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Runny Hummus

a
alwayshungrygal Apr 1, 2013 12:50 PM

I bought some hummus from the farmers market the other day and it is a bit runny, less dense than usual. This is a lemon flavored one, and the batch I got last week was thicker. I'm sure they added more lemon juice as the lemon flavor is more pronounced this week.

I don't know what to add to make it thicker--tahini or chickpeas? I've never made hummus nor do I have those ingredients so I don't know what I should add.

Does anyone have any ideas? Thanks!

  1. t
    travlnmike Apr 1, 2013 12:59 PM

    It's cheaper to add more chickpeas that you run through a food processor first after draining the liquid if you buy them by the can.Tahini costs much more,but if that is all you have you can add that to your bought hummus and combine it through your food processor for several minutes.I also add salt,pepper,hot peppers,and garlic to the lemon juice.

    1. c
      chazzer Apr 1, 2013 05:59 PM

      You should try making your own that way you can make it the way you like. Try starting with this recipe

      http://www.jannagur.com/108704/Basic-...

      Make sure you get the best quality tahini you can find, either at a middle eastern store or from the internet.

      2 Replies
      1. re: chazzer
        a
        alwayshungrygal Apr 2, 2013 08:57 AM

        Thank you for your response but I'd rather just buy it at the farmer's market, and I never know what flavor I want til I get there and see what they have that day. I just don't have the time or energy to make some things (pasta sauce, pesto, hummus) from scratch so I buy them.

        1. re: alwayshungrygal
          rcbaughn Apr 3, 2013 09:13 PM

          Well I just wouldn't buy the hummus if it looks runny that day. I would also question the people you are buying it from and request that it be made thicker maybe. I know I would appreciate someone telling me that my product needs work. Honest criticism would help their business I figure.

          It may have to do with the flavors you are getting too. I bet that some recipes they use have ingredients that have a lot of moisture.

          But if you are going to buy it and get it home and be runny, the work that goes into making it thick by adding more chickpeas or some form of starch would be as much work as making it from scratch, so that route doesn't seem sensible to me at all. If you need ideas there are a million online you could get, or even look what they have that day and get the ingredients that you would need to make it at the market.

      2. mcf Apr 1, 2013 06:01 PM

        Why don't you just drain it?

        4 Replies
        1. re: mcf
          a
          alwayshungrygal Apr 2, 2013 08:52 AM

          I hadn't really thought of that but it's a good idea. I just hope I don't lose anything (tahini, chickpeas) in the process.

          1. re: alwayshungrygal
            m
            magiesmom Apr 2, 2013 08:56 AM

            just use in a fine strainer.

          2. re: mcf
            r
            rasputina Apr 2, 2013 09:22 AM

            I'd use a coffee filter lined strainer.

            1. re: rasputina
              a
              alwayshungrygal Apr 2, 2013 10:18 AM

              Thanks both rasputina and magiesmom for suggestions. I'll put a coffee filter in the strainer. If that doesn't work, I'll add some pureed chickepeas.

              Thanks again!

          3. j
            janejaney Apr 2, 2013 10:32 AM

            You must add a little of each to keep the flavor balanced. My advice is to not used over-cooked or canned chickpeas. Put dried chickpeas into cold water, bring them up to a gentle boil, remove them from the heat immediately and set aside until they are about 1/3 larger, strain and dry them well and throw the whole mess into the food processor. Add tahini, lemon juice, garlic, and salt to taste. Also a pinch of cumin, coriander, and a dash of allspice is nice.

            1 Reply
            1. re: janejaney
              y
              youareabunny Apr 2, 2013 10:39 AM

              Just til double in size, or wait for sprouts?

            2. rcbaughn Apr 3, 2013 04:43 PM

              I would probably drain it and then learn to make it at home. I've used canned chickpeas with good results and haven't tried the dried versions since it seems a bit more work. It may be worth it though and it may not, I'd just give it a try and see which one you like better.

              You can definitely get more consistent results at home and tailor the flavor to what you like. Be a good bit cheaper as well I bet, which is the number one reason I make all my own hummus. If you don't have a food processor though it may be challenging to make. And don't forget to add a bit of cumin, that is what makes hummus taste like hummus in my personal opinion.

              1 Reply
              1. re: rcbaughn
                mcf Apr 3, 2013 04:57 PM

                http://chowhound.chow.com/topics/8966...

              2. pikawicca Apr 3, 2013 04:48 PM

                The consistency of hummus varies considerably throughout the Middle East; it's mainly a matter of taste. I find that hummus in the U.S. tends to be thicker than what I encountered over there, where hummus is frequently pourable.

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