Me Va Me does anyone have tips on how their hummous recipe and their salad dressing?
Hi fellow chowhounders,
I moved downtown and miss the insane creaminess of the Me Va Me hummmous and their tasty garden salad dressing.
So I have been deconstructing both with little success on getting the taste close.
Any tips on what makes their hummous so tasty without a heavy garlic flavour? It is so insanely creamy but isn't too heavy on the tahini. And sersiously, do they remove the skin from the chickpeas?
Their salad dressing is so perfect in texture. Neither too thick nor too thin.
It also again has a lot of flavour but no onion/garlic hangover mouth.
I appreciate it very much!
I came across this blog post - the secret to really creamy hummus - awhile ago and filed it away for future reference. Apparently it's the ORDER of ingredients that is key.
http://thetobyshow.typepad.com/the_to... (it also says that taking the skin off the chickpeas is not worth the trouble)
Anyway, hope it helps you on your quest!
Removing the skin from the chickpeas really does make for an incredibly light and creamy hummus. However if I did that every time I want hummus, I would never make it. For a simpler hummus, I will mash a glove or two of garlic with salt until it is a fine paste for every cup of cooked chickpeas. Blend your cooked chickpeas in the food processor until fine with your tahini, equal parts lemon juice and olive oil and a pinch of cumin. Continue to blend, adding the water from cooking your chickpeas until the hummus has the desired creaminess.
The tobyshow recipe rocks!
Creaming the tahini and lemon juice is fantastic so is mashing the salt and garlic.
The order of ingredients being introduced as thetobyshow recipe factors into the flavor IMO.
Here is the recipe:
1 15 oz can of organic chickpeas
1/4 cup organic tahini (I might up it to 1/3 cup next time)
Juice from 1 lemon
2 cloves garlic, crushed
1/2 tsp sea salt
1-2 Tbsp olive oil
2 Tbsp water
Drain and rinse the chickpeas and set aside. You can spend the time taking the little skins off each chickpea but it's pretty time consuming and not so much creamier that I think it's worth it. This recipe gets pretty creamy even without that step.
Combine the tahini and the lemon juice and blend until smooth and frothy. This is the key to getting it creamy, by the way. You have to combine these 2 ingredients first, essentially cream the tahini, or it just won't blend perfectly with the chickpeas.
*Note: I use a blender because I have a rockin' good one and only a little mini prep food processor. The down side is there's always a little of the good stuff down at the bottom that's impossible to get out. You should use whichever appliance you have that you feel is best suited for this.
Add the garlic and salt and blend again.
Now add in the chickpeas about 1/3 of the can at a time and blend until smooth. Try to get as few skins as possible, this will also help with the texture. Scrap down the sides of the blender and push the chickpeas down to the bottom as needed. Once you've got all the chickpeas blended in, add the olive oil and turn on the blender and just leave it for a few minutes. I like to add in a little water too, to get the consistency just how I like it.