The perfect hummus

(14 Posts)
KnockMeDown Sat 06-Aug-16 07:46:24

I am a big fan of hummus, and have been trying to make my own. But despite following the, let's face it, pretty straightforward recipe, it never seems to be as delicious as some of the better shop varieties.

My main issues are it doesn't taste and feel as creamy. And it's lacking a tang of something, even though I have added lemon juice.

Has anyone achieved the perfect hummus? Can you give me any tips and hints?

DrWhy Sat 06-Aug-16 07:59:57

Use this recipe www.inspiredtaste.net/15938/easy-and-smooth-hummus-recipe/
I also usually replace some or all of the oil with Greek yoghurt as otherwise I find it too greasy - does mean it's not likely to keep as well but that's never a problem for us!

CatherineDeB Sat 06-Aug-16 08:03:06

I use this as a basic recipe.

www.jamieoliver.com/news-and-features/features/best-basic-houmous-recipe/

ChardonnayKnickertonSmythe Sat 06-Aug-16 08:04:21

It only takes moments to slip the skins off but that makes a big difference.

nonamenopackdrill Sat 06-Aug-16 08:05:03

I have banned myself from making it, as it fails every time I do. Each time it's bland so I add a bit more of everything in turn to try and give it some taste, and end up with a bucketload of bland mush that nobody want to eat (including me). So if there is a failsafe recipe, I'm very interested.

CatherineDeB Sat 06-Aug-16 08:08:52

I add milk if I need to make it thinner. Light Meridian tahini too, I don't like the stronger flavoured versions.

I gave up for a while before I came across the Jamie Oliver recipe because DD declared that she preferred shop bought.

The JO recipe is the nearest thing I have ever managed to make.

FartyBumblePooWee Sat 06-Aug-16 08:17:08

I'd double the cumin and garlic. Second the Greek yoghurt addition.

Use a nut tubules to blend, saves removing skins, so boring.

Lots of salt and a strongly-flavoured olive oil.

Bough stuff is pap!

KnockMeDown Sat 06-Aug-16 08:17:17

The Jamie Oliver recipe is the one I used last, and it still wasn't perfect. The Greek yogurt idea may be just the thing, I can just mix a bit in with a spoon?

DrWhy, your recipe recommends blitzing the tahini with the lemon juice first - will give that a go next time.

Am having a dinner party tonight, and serving the hummus with carrot sticks etc, so will hopefully get some feedback!

Thanks for all the suggestions!

FartyBumblePooWee Sat 06-Aug-16 08:17:26

Nutribullet. Oops!

ladamanera Sat 06-Aug-16 08:24:22

Mix Lemon juice with tahini first. Double the cumin. Add jalapeno hot sauce and a bit of paprika. Use nutribullet. Job done!

DrWhy Sat 06-Aug-16 09:48:23

Knock yes, tahini and lemon juice first, I've found the amount in that recipe enough but you could always use more to replace the water if you want to (60 ml is 4 tablespoons) I started off using low fat yoghurt to replace the oil to reduce the fat content (suggested in another low fat recipe) but then decided I prefer it, Greek yoghurt gives a creamier finish. I just add it when the recipe says to use oil - so it's all blended together. You can make the basic recipe minus the water then taste, if you want to add more cumin, garlic or lemon juice then do that and blend again then add the water and blend until you get the texture you want.
I can't be bothered usually with removing skins, I chuck the tinned chickpeas in a sieve and rinse them and at that point pick at any loose skins that have come off or are coming off. I only tried making it because we couldn't buy hummus where we were living and it was amazing!

KnockMeDown Sat 06-Aug-16 17:27:02

Have just stirred in some greek yogurt into some hummus I made last night, and it is a definite improvement. The other ideas will have to wait until I use up current batch, and previous batch made with cannellini beans a la Prezzo's Italian recipe. It's just as well I like the stuff, and it freezes well!

magimedi Mon 15-Aug-16 16:27:36

DrWhy - I have just made your hummus & it is a revelation - just so delicious. MAny thanks. I did skin the chickpes - it took me about 10 mins to do the tin.

Does it freeze OK? I won't need to freeze this lot as it will be eaten very quickly but I'd quite like to make double & have some in the freezer.

Esmereldada Tue 16-Aug-16 10:47:17

Ha! I know this. Use whichever recipe you like best.
Use tinned chickpeas.
Here's the secret - poach your tinned chickpeas for 20 mins, maybe more, until they're really tender and soft. This makes the texture nice and creamy.
After you've blitzed it in the food processor, use a little of the poaching water to loosen up the consistency. Job done. Really fancy some now!

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