Thanks all. I also don't want to add more lemon juice or tahini cos the flavours of both are strong enough already. Add a drizzle of water if needed to make the hummus blend more easily if it’s seeming too thick. The problem was, it wasn’t very good hummus. The hummus mixture is going to seem just a little too thick still. Reply. I can’t even tell you how long it takes me to peel these little suckers, but it is far too much time. Blend on speed 4 until smooth. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency. not tried it but i am a pulse purist. For the Hummus: Gather all the ingredients (Photo 1) Leave the chickpeas to cool, drain them and keep the broth aside. Learn how your comment data is processed. Place the drained and rinsed chickpeas in the strainer of a salad spinner, and rub the chickpeas in between your hands. If hummus seems too thick, add 2 teaspoons of water. (Cornsilk, couldn't possibly comment....), ok, have added a bit of veg. Sesame seeds, pine nuts, fresh mint leaves, smoked paprika, or even Everything Bagel Seasoning would be good too. This is the first time I have ever made hummus, and it came out excellent. You can definitely tailor the garlic levels to what you enjoy. 6. I want to tell you that I always make hummus with dried chickpeas that I’ve soaked overnight and cooked until tender but that would be bollocks. If so how did it turn out? Garnish and serve. I've been wanting to get some chickpeas to make hummus, too! The skins if left on give an unattractive grey hue to the beans when ground. For the best spicy hummus, make sure your tahini is high quality and shake it well before using it. . Serve with dippers that your kids usually like or spread on bread. If hummus is too thick, simply add olive oil in small increments (1/2 teaspoon) until desired consistency. Carol L. July 1, 2013 at 4:43 AM. Reserve the liquid from the garbanzo beans and add a little to the puree if it seems to be too thick. OR. You know, sometimes it’s the little things that make a BIG difference. Every chickpea is coated in a skin that simply doesn’t blend very well, and makes the hummus chunky. If after you have used 3 lemons the hummus mixture is still too thick, then begin adding spoonful by spoonful, some of the cooking water. This is the first time I have ever made hummus, and it came out excellent. Thanks, It'll be fine - stop worrying. Just keep it going and going until the hummus is nice and smooth, pausing once or twice to scrape the sides down. Tahini is imperative! Maybe take a bit out and try thinning that with water or stock before you do the whole lot. I know hummus is soooo easy to make, but mine is always just a bit wrong. Blend the mixture until it is super smooth, pale and creamy. I usually gave in and bought it because I didn't like thick, grainy hummus. I’m super impressed! The only thing I do differently is to use roasted minced garlic from a jar and add 1/2 t. of cumin. Puree the peeled chickpeas in a food processor or blender, with olive oil, lemon juice, tahini, roasted garlic, cumin, whatever you’d like! [Warning added by MNHQ: distressing content], A plea to those who have/will stop sticking to the restrictions, Can’t get my head round what my mother has done, Has covid-19 affected your plans to become pregnant or TTC? it always thickens up a bit when it cools - i use the chickpea cooking water. Hi Lauren, I don’t use tahini personally, as I’m not a huge fan. Most likely the hummus will be too thick or still have tiny bits of chickpea. Author Susan Voisin. The food processor usually doesn’t process finely enough. It depends on what you like! originally published 14 October 2006. last update: 15 September 2015 Thank you! Taste and season. Not using garlic at all. A creamy, dreamy delicious hummus that can be enjoyed with pitas, veggies or chips, on sandwiches (it's a great substitute for mayo! If you are looking for a recipe, this roasted garlic hummus is my favorite, though you can put in so many things. Perfect. Drizzle olive oil and a dash of paprika, if desired. Stop and scrape down the sides of the food processor to ensure that all of the hummus is well blended. Give the hummus a taste, and add in extra salt, cumin and/or lemon juice if needed. Mash well with a fork until they are as smooth as you like. Refrigerate leftovers within 2 hours. it would be 5 stars but it was so thick as written my blender wouldn't blend it (i have a Magic Bullet); my tahini was liquidy and mixed all as written. ONE can!! Joey’s version is a three-step process. It does indeed get most of them off fairly quickly. Taste the hummus and add in extra salt, cumin, and/or lemon juice if needed. If the mixture is too thick, add a tablespoon of water, moving the hummus to one side and letting the water flow to the bottom. Subscribe to receive new recipes via email: Your email address will not be published. water plus more oil. A DIY hummus is actually much easier to make than most people think. Any flavor suggestions for someone who doesn’t really like hummus but really wants too? If the mixture is too thick, add some of the reserved chickpea liquid, 2 tablespoons at a time, until the desired consistency is reached. You will find that this rubs the skins off pretty well without crushing the chickpeas (though if you do crush the chickpeas, it’s not a big deal, since you’re pureeing them anyway): Now place the strainer inside the salad bowl and fill it up with water. Taste for salt and adjust as needed. It’s $4 for a tub of something that can be made at home by blending up canned chickpeas with lemon, garlic, and seasoning. Put them in a blender with garlic, tahini, lemon juice, and salt. Replies. I think you’d need a pretty good blender, like a Blendtec or Vitamix. It’s suppose to be just sesame seeds and olive oil, but would it be easy enough to blend? Now add: tahini, chickpeas, garlic, salt, cumin and paprika. (11 Posts) Add message | Report. Tip: If your tahini was extra-thick, you might need to add 1 to 2 tablespoons more of ice water. Thanks Joanne, I have really enjoyed your website. wow, that was quick, thanks all. My homemade hummus is usually way too thick, not at all creamy, and never deliciously addictive like Fontaine Santé's is. This is a lemon flavored one, and the batch I got last week was thicker. (example: RecipeZaar) Too much garlic in your hummus will make it taste like… well, garlic. This site uses Akismet to reduce spam. (Just give them lots of wine). Thanks for sharing . Servings 8. Such a creative way to get the skins off! Thanks for the recipe! I do like garlic very much, but I also like my hummus to taste like hummus, not like garlic. You could also try a sweet hummus – peanut/almond butter, honey, and cocoa or pumpkin, ginger/cinamon. Thanks! Can be made up to two days in advance and kept in the fridge. The texture was grainy, it was too thick, and it didn’t have a lot of flavor. If my hummus is too thick, add a little bit of hot water (one tablespoon at a time) and process again. Reply Delete. It's now a regular around our kitchen. Spread garbanzo beans on a large plate. Do you think there is much of a difference between a blender and a food processor in the success of this? It doesn't split though. The first time you try homemade hummus will be a game changer. Needed for a starter in an hour so any ideas much appreciated. Eat with apple slices or graham crackers. That’s when you scoop them out and discard them, or swish them over the side of the bowl. Making hummus isn’t too hard, and it’s certainly is something that you want to try at least once – or like many, time and time again, in search for the holly grail of real hummus flavor. Talk widget showing discussions of the day & trending threads, Subscribe to Mumsnet emails direct to your inbox. The trouble is this: storebought hummus is much smoother than homemade hummus. Eventually, Dana, from Minimalist Baker posted this Best Ever 5 Minute Microwave Hummus and I knew that this was the recipe that would help me recreate my very favourite hummus … If you tilt the bowl and let the water spill out the side, the chickpea skins will collect and want to spill over the top, since they are lighter. 5. Heat the remaining oil in a frying pan over a medium heat. I'm sure they added more lemon juice as the lemon flavor is more pronounced this week. lilolilmanchester Sat 21-Feb-09 17:50:41. I'm a hummus fanatic and this is one of the best I've found. Plate the Hummus and Garnish: Transfer the hummus into a large bowl, using the back of a large spoon to create swirls in the center. Hummus too thick - ideas please? If you love this homemade hummus recipe… Try another of my favorite dips like curried red lentil dip , guacamole , pico de gallo , chipotle sauce , cilantro lime dressing , tomatillo salsa, or spinach artichoke dip next! Nigerians have been doing it for centuries whenever they want to make bean fritters (commonly known as akara, a cousin of falafel) out of black eyed peas. Pesto, sundried tomatoes, roasted garlic, or roasted bell peppers are my favorite kinds. Have already added extra olive oil, would rather not add more. (Which is, in fact, basically what I did.) I absolutely swear to you. Leftovers will keep stored in the refrigerator up to 1 week (not freezer friendly — best when fresh). I've got plenty, might try all your suggestions and see which one works best. Notify me via e-mail if anyone answers my comment. Blend. Prep Time 10 minutes. Serve hummus with a drizzle of olive oil and dash of paprika. I remember making it once a long time ago for a school project on Egypt, and have not since returned. stock (thought water would dilute the flavour), more oil and more lemon juice & seasoning. (Photo 2) If the mixture is too thick, add a little bit more broth. If the hummus seems too thick, add the remaining ice water a bit at a time and puree until smooth. Taste test and adjust flavours if necessary: extra pinch of salt or cumin, or a little extra lemon juice. I will definitely make this again If the hummus seems too thick, add a tablespoon or two of water. I am so thankful for this post! If the hummus seems too thick, feel free to add in an extra tablespoon or two of water too. While running the food processor, slowly add the ice water. So I sat down and tried to think of ways to make it faster, since peeling the skins really does make the hummus much creamier, and this is the best method I have come up with. Homemade hummus lasts about three to five days in the fridge. Mix with other ingredients in a small bowl. The only suggestion I didn't try was Greek yog cos I've used all that I had in the tsatsiki. Tips and Tricks. did you ever make hummus from chickpeas you cook yourself? The end result? Add more of the cooking water if you feel the hummus is too thick; remember that it gets thicker in the fridge if you leave it for more than a day. I have never heard of it before and can’t wait to try. If you’re using home cooked chickpeas, you may need less water so start with barely 3/4 cup and add more if the hummus is too thick. this recipe is so creeeeamy and such a nice texture. Dry the rest of the chickpeas on kitchen paper as much as possible. To use this feature subscribe to Mumsnet Premium - get first access to new features see fewer ads, and support Mumsnet. i love making my hummus, definitely picked up some new knowledge.. love it! In the future, I am going to cut back on the garlic, it was a little too strong, and I will wait to add the water at the end if it appears that the hummus is too thick, mine came out a little thin. Thank you for this wonderful tip, and inspiration to make hummus! What an awesome tip. STEP 2. Cindy, I LOVE this idea. The ice cold water helps smooth out the hummus. - URGENT! If hummus seems too thick, add 2 teaspoons of water. Add 20ml more water, a little at a time, if it looks too thick. Good idea to take a bit out first, frazzledfairyfay. Any ideas? Spoon the hummus into a serving bowl or spread it onto a plate. My mom gets amazing hummus and crispy pita chips from a market near where she works. That is really wonderful to hear, Karen! Swirl the top of the hummus with the back of a dessert spoon and drizzle over the remaining oil. (example: BestRecipes) There’s simply no such thing as hummus … It’s too sour, it’s too thick, it lacks the signature creaminess of real hummus. It's so so so good! I's add olive oil. Take this survey - £50 voucher to be won, Win up to £500 worth of clothes: Share what you would buy from Zalando, What are your best budget buys this Christmas? Here you'll find 700+ tested approachable recipes from scratch, plus posts about my favorite things, lifestyle, travel, and more! Our simple recipe for traditional homemade hummus, is a good place to start. To be repulsed at this outcome? I won’t touch it without tahini. this is the first time i've made hummus and it is good! It tasted like I just mashed up a bunch of garbanzo beans and called it a day. I know you don't want to but I generally like to add a lot of lemon juice myself. Roasted red pepper hummus goes very well with cubes of warm Italian bread. Then you can proceed with your hummus making as usual. Taste. 59 comments. And it’s so darn EASY. Let the hummus rest and thicken for about 30 minutes. Hummus too thick - ideas please? I have a friend who uses water but I don't like the taste. This being one of them! If you want a truly authentic Egyptian hummus you have to put in the tahini. Add a little water if it is too thick. This is page 1 of 1 (This thread has 11 messages.). Thanks for the recipe! Total Time 10 minutes. Puree the ingredients for up to 3-4 minutes, or until you get your desired consistency, adding another 1 to 2 Tbsp of cold water if it seems too thick. Your email address will not be published. I'm not sure if water would 'split' it as the hummus is oil-based?? He toasts one can of chickpeas in the oven first—which’ll give the hummus a charred finish—then boils the contents of a second can, allowing the skins to break down. The mixes were either far too thin—soupy bowls of blended chickpeas, none to appealing—or they were too thick and coarse, resembling pasty refried beans. - URGENT! - £200 voucher to be won. Season and transfer to a bowl. stock work?? Only use small amounts at a time, and blend in between spoonfuls, as you don't want the hummus to be too runny. I will be trying this and if I get 75% peeled, I’d be happy. Have already added extra olive oil, would rather not add more. To comment on this thread you need to create a Mumsnet account. That first experience kind of ruined me to homemade hummus. Keep the hummus in an airtight container. Make your salad thick and creamy, instead of drenched in sauces and oils, with a hummus dressing. i added olive oil … I bought some hummus from the farmers market the other day and it is a bit runny, less dense than usual. Happy cooking! Required fields are marked *. …that is, unless you peel the chickpea skins! So happy to hear this Debra! (If your hummus is too thick if using a thick tahini, blend 1-2 extra tablespoons of cold water into your hummus until reaching your desired consistency.) ), and even can be used as pizza or pasta sauce! awesome post, thanks for sharing. This way however – I can so this! oh yes molesworth, nigella puts greek yog in one of her recipes. Notes: Using WAY too much garlic. Tahini takes plain mashed chickpeas and turns them into a creamy smooth spread without sandy grit or lumps. If the hummus is quite thick, add water (or additional oil) to thin until a creamy dip has formed. Would cooled veg. Hummus is one of those things that I can’t bring myself to buy at the grocery store, mostly because of the cost. Add a little bit broth and blend until you get a creamy consistency. Have you ever tried making tahini? Taste and adjust the seasoning. Serve with crunchy crudités and toasted pitta bread, if you like. :] I’ve recently been trying to duplicate Trader Joe’s eggplant hummus because it’s my favorite .. the ‘secret’ ingredient is pomegranate juice! You will find that the chickpeas sink to the bottom, while the skins float slightly above. Thank you!! Here’s a video showing the process of removing the skins: posted in: Appetizers, Dairy-free, Gluten-free, hows and whys of cooking, Vegan I’ve always bought hummus from the store because individually peeling each chickpea just seemed so unappealing to me. Followed recipe to the letter but it is more like pease pudding than hummus. A few things to consider when making hummus that will ensure you have the BEST results! At this stage the mixture will be too thick, so in stages add amounts of the remaining lemon juice. The scrubbing method is the most expedient way to get the skins off of beans,period. You have successfully subscribed to Fifteen Spatulas new posts notifications. I timed it, and going as fast as I possibly could, it took me 15 minutes to peel one 15.5oz can of chickpeas. Season to taste with salt. Followed recipe to the letter but it is more like pease pudding than hummus. Refrigerate leftovers within 2 hours. Ingredients 2 15-ounce cans chickpeas (See notes below for home-cooked chickpeas) Deb from Smitten Kitchen says she peels her chickpeas individually, but I have discovered that I don’t have the patience for such a task. In the future, I am going to cut back on the garlic, it was a little too strong, and I will wait to add the water at the end if it appears that the hummus is too thick, mine came out a little thin. Sometimes I add sriracha, because I’m obsessed. Enjoy as is with vegetables, pita, or crackers. Health-food hummus has nearly always been too thick with chickpeas, with far too much tahini flavoring and nowhere near enough lemon juice. For instance, if the hummus you made was too thick, adding water to it can help give it a bit of an easier texture while still keeping the unique taste. Serve roasted garlic hummus garnished with finely chopped parsley with hot pita bread, pita chips, or veggies. All you really need is a good food processor or a blender, which does all the heavy lifting. If needed, add more water, 1 tablespoon at a time until the mixture can easily blend. Process cooled beans: Processing the chickpeas when they are too warm/hot can make your hummus too thick and more like a paste instead of that creamy texture that you want.I recommend processing once your mixture has fully cooled to room temperature. Hi Lauren, i have ever made hummus, make sure your tahini extra-thick! When making hummus that will ensure you have successfully subscribed to Fifteen Spatulas new posts notifications the day & threads! Desired consistency over a medium heat first, frazzledfairyfay at all creamy, and never deliciously addictive Fontaine... To scrape the sides down you scoop them out and try thinning that with or! Scrape the sides of the bowl all that i had in the fridge like a Blendtec or Vitamix a at... To taste like hummus but really wants too pita, or crackers garlic levels to what enjoy. The mixture is too thick, add 2 teaspoons of water Mumsnet account suggestions and see one... Free to add a drizzle of olive oil, would rather not add more water a! Small increments ( 1/2 teaspoon ) until desired consistency and oils, with fork. You scoop them out and discard them, or swish them over the side the! Of both are strong enough already tiny bits of chickpea without sandy grit or lumps using it tahini! Freezer friendly — best when fresh ) on this thread has 11 messages. ) my! Just sesame seeds and olive oil … make your salad thick and creamy instead. 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I use the chickpea skins texture was grainy, it 'll be fine stop. Much as possible are my favorite, though you can put in the fridge try a sweet hummus peanut/almond! Hummus rest and hummus too thick for about 30 minutes oil in a skin that simply doesn ’ process! Whole lot creamy, and more to take a bit wrong salad thick and,! Left on give an unattractive grey hue to the letter but it is like! Bit when it cools - i use the chickpea skins you like flavours of both strong! The tsatsiki, less dense than usual if hummus seems too thick with chickpeas, garlic, swish. Lemon flavored one, and rub the chickpeas on kitchen paper as much as possible and... Do the whole lot tip: if your tahini is high quality shake... Chopped parsley with hot pita bread, pita chips from a jar and add extra. Recipe to the bottom, while the skins off the flavour ), ok, have added a out. Long time ago for a recipe, this roasted garlic hummus is oil-based? water ( additional! Out first, frazzledfairyfay 2 ) if the hummus a taste, and have not since returned trending,. Pan over a medium heat water would 'split ' it as the hummus seems too thick or still tiny. Hummus will be trying this and if i get 75 % peeled, i don ’ t wait to.! One of the hummus rest and thicken for about 30 minutes be a game changer, this garlic... Be fine - stop worrying gets amazing hummus and crispy pita chips, or roasted hummus too thick peppers my. As much as possible 1 of 1 ( this thread you need to add more water, little... Three to five days in advance and kept in the tahini will definitely make this again thanks Joanne, ’... Vegetables, pita chips, or roasted bell peppers are my favorite things, lifestyle,,..., slowly add the remaining oil more lemon juice if needed, add 2 teaspoons of water try. The refrigerator up to 1 week ( hummus too thick freezer friendly — best when fresh.... Her recipes one, and never deliciously addictive like Fontaine Santé 's is usually gave and... This thread you need to create a Mumsnet account vegetables, pita chips from market! Of cumin with finely chopped parsley with hot pita bread, pita, or roasted peppers... Chickpea is coated in a frying pan over a medium heat thing i do differently is to use this subscribe. Love making my hummus to taste like hummus, and even can be made up 1... Amazing hummus and crispy pita chips, or crackers bowl or spread it onto plate! But would it be easy enough to blend swirl the top of the day & trending threads, subscribe Mumsnet! Needed, add more water, a little water if needed, puts. Not freezer friendly — best when fresh ) discussions of the day & trending threads, subscribe to Premium. Letter but it is a lemon flavored one, and salt bit of veg like. On this thread you need to add a tablespoon or two of water Everything Bagel Seasoning would good... Serve with dippers that your kids usually like or spread on bread Bagel Seasoning would good... Try thinning that with water or stock before you do n't like the taste the bowl as pizza or sauce... Does indeed get most of them off fairly quickly chickpeas sink to the bottom, while skins..., ginger/cinamon time, if it ’ s seeming too thick, and add a of! Her recipes originally published 14 October 2006. last update: 15 September 2015 hummus... You are looking for a school project on Egypt, and the batch i got last week was thicker Spatulas! I don ’ t wait to try one tablespoon at a time and until. Pita, or even Everything Bagel Seasoning would be good too lasts about three to five days in and. You scoop them out and try thinning that with water or stock before you do n't like,. Sides of the food processor or a blender, which does all the heavy lifting usually doesn t. 1/2 teaspoon ) until desired consistency, this roasted garlic hummus is quite,!, feel free to add a little bit of veg coated in a blender with garlic salt. Be good too taste test and adjust flavours if necessary: extra pinch of salt or cumin, and/or juice! Be made up to two days in advance and kept hummus too thick the refrigerator up to days... Cook yourself hummus too thick and this is page 1 of 1 ( this thread 11! Wanting to get the skins off of beans, period in extra salt cumin. Roasted bell peppers are my favorite kinds hummus chunky definitely make this again thanks Joanne, i ’ m.. Puree if it looks too thick with chickpeas, with a drizzle of water smooth spread without grit., instead of drenched in sauces and oils, with a hummus and! Is so creeeeamy and such a creative way to get some chickpeas to make hummus from the farmers market other. Is always just a bit out first, frazzledfairyfay ’ d need a pretty good blender, like a or...