applecrisp1
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Post by applecrisp1 on Sept 22, 2016 19:02:43 GMT -5
I am a huge hummus fan and it is one of my go to lunches and snack for that matter. If you look in my fridge I almost always have a container or three. I buy hummus at the supermarket and I sometimes make it at home. The last few times I've made it the texture is just not the same as some of the store brands (my fav is Cedars). The Cedars brand is super creamy, but I'm just not getting the same smoothness. I'm thinking that I'm not using enough tahini and/or could be using canned beans or I've read that to get a real great smooth texture you peel the beans -- I can't see myself doing that, or at least not all the time. Maybe once (who am I kidding) just to see. I almost always use Goya beans, sometimes Eden brand. And, I can't remember how the hummus was the other times. I make it in my food processor and mix until I think it is "done". Any tips? I would love to try your favorite hummus recipes so feel free to post --- I'm all for great tasting hummus, regardless of how smooth. Smooth, kind of smooth -- all good. I think I have a Cooks Illustrated recipe -- I think that will be next. . Thx.
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Post by karenw on Sept 22, 2016 19:59:34 GMT -5
When I make hummus I usually start with dried beans and I think the result does tend to be creamier but you should get good results from good canned beans (I use goya, too). I have peeled the beans on occasion and that, too, does make a noticeable difference IMHO, but I don't think you have to go to the trouble if you don't want and can still get good results. If you do want to take the skins off, Cook's Illustrated has a variation using baking soda. With their cooking method, most of the skins come right off. I tried it once and it really did work!! I will have to see if I can find where I put that recipe. It is also better to overcook your beans than under if using dried for creamier results. My ratio is usually 1 1/2 c. beans to 4-6 T. tahini depending on the flavor/variation that I am making. Then I also add a bit of olive oil and lemon juice of course. Make sure you really process it until it lightens in color and is fluffy/creamy. If I use dried, I thin to desired creaminess with the bean cooking water. If the beans are canned, I just use tap water. Hope this helps you. I am a hummus junkie, too!
Karen
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Post by wallycat on Sept 22, 2016 21:28:29 GMT -5
Cook's illustrated said that it could be as simple as heating the canned beans (microwave is OK) and then toss 'em in the food processor. Warm beans = creamier final product. I was watching Andrew Zimmeran (the Bizarre food guy) when they did a segment on Israel, and there, they use baking soda to soften the beans when cooking from scratch (in falaffel and I thought hummus).
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applecrisp1
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Post by applecrisp1 on Sept 22, 2016 22:02:39 GMT -5
karen -- Thanks for all the tips and your recipe! I've never used dry beans although it has been on my list of things to try. I know I really should -- if nothing else all the cabinet space I would gain (let's just say I have limited storage). I've never heard of cooking the beans with baking soda that both of you mentioned. wallycat -- Wow heating them is easy enough, that's worth trying. And I guess I am in search of "etherally smooth hummus", well that is what smittenkitchen calls it. I did a quick search for smooth hummus and that was one of the recipes. Oh and she peels the garbanzo beans. So in my quest for etherally smooth, I copied the recipe. I'll be sure to post a review if I try the recipe. I need some good pita if I do all that work. Ha. smittenkitchen.com/2013/01/ethereally-smooth-hummus/Thanks again!
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Post by erin elizabeth on Sept 23, 2016 7:30:32 GMT -5
The peeling really makes a difference, IMHO. And it really doesn't take that long--with canned beans, the skins just slip off. One of these days I am going to make hummus with dry beans, too. Also, I fear that restaurant hummus is so smooth because they add a good bit of olive oil. I've tried the commercial brands, but none of them (so far) have been what I am looking for. I tried the SK recipe a few years ago and my notes say that it was quite smooth and I added a bit more water and oo to the recipe to get the texture I wanted.
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applecrisp1
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Post by applecrisp1 on Sept 23, 2016 9:40:51 GMT -5
The peeling really makes a difference, IMHO. And it really doesn't take that long--with canned beans, the skins just slip off. One of these days I am going to make hummus with dry beans, too. Also, I fear that restaurant hummus is so smooth because they add a good bit of olive oil. I've tried the commercial brands, but none of them (so far) have been what I am looking for. I tried the SK recipe a few years ago and my notes say that it was quite smooth and I added a bit more water and oo to the recipe to get the texture I wanted. erin --your're so right, I've certainly done way more tedious kitchen tasks --- and it really should just take a few minutes. The skins even start coming off in the colander. And I do want smoooooooth hummus. I am interested in trying the other tip too, heating up the beans. Thanks again everyone!
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applecrisp1
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Post by applecrisp1 on Sept 24, 2016 19:21:36 GMT -5
In my quest for smooth hummus, yes I peeled the garbanzo beans. And, like others mentioned it did make a difference. I tried the smittenkitchen recipe and the hummus was very good, but it tasted a bit salty. I think it was because I used some of the liquid from the can (maybe more salt than usual), perhaps I measured the salt wrong or ..
When I make my next batch of homemade hummus I'm going to try the tip of heating the beans. I did buy a few more containers of hummus while they were on sale so I am set for awhile.
Thanks again everyone for the hummus tips!
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charley
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Post by charley on Sept 26, 2016 13:40:05 GMT -5
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applecrisp1
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Post by applecrisp1 on Sept 28, 2016 8:42:07 GMT -5
charley --- Both that recipe sounds really good and different! I love butternut squash and usually just roast it -- I don't think I've ever used it in a dip. Thanks for posting.
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