How to Make Really Good Hummus-Secrets and Tips

Hummus is pretty basic right? you have maybe 5 ingredients that you throw into a food processor and blend. Should be straight forward, but like making fresh mayo or my favorite dummy food rice, ISN'T. Isn't a 1-2-3 in the bag dish that is. I've been making hummus for ages but only recently have I figured out how to take it to that next place.




So what's the key? Two things; balance of flavors and consistency. The balance of acid, fat, heat and aromatics is the first part. The consistency part has to do with, how much tahini you add, how long you blend it, and the amount of water you add. The water helps to break down the beans while processing the hummus to give it a creamier consistency. I used to add olive oil instead of water because I thought the oil gave it more texture. Really the oil it had no effect on the texture and it didn't do anything for the consistency. In fact it may have worked against both. Water helps open up the pores of the ingredients allowing distribution of flavor and achieving the right texture.

As you'll see in the video, I make it a tad more loose then some of you might, but trust in the fact that it will firm up in the fridge. See what you think and let me know how your next batch turns out.

Category:

Howto & Style

Tags:

• cayenne
• chick peas
• cooking lessons san francisco
• cooking san francisco
• garbanzo beansm
• garlic
• hands on gourmet
• hummus
• hummus recipe
• sesame paste
• stephen gibbs
• tahini
• video recipe
• middle eastern food
• middle eastern dishes
• israeli snack

[7Adelheid]

Great video! I'll try this...thank you for uplaoding.

[handsongourmet]

@7Adelheid thanks for watching! Glad you liked it.

[handsongourmet]

gblan.. you know, that's a good point. The reason I use canned in the video is because most folks would not bother with dried or fresh. But for all of you who want to put more investment into your hummus definitely use cooked dried beans. You can control the texture of the bean (meaning, not mushy or too course) and you can add aromatics to the liquid which will add more flavor to the bean.

[Jinta33]

I NEVER make or taste hummus! It looks nice, but when I see it in the supermarked it looks grey and not that tastey. Maybe I will make this somethimes, just because you present it just full of pasion :-)  Loves from Holland.

[handsongourmet]

@Jinta33 thanks for your comment and for watching our video!

[shair00]

lots of garlic! its hard to add too much garlic...lol. Thanks for sharing

[handsongourmet]

@shair00 glad you enjoyed it.  thanks for watching.

[AnneGirlCarrots]

Umm.. food doesn't have pores... it has cellular structures... and since chick peas are soaked and canned in water that's why they don't incorporate well.. Oil and water don't mix... LOL but it did make me laugh and does look like a good recipe! :)

[simantov666]

@Jinta33 thats yer problem - and you dont know how to prepare hummus either! just israel does.

[kantonyrf]

I love Hummus!

thanks for teaching, now I too can make.

[simantov666]

@Jinta33 bam - that one was dutch!

[Jinta33]

@simantov666

I do'nt speak german ...

[AbstractMan23]

@simantov666 lol

[simantov666]

@AbstractMan23 bullshit, you can stuff it all into the blender at once. it makes no difference.just mix it up pretty well. ya just gotta know the best mix of all goods..

anyway in israel everyone gotz his own recipie!

[simantov666]

@AbstractMan23 depends on the can! but even 4 a bigga can, take a bit less of lemon and garlic.add a bit more techinah. ya might love it!