how to make hummus taste better?
I’ve been making hummus lately but I can’t get it to taste as good as store-bought. I’ve followed recipes. The one I settled on was 1 can chickpeas, 1.5 tbsp tahini, 1/4 cup chickpea juice from the can, 2-3 tbsp olive oil, 1 tsp ground cumin, 2 tbsp lemon juice, salt, pepper. What can i do to make it better? Also what kind of spices can i add (I’ve only tried to put roasted red peppers in my hummus but no other flavors).
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6 comments a "how to make hummus taste better?"
When i make hummus, i add some roasted garlic and some more tahini. Maybe try using fresh water instead of the chickpea “juice” as it can sometimes make it taste a little funky. Good luck!
Much like yours
Greek hummus.
Eatzi’s Hummus
Ingredients:
White Pepper 1/2 tsp.
1) Garbonzo Beans (chickpeas) 3 cans (15 oz. each)
2) Paprika 1/4 tsp.
3) Lemon Juice 1/4 cup
4) Whole Peeled Garlic 1/8 cup
5) Tahini Sesame Paste 1/4 cup
6) Extra Virgin Olive Oil 1 1/2 cups
7) Kosher Salt 1 tbs.
Preparation:
1) Chop garlic and set aside.
2) Drain garbonzo beans and rinse with cold water
3) Place all ingredients together in a food processor,
blend for about 3 minutes, or until desired
smoothness.
3) Be sure to scrape down the sides of the food
processor to puree all the garbonzo beans.
Pita Bread:
Brush pita with olive oil, and toast in the oven until
crisp. If desired…can be sprinkled on top
or sesame seeds, parmesian cheese, roasted cumin, etc.
Why don’t you give this recipe and try and see if it helps you. It’s almost the same but has a couple of different ingredients.
ROASTED-GARLIC HUMMUS
3 large garlic cloves, unpeeled
1 teaspoon plus 1 tablespoon extra-virgin olive oil
1 can (19 ounces) chickpeas, drained and rinsed
1/4 cup freshly squeezed lemon juice
3 tablespoons tahini
3 tablespoons water
1 teaspoon coarse salt
1/4 teaspoon cayenne pepper
1/4 cup fresh minced chives
Preheat oven to 400 degrees. Place garlic cloves on a small piece of foil, and lightly drizzle with 1 teaspoon oil. Seal foil to form a pouch, and roast garlic in oven until soft, about 20 minutes. Remove garlic from oven, and let cool slightly; peel, and transfer to the bowl of a food processor fitted with the metal blade. Add the chickpeas, and process until finely chopped.
Add lemon juice, tahini, water, salt, cayenne pepper, and remaining tablespoon oil, and process until mixture is light and fluffy but not entirely smooth. Stir in chives and transfer to a serving bowl.
Hope that helps!
Hummus is a rather inexact science. Some like it with a bit more lemony flavor, some don‘t. Some have to have cumin in it, some detest cumin. I grew up with hummus so thick you could, quite literally, stand a spoon in it. I have come to find recently, I actually like it a bit thinner. I also think it serves better at parties a bit thinner (breaks less pita chips!). So I began to start adding the reserved bean liquid. I used the bean liquid because it had more nutrients, however you can just use water if you would rather.
here’s the recipe for your guide.
Step1
Open chick peas. In a bowl pour liquid from cans and reserve.
Step2
Place all ingredients, except olive oil in processor.
Step3
Pulse processor until ingredients incorporated, then run for 30 more seconds until smooth.
Step4
This will produce a very, very thick hummus. If you like a smoother hummus, add about 1/3 of the liquid from cans and pulse. Continue to add liquid a little at a time until it gets to the consistency you like.
Step5
Scoop hummus from processor into bowl, being careful of the blade.
Step6
Smooth hummus into bowl. If you like olive oil on your hummus, with the back of a spoon, create a small shallow well and pour 1 tablespoon of olive oil in there.
I like the recipe that Girly Girl posted. Hummus needs lemon juice to give it a “bright” taste. Another change I make is to use dark sesame oil instead of tahini. Costco sells it with roasted red pepper, pine nut, bacon bit and minced olive “toppers”.
Give it another try, it’s a party food that is actually good for you!
i make mine with smoked paprika and garlic as well as the things you use
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