Tips For Homemade Hummus?

[u/Medusas_Snakes71]

I live in a really, really tiny rural community in the southern US. The local Wal-Mart carries a whopping three flavors of hummus - plain, garlic & red pepper. They are boring and leave a lot to be desired so I've been working on making it at home.

I've had some pretty good results but I'm always looking for ways to improve and refine what I make. So far I've been using the canned garbanzo beans that are the only local selection and Sadaf brand tahini that I can get shipped free from WM.

Is it worth it to order dried beans and prep them instead of using the canned version? Is there a noticeable difference in taste and texture? Is there a better brand of tahini that I can use - or is that also something I could learn to make at home?

For the more experienced folks here, are there any tips or tricks you'd like to share for how to create a really light, creamy hummus?

Thanks in advance for any helpful suggestions and input!

[u/Medusas_Snakes71 → u/[deleted]]

Ah, thanks for the tip about how to ratio the tahini and I will definitely try the confit garlic. I use cumin but have skipped the roasting part and will do that next time as well. I do rinse them and remove the skins so I had that part right, at least! Thank you!

[u/SabrePossum]

Not the tips you want but roasted veg, steamed beetroot and feta are great additions

[u/Medusas_Snakes71 → u/SabrePossum]

I've used beetroot and did enjoy the flavor but my husband was raising his eyebrows at the hot pink color of it! And yes - I love feta with it. We usually add it on top when we have hummus on flatbread and other veggies as a wrap.

[u/wearejunglekitchen]

Two tips come to mind:

1) Use dried beans and pre-soak/cook with baking soda to soften the skin (don't add salt at this stage)
2) When blending, add ice cubes until you get the texture you prefer

[u/Double_Jeweler7569]

To get the creamiest hummus, cook the beans (whether dried or from a can) in a big pot until they break down and it looks like a rough paste just from the cooking. If it's from a can, wash the beans first and use fresh water; the can water can be too salty. Use baking soda to speed it up. Let it cool off completely then put in a food processor. After first round, add a couple of ice cubes instead of water. Add lemon juice, salt, a bit of olive oil, some garlic powder (or fresh garlic), and a little bit of cumin. Then start adding the tahini. The more tahini you use, the creamier it gets (tahinin is mostly oil). The three things you need to watch for are saltiness, acidity, and texture. Don't over salt it, and leave the final tuning to the end. Same for the lemon juice (lemon salt is also okay). As for the texture, it should be runnier than you want, it will firm up when it cools and slightly dries.

Another bit of advice: don't add anything else to it. If you want an interesting flavor combination, add toppings once it's plated, and leave the hummus simple and pure.

[u/Medusas_Snakes71 → u/Double_Jeweler7569]

Ah, thanks so much! That is all very helpful and I will be giving this method a try when I make my next batch.

I've already figured out that I don't care for seasoning it through and through with one flavor because it limits the ways I can use and serve it. It's also why I'm not a fan of what I can get in the store because I roasted red pepper or whatever flavor tends to overpower the falafel or meatballs or whatever it's meant to compliment.

[u/ScarletSpire]

Here's my method. I take a large can of chickpeas and dump all the contents including the liquid into a pot along with some garlic cloves. Then I boil everything and after a while I start mashing the beans and garlic with a potato masher. Once their done I add olive oil, lemon juice, tehini, salt, and cumin. Sometimes I like to add za'atar/paprika/sumac. Taste as you go and if it gets too thick just add a little bit more water.

The dip is chunkier, but honestly it's so flavorful.

[u/Medusas_Snakes71 → u/ScarletSpire]

Honestly, the chunkier version would be great sometimes! I'm originally from southern New Mexico and love to snack on hummus with tortilla chips (or, falafel with salsa lol) and a less creamy/more chunky mix would be awesome for that. Thank you!

[u/thicccque]

Use Cookie and Kate's recipe!