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Feb 24, 2013 07:37 AM


to say i'm obsessed with my new pressure cooker is putting in mildly. this am i've pc'ed up a pot of chickpeas for hummus. i've made it before with disappointing results texture-wise and taste-wise....grainy and unbalanced from canned rinsed chickpeas. i hear using dried is a revelation. i know that hummus usually contains chickpeas, garlic, lemon, tahini, salt and olive oil......

recipes on the net vary in technique and proportions (which i understand are largely personal preference), and of course, puree the hell out of it. cook's illustrated says you get a superior puree if you hop on one foot while processing the tahini first, then adding the garlic as the blade is whirring. and then chewing gum while adding cooled chickpeas. they sure are bossy over at CI.

anyway, do you have any tried and true recipes for hummus to share?

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  1. smittenkitchen recently posted a hummus recipe and she swears by peeling the chickpeas for silky texture.

    9 Replies
    1. re: hotoynoodle

      ha. forgot to mention.....I was hoping to avoid peeling them.

      1. re: eLizard

        lol, oh, i don't blame you!!

        be careful if adding raw garlic since it can be very bitter -- even moreso if whizzed in the food pro. i don't usually add it. i prefer the barest amount of tahini since it can be so very strong, using more olive oil and lemon.

        1. re: hotoynoodle

          working mother with a three year old. i ain't peeling chickpeas! lol.

          also i pc'ed the peas with some unpeeled garlic, so i may not need any at all. thanks a lot for that tip!!

          1. re: eLizard

            tiny baby hands might be perfect for peeling chickpeas. :O

            1. re: hotoynoodle

              he eats the profits.....

              also do you put cumin in yours?

              1. re: eLizard

                sometimes, but not often. i do like it with smoked paprika.

                1. re: hotoynoodle

                  i contemplated smoked paprika. will try next time. have 3 cups of cooked chickpeas in my freezer.... so trust me, there will be a next time.

          2. re: hotoynoodle

            I'm in the complete opposite camp. I add a couple of large cloves of garlic alonig with the chickpeas, olive oil, salt, a pinch of cumin, fresh lemon juice, and lots of tahini.

            My hummus improved significantly when I doubled to tripled the amount of tahini. I blend the heck out of it in the Cuisinart.

            No batch turns out the same, that's one thing I like about making hummus. There's a ton of subtle (and not so subtle) variations can can be made as you're making it, depending on your mood.

        2. re: hotoynoodle

          I always peel them, in fact I do it by hand peeling each one individually. If I'm going to make it I want to make it the best I can.

        3. I think Peeling them is the key - just cover them with a towel and rub back and forth - it;s not too tough.

          I love to add roasted red pepper and the juice to mine. The rest is personal taste - I love lots of garlic and a bit quite a bit of Cumim.

          I often don;t peel when I make it - I think a bit of texture is nice. One time by accident I actually pureed the chick peas just after soaking over night(un-cooked) - It was actually very good - not sure if I'd do it again this way but it did work well - more texture.

          I think hummus is like meat loaf - every family has their Idea for what it should taste like - so just go with that and adjust accordingly.

          If you need a taster let me know - have pita will travel.

          1. One revelation in my obsession has been to remove that thin skin on each chickpea prior to their whirl in the food processor. those skins make the difference btwn super smooth and gritty hummus. Takes about 10 extra mins but I find it so worth it. If you enjoy smooth dips, this is a winning tip.

            I don't add olive oil to hummus, I prefer to drizzle it on top later. I usually add a bit more tahini than the average recipe and a bit less garlic (I love garlic but in dips where flavor meld over time I use less). I also use the chickpea liquid (canned or broth pot) to thin the dip to my desired thickness.

            One of the more recent versions of hummus that I have really been knocked out by is edamame hummus. This ver. uses the identical amount of chickpea called for with steamed edamame. I've seen riffs that replace the lemon for lime, add fresh herbs (like cilantro, thyme or mint). The edamame skins also get removed for that creamy texture or you will wind up with dip with a lot more texture. But the taste is super.

            Oh, and I do enjoy adding a puree of roasted red peppers on the top layer of traditional hummus.

            1. People are seeking a smooth hummus that is difficult to achieve at home without commercial equipment. Probably the only way to achieve this texture at home is with the use a Vitamix or Blendtec high speed blender.

              2 Replies
              1. re: Antilope

                I haven't found that to be true, Antilope. My home model food processor does a great job of making smooth hummus. I am convinced it's how you handle the ingredient list. Those chickpea skins play a role too.

                1. re: Antilope

                  I make very velvety hummos in a food processor or with a blender stick with no peeling. I don't use tahini, either. Just canned chick peas, fresh squeezed lemon juice, raw garlic and plenty of EVOO. The oil is what makes it so creamy and velvety. I spread it on a plate and drizzle even more oil on top for serving, as is traditional.

                2. I make it plain and simple. I never skimp on the tahini but I also never add olive oil. I use commercial chicken broth instead. I love it! I do like plain raw garlic in mine, but you need to allow the hummus time in the fridge for the flavors to mellow. I don't know why roasted garlic would not also taste wonderful.

                  And I add lime juice instead of lemon, because I do like lime flavor.