So I thought I’d give making hummus at home a whirl, I couldn’t easily locate sesame seeds or tahini(I’m not in the US and yes I COULD fine them eventually maybe but the cost might negate the whole point) so I decided to just leave them out.
I started with dried garbanzos/chickpeas/channa(why do these legumes have so many names?) soaked them overnight and cooked them until soft.
First problem is the skins, I tried putting them in the food processor and maybe pick them out but that didn’t work. So I skinned them by HAND, each bean. Very labor intensive.
So lets try again food processoring the skinned chickpeas, water is essential to get it to blend smoothly as the peas are too dry on their own. Now add a drizzle of olive oil and lemon juice and a pinch of salt all to taste.
In the end it turned out that although it appeared to be a smooth paste, there were whole chickpeas hiding inside:smack: Also the taste was off due to the missing tahini and the fact the lemon I juiced tasted more like a lime.:smack:
All the recipes I have seen online advise starting with canned chickpeas, which is kinda silly as cooking them is the easiest part.
The tahini is what gives the finished hummus a “plastic” quality that lends to a wonderful dipping experience! In a pinch, a tablespoon or so of peanut butter can be substituted.
Canned garbanzos aren’t going to have the “skin” on the beans, and will blend better into a smooth paste, without the leftover lumps. And a blender might work better for you than a food processor. Hint: save some of the liquid from cooking the garbanzos, and use THAT instead of water to get your smooth paste.
But the BEST hummus is made from chickpea FLOUR. Try a middle-eastern grocery market. Stir 1/4 cup of garbanzo flour into one cup of boiling water, and keep stirring, cooking until completely thickened, just a few minutes. The texture is like VELVET.
If you don’t have lemon juice, try a splash of vinegar. You really shouldn’t taste the lemon/vinegar OR the tahini, since hummus is supposed to merely be a carrier for GARLIC.
~VOW
WAIT! Canned chickpeas have no skin? Whoa I assumed the only trouble the canned ones were saving was soaking and cooking which was the easiest part of the whole thing.
And another WAIT! as channa flour is carried by every grocery here:smack: Damn I wish I had known you could use that to make hummus.
Ok see that here is why I like this board, thank you VOW!
I actually like more lemon flavor than is usual and less garlic though:)
This is my go-to recipe. Chickpea flour does work well. Gives you a very smooth hummus. I prefer the texture of blended/processed chickpeas myself, but nothing wrong with hummus made with chickpea flour. I’m with you on not overdoing the garlic.
And to add as I found it unusual for a dish that is vegan, it spoiled VERY quickly. I think on day two I went for some more only to be greeted by a little landscape of mold when I took it out of the fridge. I guess those evil preservatives do something after all.
The best hummus I’ve had at middle-eastern places most definitely tastes of tahini.
Same here. I’ve kept it for a couple weeks with no mold. It’s always gotten fizzy before it got moldy. Maybe your fridge is too warm. Get a refrigerator thermometer and check.
Yes, garlic is the thing. Don’t be afraid to use plenty of olive oil, either. As for the tahini, I’ve made delicious hummus substituting a touch of peanut butter for the tahini. I also like to add roasted cumin seed.
I make it from chickpeas soaked overnight. Blend them in a food processor with sesame oil, garlic, camino, curry powder and lemon juice.
I don’t want to spend the money on tahini.
I make big batches of hummus, then freeze it in single-portion containers. It always tastes fine. I prefer to use Meyer lemons for the acid; I’ve found that these can be frozen too (so you can have a small supply after their season runs out).
