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

Use lemon zest and hot smoked paprika.

I like it really smooth so use the nutribullet. I always think it tastes much better when it's creamer.

Also good to use butter beans instead of chick peas for anyone who likes a smooth texture.

I made it last night, evoo, garlic, lemon, tin of chickpeas tahini(what was left in the jar) salt pepper aqua farba smoked paprika harissa. Bended for ages so it was pale and creamy. It was lovely, but had a very slight bitter aftertaste.

I use half a pot of tahini per drained can of chickpeas. Wow! I only use about 25g per tin of chickpeas.

@gingercat02 you need to keep experimenting til it tastes how you like it. As this thread shows, there's no consensus!

I think more lemon juice never hurts.

s you say - no consensus is possible - leave out the lemon juice here

All good tips here.

Use good quality tahini, baracke or belazu are tasty brands.

So true! I use 2 heaped tablespoons of tahini and find the texture a bit heavy for me if I use more. But I love lemon juice and lots of salt.

If it's for a meal and not just a quick snack, I simmer the tinned chickpeas with bicarb for 10 or 15 minutes before blitzing them as it makes for a smoother, creamier hummus.(Although I frequently use the dried ones I've batch cooked in the pressure cooker, which are even nicer. They keep well portioned up and put in the freezer)

DP adds cumin, DD adds roasted peppers from a jar, DS adds a dollop of Greek yogurt, I like mine with dukkah or seeds on top.

More salt and way more lemon juice than the recipe says…but it’s never quite like shop bought

It was a complete revelation to discover that you can freeze hummus.

I don’t cook pulses but when I was younger we used to cook them quickly using a pressure cooker.

I agree on using vast amounts of high-quality tahini being key, though I like a quite stiff, tahini-heavy hummus anyway.

An Israeli friend of mine swears by using fizzy mineral water to blend.