10:37 PM

                        Just to clarrify, the question about fat wasn't being posed as a healthy/not healthy question - but rather a consistency question.

                        1. re: cresyd
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                          Exy00 RE: cresyd Aug 20, 2012 07:18 PM

                          Oh, sorry, I don't want to hijack.

                          1. re: Exy00
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                            cresyd RE: Exy00 Aug 20, 2012 10:19 PM

                            It's ok - I understand that there are posts that deal both with 'fat' as a cooking ingredient vs 'fat' as good/bad for the body.

                    3. s
                      sueatmo RE: cresyd Aug 19, 2012 02:32 PM

                      I make hummus with a can of S&W drained garbanzos to about 2 T of tahini and no extra fat. I do thin it with a chicken broth. Of course I also use garlic, lemon juice and perhaps parsely or another herb.

                      1. tamagoji RE: cresyd Aug 20, 2012 06:13 AM

                        I had a Lebanese housemate in college. He made hummus for us one day. It was great, I remember how delicious it tasted, and I loved seeing the little stream of olive oil along the outer edge of the plate - that visual totally whet my appetite and made such an impression on me.

                        When I make hummus at home, I tend to add a bit more olive oil and tahini than what the recipe calls for. I tried a non tahini version back when tahini was more of a hassle to find... bleck. I'm so glad tahini's practically everywhere now!

                        1 Reply
                        1. re: tamagoji
                          Sam Salmon RE: tamagoji Aug 21, 2012 10:45 PM

                          I've been experimenting with adding Grapeseed oil during the production and a tad of EVOO with the finished product-also light on the Tahina-which adds some bitterness that I'm not fond of.

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