Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on May 27, 2010
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.