To ask how to make a really good hummus?

[loveyouradvice]

I thought I'd managed it today ... friend's recipe... including avocado.. was light and yummy when I tasted it but felt heavy and chickpea floury by the time we ate it an hour later....

Do I just go back to buying it from the supermarket ... or does anyone have any great tips or recipe? I'd love to make my own and have various variations for whatever mood I'm in

Hope you can help!

Hummus with avo?! Noooooo!!

It's literally a couple of cans of drained, rinsed chick peas, tahini, garlic, lemon juice, salt, pepper and olive oil... all to taste, keep adding until you find the taste and texture to your liking. Add a little water and keep blending if not smooth enough.

For flavour, roast some peppers, add some chillis and blend, so good...

Avocado??? WTF

John Torrode's recipe is my fail safe. Heat the chickpeas first, it makes them smoother.

Yes chickpea, tahini, salt, olive oil, lemon juice and garlic garlic garlic.

Keep a bit of the chickpea tin water to loosen the mix.

Screw avocado. Add ice.

Or just go and buy this one😁

Needs plenty of lemon juice, salt and garlic. Avocado is a separate dip, has NO place in hummus.

Tin of chickpeas with a little of the water left in, good squeeze of lemon juice, dollop of tahini or peanut butter, generous punch of salt, glug of good olive oil, garlic granules or fresh garlic crushed. Thin with water or more oil if needed. Improves with sitting a bit. Dress with trickle of oil, toasted pine nuts or Vickie as and a shake of paprika.

Once you get the balance of tahini, garlic, chickpeas right, add some water. It stops the flouriness and gives it a silky texture. I also add lemon juice, chilli and cumin - not enough to notice the individual flavours but enough to take the edge off the chickpea flavour.

Not very helpful, but my husband suggested to me that houmous and kimchee were two of the only things that weren't worth making ourselves. £1.20 M&S. Very nice.

I day in the tahini and garlic, no avocado

I day???? Should say "easy"

If you remove the ‘skins’ on the chickpeas before blending it makes a much smother consistency. Also ice water at then end adds to the smoothness. Very good olive oil and good salt helps too. Avocado is delicious but NOT in hummus!

yy to water- it’s just too rich with just oil and lemon. I make it to taste and have played around with flavoured oils (from jars- artichoke hearts and sundries tomatoes) also paprika, tiny pinch of cinnamon and tinier pinch of cardamon.
@ MyNameForToday1980 you’re right about the cost but I can make 2lb for less than £1 which in a vegan household is very useful.

Never rinse the chickpeas! The aquafaba makes its silky and extra tasty. I never use oil personally but as with others lemon juice, garlic, tahini, salt, pepper and I put a little cumin in as well. Adjust the proportions of everything to your own taste - I’m a fan of slightly textured hummus that has a heavy tahini flavour but others may be different

@Etinox agreed - I buy our chickpeas dry and cook them in the instapot too for even cheaper

I saw something, cooking show can’t remember who it was, in Egypt. The chef there said never put olive in, only use it to dress the hummus when serving. He did cook the chickpeas from scratch though.

I’ve never tried it that way. Usually add paprika, lemon juice and garlic.

Buy Sabra, you can’t make it as good at home, even that shouty sweaty one admitted that

Happy pear recipe. Only one that's worked for me.

thehappypear.ie/recipes/

Lemon, garlic, salt . Top with a drizzle of oil and a sprinkle of paprika.

My Israeli friend swears by using fizzy water, which she claims is key for a light texture.

I love love love Yotam Ottolenghi’s hummus recipe, it’s this one: www.seriouseats.com/recipes/2012/11/basic-hummus-from-jerusalem-ottolenghi.html

@Smellbellina

Buy Sabra, you can’t make it as good at home, even that shouty sweaty one admitted that

I would have agreed with you but if I use turbo on my stick blender and put some nice stuff on top to dress it I can’t tell the difference. It’s the texture and by giving it a serious whizz you can replicate the smoothness.

I would also add cook your chickpeas from scratch (30mins in the instapot no soaking!) and do so with a bay leaf

My DD likes it with a slight crunch and extra garlic so we prefer homemade to shop bought. Definitely use a bit of the water from the tin to help loosen it.

Yeah I hate super smooth hummus