Homemade houmous

[gingercat02]

I have just made houmous for the first time.
Just followed the recipe on the back of the tahini pot.
1 tin chickpeas, 110g tahini, 50ml lemon juice, garlic to taste (4 smallish cloves plus garlic powder), let down with the aquafaba.
I added salt, cumin and paprika as it was a bit bland. It's still not all that. Any thoughts?
Thanks

More salt and also every recipe I have used says add olive oil too. Bought ones are usually sweeter than home made but you can get a similar sweetness by adding roasted vegetables.

I think canned chickpeas just aren’t the same as using dried ones which you soak

Oh yes there is EVOO in it, forgot to type that! Did wonder about more salt. Tends to help most things.
Not sure about roasted veg, but thanks for suggestions.

I make it without garlic, it's very easy to adapt the basic recipe.

Apparently jarred are better and you’re supposed to take off the shells but I CBA with that. Always more salt and tahini than suggested here and maybe a tiny touch of honey ?

Only had canned ones, everyone raves about jarred chickpeas being better. Might try them next time. Life's too short to soak and cook pulses 😴

I always find it needs a lot more tahini than the recipe suggests

A little honey and smoked paprika is tasty and triple the lemon juice than on the recipe

Smoked paprika and olive oil

I add ras el hanout too

No oil at all?

Yes I use half a pot of tahini per drained can of chickpeas.

Just adjust it to taste all the time, I always add way more salt than any recipe would suggest. Tons of oil too. And was it very flavoursome EVOO? or just some bland oil?

I read that if you used tinned chicken peas you should boil them for a while to make them softer. Also with bicarb, or did I imagine that? Easier to remove the skins or something.
I love a smooth houmous, can't bear it gritty. I have made it a couple of times but it's not a patch on Sabra unfortunately.

My only handy hint is to make houmous with a smooth texture remove the skins from the chickpeas. I use this method where you heat the chickpeas with bicarbonate of soda. It's a faff but does make a difference.

Who knew houmous was so interesting.

There was decent EVOO, and a few spices and salt. It's OK, but I'll take on board more tahini, better chickpeas and a tonne of salt. Raz el Hanout is a good shout. I have that. Honey is interesting I have never really thought of it as being a little sweet.

I quite like it a bit rustic, can't bear the very smooth stuff, it has a slimey texture so no de-skinning here.

Thanks all

I think if you're used to processed hummus, homemade will seem blander.

More salt is definitely how they do it!

@gingercat02no I CBA either. Tinned here too !

Roast the garlic first.

I think the difference between jarred chickpeas and tinned is overrated in recipes where they're mixed with other things or in this case blitzed up. Its different if you are roasting them as a snack or to put in salads or having them plain in salads but tinned are perfectly fine. I have experimented a lot over the years with different dishes and flavours and textures.

Cook the garlic first and a whole load of olive oil. Good sea salt and plenty of lemon juice.

I made some last weekend with jarred roasted red pepper and harissa. It was lovely.

I always add a tsp of ground cumin to mine.

I use a large jar of chickpeas, all the liquid in too.
Squeeze half a lemon
Good tsp salt
Good tsp ground cumin
Tbsp tahini
One garlic clove or tsp garlic powder
Blitz and decant into a glass dish
Drizzle with EVOO.

The jarred chickpeas are softer and saltier than tinned and make all the difference IMHO.

I make it every week and dh who works half the year in the ME says it’s perfect.

I don't like raw garlic so either roast it or leave it out. I find some EVOO too overpowering and like peanut oil better for a creamy feel without the EVOO taste.

Really good tahini is essential, cheaper stuff can taste a bit bitter.

I cook dried chickpeas in the slow cooker with a stockcube for flavour and slightly over cook so easier to mash. I like it 'rustic' so mashed / smashed rather then blended but I do blend a cup full of the mashed chickpeas with the oil, tahini and lemon juice using a hand blender to make it a smooth emulsion with some warm water before mixing it back into the mashed up chickpeas. It always uses more water then you'd expect, I keep the stock I cooked the chickpeas in to thin it out to the right consistency.

I made it as I watch Rafika's Kitchen on Youtube. All her food is amazing. She is an incredible Turkish chef and uses canned chickpeas for this. I did do the faffy skin removing thing, mine seemed to take longer than hers did and they have special sieves for this.

I used what she recommended but then you adjust to taste however the trick apparently is that the time you have in the food processor is far longer than you think if you want it silky smooth and with better flavour. She uses olive oil not EVOO.

She adds all the ingredients into the food processor and 2 ice cubes to keep the mixture cool. Turns on the machine, it runs for 1 minute. Scrape the sides, taste, adjust and the machine is back on. More ice. She adds an ice cube every minute or so. After the 3 minute mark you can turn up the speed and it runs in total for 7-8 minutes and keep adding that ice.

I thought it tasted incredible but we ate it immediately and you should let it sit in the fridge for 3-4 hours at least before eating.