Ok. I think we’ve posted about Hummus in the past, and how we’ve had trouble hitting on something we really like.
One of the first things you learn when wanting to make hummus, is that cookbooks and cooking shows always tell you not to use canned chickpeas. In the past, we have cooked our own, often dramatically long than supposedly necessary, and still ended up with texture and flavor we didn’t like. Out of frustration I grabbed a couple cans (15oz x 2) of chickpeas, drained and rinsed them. They went into the food processor, followed by about 2tbsp of tahini. Juice of 4 small lemons followed, as did salt and garlic powder. Light olive oil was added, probably about 1 cup in all.
When it was all said and done, this yielded a surprisingly good result, and the texture was much more like what we’ve gotten in local restaurants.
This makes me wonder if in fact a lot of the local places are cheating and using canned chickpeas. It may not be ‘right’ but this result was far, far more like what we’ve had and liked in various restaurants here.
So to recap:
2x15oz cans chickpeas, drained and rinsed
Olive Oil, approx 1 cup
Tahini, approx 2 tbsp
Lemon Juice, probably around 3/4 of a cup – 4 small lemons.
Salt, to taste, probably 3/4 tsp or so.
Garlic powder, to taste. Probably 1/2 tsp.
Process the chickpeas and most of the tahini, then about half of the lemon juice, and some salt and garlic powder. Drizzle in oil until the chickpeas soften and start to get creamy. Check seasoning before you add the rest of the oil/lemon juice/tahini, so you can control the texture and not end up with something too runny. Add the remaining in
On the whole, not perfect perhaps, but certainly nicer than we’d managed in the past.
We topped the hummus with sweet Hungarian paprika and Turkish red pepper.
EDIT: Note. This recipe needs some water added. Most of the restaurant hummus around here is a rather softer consistency than what this recipe made. Katie did some reading online, and found several recipes that called for some water. We have a bit less than half of the hummus left in the fridge, and I added about 1/4 cup of water to it and stirred it in. Bingo. We have a much softer, wetter, scoopable hummus, rather than the slightly gooey version prior to this.
In the future we’ll definitely want to start with at least a quarter cup of water while processing the chickpeas, and try to reduce the oil some. In truth, I suspect we’ll end up using half to 3/4 of a cup of water, and less oil overall for 30 oz of canned chickpeas.
I’ve made another two batches of hummus. The end result is this. Juice of three lemons, 1.5tbsp tahini, 2 cans of chickpeas, 3/4 of a cup of water, and 3 tbsp of olive oil. This makes a very tasty hummus with dramatically less oil.
Will I still make the original recipe? Oh yes… It is wonderful, but the oil amount is absolutely ridiculous. The revised recipe doesn’t lack for oil, since most of the time it’s going to be topped with paprika, turkish pepper, and olive oil anyway.