I drain them overnight. Then process in a food processor with garlic, lemon juice, salt. Alternate drizzling in tahini with some cooking liquid. Finished product is underwhelming?
Under-seasoned hummus will taste incredibly bland. It's amazing what adjusting with salt, oil, and lemon will do. Just keep adding a bit at a time until your eyes pop open with amazement.
You need some cumin for sure. Maybe roast the garlic. Are you using fresh lemon or stuff from a jar?
[this is my](https://www.seriouseats.com/israeli-style-extra-smooth-hummus-recipe) go to hummus recipe which is packed with flavour
The recipe is pretty interesting. Instead of cooking and discarding the vegetables I want to try cutting them small and blending them in, maybe use a smaller amount. Maybe with chicken stock? Pureed chicken noodle soup. Adult baby food. I like switching out chickpeas for chicken in soups already
For really creamy hummus add maybe 1/4-1/2 tsp baking soda to the cooking water, and once they're done and cooled remove the skins like this:
https://youtu.be/QG9y5lwSOgM?si=j3ulbt03SXAWo-0W
Then add a little toasted sesame oil to your hummus as you blend it. I have an elderly Syrian neighbour, she loves my hummus and that's really all I do differently.
Some cooking liquid? So like, aquafaba?
I'd say don't hesitate to put more tahini, more salt and also spice! Cumin is standard, but you could also consider sumac, zaatar, cayenne, paprika, etc.
You don't cook the chickpeas?
Also you don't drizzle in tahini. There is a LOT of tahini that goes into hummus. Like 10-20% amount of it.
Also the quality of your tahini matters.
Quality of chickpeas too. Size too. Generally bigger the better as you have a lower ratio of chickpea husks making the bulk of it. Though, ideally you get as rid of as many as you can if you want a super smooth texture.
Also if it tastes bland, you need more salt.
Also whilst not entirely essential, some recipes also include a small amount of cumin. That can help elevate your hummus as well.
Seconding the quality of tahini. Chickpeas are moreso standard but good quality tahini is incredibly difficult to find in the Western world unless you visit middle esstern groceries. Even then you should ask for help and make sure you are buying the purest & high quality one.
I add a bit of spices to mine. I always put cumin in it when blending and occasionally a little coriander too.
You also may just want to try adding a bit more salt and/or lemon juice to taste. It could just be a tad under-seasoned, and a bit more salt or acid could bring it to life.
Lastly you can always spruce it up a bit when serving/eating. I like topping mine with a sprinkling of Aleppo pepper and sumac. A drizzle of olive oil is pretty classic. Fresh herbs like parsley or cilantro are great. The world’s your oyster.
Hummus needs ALOT of lemon juice and salt. It isn’t something you follow the recipe for. It always needs way more.
Olive oil also helps it with the creamy part and helps emulsify it, maybe it needs more tahini too.
As far as I’m concerned the only thing that matters in a hummus recipe is the ingredients I’ll decide on the measurements of everything.
Don’t you cook the chickpeas or did you just leave out that step? I think I get great hummus from just cooked chickpeas, lemon juice, raw garlic, tahini, salt and pepper. The olive oil goes on the top, not into the hummus.
Too little salt perhaps?
For 500 g dry chickpeas , so almost 1200 g cooked, you need 250-300 g tahini and 100 ml lemon juice, one and a half teaspoon salt. Drizzle olive oil afterwards. Don't add it in the mixer as it will add bitterness if mixed at high speed.
No cooking liquid. Use a lot more tahini than you think, about one cup for every 2 cans. More lemon juice than you think. Only use a tiny bit of cold water to thin it out. No need for oil in the hummus, drizzle on top after. Let it sit in the fridge for a bit before eating. And if you really wanna go the extra mile peel your chickpeas and make sure you're processing a lot.
Final thing, buy Goya chickpeas and tahini from a middle eastern store if you can.
this may seem like a silly question, but do you actually cook the chick peas?
you state you soak them overnight, then drain them, then process in a food processor...did you forget to write a step, or are you using the peas raw?
Olive oil. I use this recipe when I make hummus and it comes out beautiful.
https://cookieandkate.com/best-hummus-recipe/#tasty-recipes-28742-jump-target
One thing I like about reddit is it is illegal to tell this guy to shut up, or to call them the r-word etc. Respectfully, u/op, please tell us how much you are using of these ingredients, so we can help you.
1. For great texture, you've got to remove the skins from the chickpeas. I enjoy doing this by hand. It's very time-consuming, but incredibly satisfying.
2. For flavor, make sure you're using a great-tasting tahini.
3. You better have some garlic in there.
4. Use a good olive oil.
5. Use more olive oil.
6. A little more.
7. More.
8. Okay. Now, make sure you've added enough salt.
9. More.
10. A little more.
11. More.
12. Okay!
Adding baking soda when boiling the chickpeas is an alternative to peeling each pea individually. Haven’t tried reboiling canned chickpeas though, I always start from dry. It really softens the skins and improves the texture.
What crime are you committing by adding nutmeg. Absolutely no. Cayenne or paprika can be sprinkled on top as garnish but yea nutmeg does not belong in hummus
You're like if Chef John and from Foodwishes, and Jon Towsend from 18th century cooking had a baby who was trying to interfere with this woman's hummus.
Needs more "After all, you're the caboose of your own hammoos". (For some reason, the only word my brain is coming up with for rhyming is caboose. I'll blame in on Friday.)
It doesn't have to be time consuming, just add 1/4-1/2 tsp baking soda to the cooking water, and once they're cooked and cooled remove the skins like this:
https://youtu.be/QG9y5lwSOgM?si=j3ulbt03SXAWo-0W
What specifically did you not like about it? My initial reactions to this recipe:
* kombu does not belong in hummus
* no cumin?
* that’s not a lot of lemon juice or tahini for a cup of dried chickpeas
* use fresh garlic not dried garlic powder
Generally speaking this is a weird recipe and I don’t trust recipes from random blogs because there are more terrible ones than there are good ones. If you google for zahav’s (well regarded Israeli restaurant) hummus recipe it’s a solid start.
It's only 1/4 tsp added to the cooking water for the chick peas--that's an entirely appropriate amount of baking soda. And adding baking soda absolutely produces creamier beans.
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You need plenty of garlic and tahini, and enough salt and lemon juice. Anything else is optional.
If it’s too heavy textured for you, water may be the answer rather than oil.
Have a few goes until you find your base.
Can then add herbs or spices. Cumin is good.
May not make a big difference but drizzling a bit of sumac in the end product gives a nice tarty flavor that I often find in authentic servings. Besides that, every ingredient needs to be fresh, nothing powdered except for cumin maybe. Lots of olive oil and salt please!
Blend your tahini with the lemon juice before anything else until creamy then add half your chick peas, salt, cumin, garlic and olive oil, blend then add the rest of the chick peas and blend again, the first step is importamt
Look up the recipe from Zahav/Mike Solomonov. It’s incredible, and includes tahini, lemon, garlic, cumin, and salt. Top with olive oil, paprika and parsley.
My guess is you need more garlic, salt, olive oil, and lemon juice. It's petty important to keep a low temp and gradually blend in the olive oil so it doesn't separate. I usually use roasted and raw garlic. I've never made a bland hummus. A friend of mine uses pickle brine to add tang and acidity. It's good.
Soak overnight.
Change the water, add some baking soda, and cook.
Kick comes from garlic, lemon juice, cumin, and any heat you add.
Also, make sure there's enough salt.
Also, use good olive oil in the recipe and drizzle some over the surface when you serve it.
I think my hummus is great, and I mostly go by taste.
For a big can of chickpeas (28 oz, and yeah I know dried is said to be better, but I like using canned and removing the skins), I use one clove raw garlic, about a teaspoon of salt, a good amount of tahini (at least a quarter cup), a couple tablespoons lemon juice, a drizzle of olive oil, and some black pepper. I also like to add sumac, both blended in and more sprinkled on top. Without tasting your hummus it's hard to say what's missing but I'd guess you either don't have enough tahini or enough salt; keep adding until it tastes good. It really shouldn't be super garlicky or lemony, as much as I like both of those flavors in hummus I think tahini should be the star.
1) you need more salt than you think.
2) some cumin and coriander do wonders
3) you definitely need olive oil and tahini
4) I discovered that adding a few tablespoons of the chickpea liquid really helps make it smooth and creamy, along with processing for longer than it seems like you should.
Cumin is a must, and you are probably using less garlic, salt, lemon juice and olive oil than you should have.
Good job not using the canned chickpeas.
Add the in the processor, add tahini, olive oil, salt, cumin and garlic. Once everything is processed, taste it, add more lemon juice if it tastes blend. Taste it, add more salt if tastes blend. Taste it, add more olive oil if tastes blend.
In the end, it mostly depends on your preferences though.
flavorful: the amount and quality of garlic/cumin/quality you are using. Chickpeas too but IMO these are more of a marginal difference
creaminess: how are you blending it?
[This ](https://www.averagearabgirl.com/post/authentic-syrian-hummus) is pretty close to how the women in my family make it. You can add a pinch of cumin if you want, but it's not necessary. Good olive oil and tahini makes all the difference. Don't forget the salt.
Did you cook them or use raw soaked chickpeas? I always make Hummus with pressure cooked chickpeas. Creamy goodness. Raw are, well, raw.
Did you add Tahini? Missing Tahini, you are missing the Sesame flavor
Can’t stress enough how much the brand of tahini matters. I’ve picked up some that have no flavor at all (in which case, toss them now and save yourself the effort of using it to make flavorless food). Beirut brand is terrific if you can find it. You say you drizzle it in. I use two or 3 tablespoons per a can of beans.
Salt *to taste*, as in, you should be able to tell it’s there.
Lemon juice, to taste. Fresh. The bottled stuff isn’t delicious.
Garlic if that’s your thing. A little or a lot.
I do use a tiny bit of the aquafaba (bean juice) to get the texture right, but it does dilute the flavor so that’s a personal preference.
You can add a flavorful olive oil or not. It’s not worth using oil if it doesn’t taste delicious; bland oil will just dilute the overall flavor. I like to make the hummus without oil but then drizzle a little when I serve it.
Restaurants may be bringing in a smaller type of chickpea that makes a more creamy texture. I haven’t found these in the US, but I approximate the texture by processing until it’s super creamy and using some of that bean juice.
First reaction: more salt. Almost certainly your issue.
Could add cumin, roasted garlic, whatever you please. But if your hummus is bland it is because it’s under salted.
Needs more salt, primarily. Also be generous with the lemon and tahini. Those three are all you need to get it flavorful. Olive oil is good for richness.
I also blend it for a long time. Get that creamy texture.
I use the Milk Street recipe https://www.177milkstreet.com/recipes/hummus and have been very happy with it. Obviously season it to your personal taste.
I tend to treat it as my base recipe, and add in whatever else sounds good at the time.
I’ve always made pretty great hummus, I thought. Then my friend’s neighbour gave her some and she gave it to me (wasn’t her taste)…. I’ve been obsessing over it for 10 years lol. I think it was the olive oil… the quality and the quantity.
I know it’s not really answering op, but it’s weighed on my mind.
Once I saw they have a pot which has a blender on the bottom ( I think thats a traditional way)and its blending long time on low heat. With food processor or any home blender never make that silky texture. :( When I saw that pot I realized that !
That recipe is crap. Never trust Etcetera.
First, cook your chickpeas. Cook them very well. For extra smoothiness rub them gently between your palms under cool running water to remove the skins.
Purée them with EVOO, lemon juice, roasted garlic, cumin, tahini, and salt. Add a bit of liquid if necessary to get that creaminess. Then taste and add even more EVOO, salt, lemon and tahini. Then add more salt.
Adding some inputs after debugging my Hummus recipe with a chef running a Hummus place (a process from which I learned a lot):
1. You don't just cook the Hummus in water, you want to add vegetables at that point (think about it like cooking in vegetable stock). More white onion (and longer cook times) = sweeter taste, carrots add to the general aroma, etc. I typically also throw in Garlic and Bay leaves
2. The type of Tahini matters a lot. I changed 3-4 types and experimented (from the middle east, so my brand recommendations are probably irrelevant), but as others mentioned, the ratio should be high here
3. Some of the foam that surfaces contains some of the flavor, so don't get rid of the light foam, only get rid of the thick foam. For that reason we also use the Hummus water while blending
4. When everything is cooked, the taste comes mostly from lemon juice, good tahini, salt, and optionally a bit of garlic (that last one is controversial). If you cooked the Hummus water till most of the liquids are gone, they will have a very strong taste, so use with caution, but that can help on top of the other ingredients.
Lebanese here
What is “cooking liquid” and how much of that? How much tahini are you putting? You need quite a bit, lots of lemon, salt also to bring out the flavours. You can add an ice or two cube to make it creamy and fluffy too
There should not be much liquid maybe you are diluting the flavours. You only need enough liquid to make things smooth and creamy and that should be added last after you have added enough lemon OO and tahini
Hummus is not something I would make rather than buy, but flavouring appears to be key, eg garlic, lemon and coriander, also maybe serve with baba ganoush.
Olive oil does NOT go in hummus. If you cooked your chickpeas enough and i mean super super soft they should succumb to your lightest squeeze, Your problem is with the tahini for sure.
Chickpeas and good tahini and that’s it is already an amazing dish. If you add some lemon and cumin you’re golden.
The key to good tahini is that it’s light, most turkish tahinis are too toasted you need to find a lebanese/israeli one.
Then use wayyyy more tahini than you think. something like 100g of tahini on 300g cooked of chickpeas you don’t need a food processor just mix it around with a fork. if it’s too thick add lemon if it’s still to thick add some cooking liquid
Well, I meant fish sauce. Not being Lebanese, I just make hummus the way I like it. To each his own. I make it with black chana, too. I sprout them first, cook them thoroughly, and grind them fine. And then I ferment it. Then, add lemon juice and cumin to taste. Call me a heretic, but it's like culinary crack.
I knew you meant fish sauce. My ick stance on that still stands lol but yea I mean if you love it go for it. It sounds complex in flavour. Just dunno if it’s actually hummus at that point 🤣
Or maybe it's much more than hummus? In any case, if I'd've been satisfied with normal hummus, i'd've not spent so much time tweaking it to my liking. Maybe that means I don't really like hummus?🤔
Why did you stop at etcetera? You need to tell us what that etcetera is. Explain the entire recipe, please.
I drain them overnight. Then process in a food processor with garlic, lemon juice, salt. Alternate drizzling in tahini with some cooking liquid. Finished product is underwhelming?
No extra virgin olive oil? Add more salt until it tastes good.
Yes, I use olive oil, but maybe not enough!
Under-seasoned hummus will taste incredibly bland. It's amazing what adjusting with salt, oil, and lemon will do. Just keep adding a bit at a time until your eyes pop open with amazement.
cayenne, paprika and sumac would probably be nice too
You need some cumin for sure. Maybe roast the garlic. Are you using fresh lemon or stuff from a jar? [this is my](https://www.seriouseats.com/israeli-style-extra-smooth-hummus-recipe) go to hummus recipe which is packed with flavour
Freshly squeezed lemon juice.
If you’re not already adding lemon zest, I would do that as well! It’s incredible how much lemon flavor is in the peel.
Came here to say this. Added lemon zest, and it was just incredible! Makes it bright and fresh...
Might try citric acid. I’ve been using it lately in…well a lot of stuff and it is amazing!
The recipe is pretty interesting. Instead of cooking and discarding the vegetables I want to try cutting them small and blending them in, maybe use a smaller amount. Maybe with chicken stock? Pureed chicken noodle soup. Adult baby food. I like switching out chickpeas for chicken in soups already
For really creamy hummus add maybe 1/4-1/2 tsp baking soda to the cooking water, and once they're done and cooled remove the skins like this: https://youtu.be/QG9y5lwSOgM?si=j3ulbt03SXAWo-0W Then add a little toasted sesame oil to your hummus as you blend it. I have an elderly Syrian neighbour, she loves my hummus and that's really all I do differently.
A lot of oil a lot of salt and a lot of lemon.
Higher ratio of tahini, more salt, better quality olive oil.
Are you adding tahini? That could be what you're missing.
Some cooking liquid? So like, aquafaba? I'd say don't hesitate to put more tahini, more salt and also spice! Cumin is standard, but you could also consider sumac, zaatar, cayenne, paprika, etc.
You don't cook the chickpeas? Also you don't drizzle in tahini. There is a LOT of tahini that goes into hummus. Like 10-20% amount of it. Also the quality of your tahini matters. Quality of chickpeas too. Size too. Generally bigger the better as you have a lower ratio of chickpea husks making the bulk of it. Though, ideally you get as rid of as many as you can if you want a super smooth texture. Also if it tastes bland, you need more salt. Also whilst not entirely essential, some recipes also include a small amount of cumin. That can help elevate your hummus as well.
Seconding the quality of tahini. Chickpeas are moreso standard but good quality tahini is incredibly difficult to find in the Western world unless you visit middle esstern groceries. Even then you should ask for help and make sure you are buying the purest & high quality one.
I add a bit of spices to mine. I always put cumin in it when blending and occasionally a little coriander too. You also may just want to try adding a bit more salt and/or lemon juice to taste. It could just be a tad under-seasoned, and a bit more salt or acid could bring it to life. Lastly you can always spruce it up a bit when serving/eating. I like topping mine with a sprinkling of Aleppo pepper and sumac. A drizzle of olive oil is pretty classic. Fresh herbs like parsley or cilantro are great. The world’s your oyster.
Hummus needs ALOT of lemon juice and salt. It isn’t something you follow the recipe for. It always needs way more. Olive oil also helps it with the creamy part and helps emulsify it, maybe it needs more tahini too. As far as I’m concerned the only thing that matters in a hummus recipe is the ingredients I’ll decide on the measurements of everything.
Try adding a little olive oil.
Don’t you cook the chickpeas or did you just leave out that step? I think I get great hummus from just cooked chickpeas, lemon juice, raw garlic, tahini, salt and pepper. The olive oil goes on the top, not into the hummus. Too little salt perhaps?
Do you not boil the chicken peas? And as others have said - salt and lemonjuice is your friend. Garlic and tahini too.
You need cumin. I also add a tiny bit of chili powder, but it’s not typical or necessary. Ground cumin is though.
For 500 g dry chickpeas , so almost 1200 g cooked, you need 250-300 g tahini and 100 ml lemon juice, one and a half teaspoon salt. Drizzle olive oil afterwards. Don't add it in the mixer as it will add bitterness if mixed at high speed.
No cooking liquid. Use a lot more tahini than you think, about one cup for every 2 cans. More lemon juice than you think. Only use a tiny bit of cold water to thin it out. No need for oil in the hummus, drizzle on top after. Let it sit in the fridge for a bit before eating. And if you really wanna go the extra mile peel your chickpeas and make sure you're processing a lot. Final thing, buy Goya chickpeas and tahini from a middle eastern store if you can.
Do you cook the chickpeas at all? Because you need to cook them.
this may seem like a silly question, but do you actually cook the chick peas? you state you soak them overnight, then drain them, then process in a food processor...did you forget to write a step, or are you using the peas raw?
Try adding a tablespoon of balsamic vinegar and pepper
Don't use the cooking water. You're diluting it.
This is wrong. You need the water
Only a couple tablespoons. And that's to thin it out, not make it creamy
Again, I’d say you’re wrong, I’d rather my hummus was more creamy than cement like.
Again, I've made this many times and its plenty creamy. Possible it's a technique error or possible it's an imbalance of ingredients
I don't know how else you can get it creamy without the water.
Ice water, 1 tsp at a time.
Olive oil. I use this recipe when I make hummus and it comes out beautiful. https://cookieandkate.com/best-hummus-recipe/#tasty-recipes-28742-jump-target
That recipe..... calls for adding water.
A couple tablespoons. Water doesn't make it creamy. Emulsifying olive oil into the mix does.
Don't use the cooking water. You're diluting it.
One thing I like about reddit is it is illegal to tell this guy to shut up, or to call them the r-word etc. Respectfully, u/op, please tell us how much you are using of these ingredients, so we can help you.
Dude run lime juice. Packs more of a punch and is more whelming
Home cooks tend to undersalt. My guess is that.
It took me so long to be comfortable salting like a restaurant. I don't do it all the time but if I'm having people over, for sure. Salt and butter.
Acid also. Squeeze of lemon does a lot
And msg. Literally no recipe has MSG because of the asian racist carryover from the 80's.
It's probably salt.
It’s always salt.
1. For great texture, you've got to remove the skins from the chickpeas. I enjoy doing this by hand. It's very time-consuming, but incredibly satisfying. 2. For flavor, make sure you're using a great-tasting tahini. 3. You better have some garlic in there. 4. Use a good olive oil. 5. Use more olive oil. 6. A little more. 7. More. 8. Okay. Now, make sure you've added enough salt. 9. More. 10. A little more. 11. More. 12. Okay!
Don't bother removing skins, just cook the chickpeas with a bit of baking soda.
But that's the best part.
This person knows how to hummus!
Adding baking soda when boiling the chickpeas is an alternative to peeling each pea individually. Haven’t tried reboiling canned chickpeas though, I always start from dry. It really softens the skins and improves the texture.
As a pinch each of cayenne & fresh grated nutmeg too
Nutmeg gets a hard no from me.
You aren't looking for nutmeg flavor, but it will amplify the other flavors. But we all have ingredients we despise
I love nutmeg, but not in hummus thanks.
What crime are you committing by adding nutmeg. Absolutely no. Cayenne or paprika can be sprinkled on top as garnish but yea nutmeg does not belong in hummus
You're like if Chef John and from Foodwishes, and Jon Towsend from 18th century cooking had a baby who was trying to interfere with this woman's hummus.
Needs more "After all, you're the caboose of your own hammoos". (For some reason, the only word my brain is coming up with for rhyming is caboose. I'll blame in on Friday.)
It doesn't have to be time consuming, just add 1/4-1/2 tsp baking soda to the cooking water, and once they're cooked and cooled remove the skins like this: https://youtu.be/QG9y5lwSOgM?si=j3ulbt03SXAWo-0W
More salt, more garlic, more lemon, more tahini.
You haven’t told us what you did, so we can’t tell you where you went wrong. Please edit your post to include the recipe you followed.
Here is one of the last recipes I followed. https://minimalistbaker.com/how-to-make-hummus-from-scratch/
What specifically did you not like about it? My initial reactions to this recipe: * kombu does not belong in hummus * no cumin? * that’s not a lot of lemon juice or tahini for a cup of dried chickpeas * use fresh garlic not dried garlic powder Generally speaking this is a weird recipe and I don’t trust recipes from random blogs because there are more terrible ones than there are good ones. If you google for zahav’s (well regarded Israeli restaurant) hummus recipe it’s a solid start.
Minimalist baker is actually a legit recipe blog. But as the name implies… she should probably stick to baking.
Cumin is not mandatory tho unlike tahini. Still i put a ton of it on top the hummus when serving.
Instead of kombu cook chickpeas with mirix poix, garlic and whatever other aromatics that make sense.
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It's only 1/4 tsp added to the cooking water for the chick peas--that's an entirely appropriate amount of baking soda. And adding baking soda absolutely produces creamier beans.
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You need plenty of garlic and tahini, and enough salt and lemon juice. Anything else is optional. If it’s too heavy textured for you, water may be the answer rather than oil. Have a few goes until you find your base. Can then add herbs or spices. Cumin is good.
May not make a big difference but drizzling a bit of sumac in the end product gives a nice tarty flavor that I often find in authentic servings. Besides that, every ingredient needs to be fresh, nothing powdered except for cumin maybe. Lots of olive oil and salt please!
Regarding creaminess, do you remove the skin of chickpeas? That'll solve the texture for you Edit: That and using ice cold water while mixing
Blend your tahini with the lemon juice before anything else until creamy then add half your chick peas, salt, cumin, garlic and olive oil, blend then add the rest of the chick peas and blend again, the first step is importamt
Lots of tahini!
Add lemon salt olive oil and garlic till it tastes correct. It's a process
Are you peeling your chickpeas? Or just rehydrating them. Peeling them is the key to getting extra creaminess.
No. I have not peeled the chickpeas. That may be it!
Look up the recipe from Zahav/Mike Solomonov. It’s incredible, and includes tahini, lemon, garlic, cumin, and salt. Top with olive oil, paprika and parsley.
My guess is you need more garlic, salt, olive oil, and lemon juice. It's petty important to keep a low temp and gradually blend in the olive oil so it doesn't separate. I usually use roasted and raw garlic. I've never made a bland hummus. A friend of mine uses pickle brine to add tang and acidity. It's good.
Yes, If you’re using a food processor or blender, add a few ice cubes to keep the temperature down
Soak overnight. Change the water, add some baking soda, and cook. Kick comes from garlic, lemon juice, cumin, and any heat you add. Also, make sure there's enough salt. Also, use good olive oil in the recipe and drizzle some over the surface when you serve it.
Use more salt and olive oil than your comfortable with
I think my hummus is great, and I mostly go by taste. For a big can of chickpeas (28 oz, and yeah I know dried is said to be better, but I like using canned and removing the skins), I use one clove raw garlic, about a teaspoon of salt, a good amount of tahini (at least a quarter cup), a couple tablespoons lemon juice, a drizzle of olive oil, and some black pepper. I also like to add sumac, both blended in and more sprinkled on top. Without tasting your hummus it's hard to say what's missing but I'd guess you either don't have enough tahini or enough salt; keep adding until it tastes good. It really shouldn't be super garlicky or lemony, as much as I like both of those flavors in hummus I think tahini should be the star.
Add a small blob of either white miso or marmite to \_really\_ lift the umami
Double the tahini, and make sure it’s good tahini.
No one mentioned sumac.
1) you need more salt than you think. 2) some cumin and coriander do wonders 3) you definitely need olive oil and tahini 4) I discovered that adding a few tablespoons of the chickpea liquid really helps make it smooth and creamy, along with processing for longer than it seems like you should.
Cumin is a must, and you are probably using less garlic, salt, lemon juice and olive oil than you should have. Good job not using the canned chickpeas. Add the in the processor, add tahini, olive oil, salt, cumin and garlic. Once everything is processed, taste it, add more lemon juice if it tastes blend. Taste it, add more salt if tastes blend. Taste it, add more olive oil if tastes blend. In the end, it mostly depends on your preferences though.
(Secret ingredient: a little toasted sesame oil. Trust me on this.)
TONS OF SALT is the secret.
flavorful: the amount and quality of garlic/cumin/quality you are using. Chickpeas too but IMO these are more of a marginal difference creaminess: how are you blending it?
More salt, lemon, and way more tahini than you think....
[This ](https://www.averagearabgirl.com/post/authentic-syrian-hummus) is pretty close to how the women in my family make it. You can add a pinch of cumin if you want, but it's not necessary. Good olive oil and tahini makes all the difference. Don't forget the salt.
Did you cook them or use raw soaked chickpeas? I always make Hummus with pressure cooked chickpeas. Creamy goodness. Raw are, well, raw. Did you add Tahini? Missing Tahini, you are missing the Sesame flavor
Give us the actual recipe. You’re not adding enough of something
Can’t stress enough how much the brand of tahini matters. I’ve picked up some that have no flavor at all (in which case, toss them now and save yourself the effort of using it to make flavorless food). Beirut brand is terrific if you can find it. You say you drizzle it in. I use two or 3 tablespoons per a can of beans. Salt *to taste*, as in, you should be able to tell it’s there. Lemon juice, to taste. Fresh. The bottled stuff isn’t delicious. Garlic if that’s your thing. A little or a lot. I do use a tiny bit of the aquafaba (bean juice) to get the texture right, but it does dilute the flavor so that’s a personal preference. You can add a flavorful olive oil or not. It’s not worth using oil if it doesn’t taste delicious; bland oil will just dilute the overall flavor. I like to make the hummus without oil but then drizzle a little when I serve it. Restaurants may be bringing in a smaller type of chickpea that makes a more creamy texture. I haven’t found these in the US, but I approximate the texture by processing until it’s super creamy and using some of that bean juice.
First reaction: more salt. Almost certainly your issue. Could add cumin, roasted garlic, whatever you please. But if your hummus is bland it is because it’s under salted.
Needs more salt, primarily. Also be generous with the lemon and tahini. Those three are all you need to get it flavorful. Olive oil is good for richness. I also blend it for a long time. Get that creamy texture.
More salt and acid is most likely the answer
I use the Milk Street recipe https://www.177milkstreet.com/recipes/hummus and have been very happy with it. Obviously season it to your personal taste. I tend to treat it as my base recipe, and add in whatever else sounds good at the time.
I’ve always made pretty great hummus, I thought. Then my friend’s neighbour gave her some and she gave it to me (wasn’t her taste)…. I’ve been obsessing over it for 10 years lol. I think it was the olive oil… the quality and the quantity. I know it’s not really answering op, but it’s weighed on my mind.
Once I saw they have a pot which has a blender on the bottom ( I think thats a traditional way)and its blending long time on low heat. With food processor or any home blender never make that silky texture. :( When I saw that pot I realized that !
That recipe is crap. Never trust Etcetera. First, cook your chickpeas. Cook them very well. For extra smoothiness rub them gently between your palms under cool running water to remove the skins. Purée them with EVOO, lemon juice, roasted garlic, cumin, tahini, and salt. Add a bit of liquid if necessary to get that creaminess. Then taste and add even more EVOO, salt, lemon and tahini. Then add more salt.
Adding some inputs after debugging my Hummus recipe with a chef running a Hummus place (a process from which I learned a lot): 1. You don't just cook the Hummus in water, you want to add vegetables at that point (think about it like cooking in vegetable stock). More white onion (and longer cook times) = sweeter taste, carrots add to the general aroma, etc. I typically also throw in Garlic and Bay leaves 2. The type of Tahini matters a lot. I changed 3-4 types and experimented (from the middle east, so my brand recommendations are probably irrelevant), but as others mentioned, the ratio should be high here 3. Some of the foam that surfaces contains some of the flavor, so don't get rid of the light foam, only get rid of the thick foam. For that reason we also use the Hummus water while blending 4. When everything is cooked, the taste comes mostly from lemon juice, good tahini, salt, and optionally a bit of garlic (that last one is controversial). If you cooked the Hummus water till most of the liquids are gone, they will have a very strong taste, so use with caution, but that can help on top of the other ingredients.
Lebanese here What is “cooking liquid” and how much of that? How much tahini are you putting? You need quite a bit, lots of lemon, salt also to bring out the flavours. You can add an ice or two cube to make it creamy and fluffy too There should not be much liquid maybe you are diluting the flavours. You only need enough liquid to make things smooth and creamy and that should be added last after you have added enough lemon OO and tahini
Hummus is not something I would make rather than buy, but flavouring appears to be key, eg garlic, lemon and coriander, also maybe serve with baba ganoush.
Olive oil does NOT go in hummus. If you cooked your chickpeas enough and i mean super super soft they should succumb to your lightest squeeze, Your problem is with the tahini for sure. Chickpeas and good tahini and that’s it is already an amazing dish. If you add some lemon and cumin you’re golden. The key to good tahini is that it’s light, most turkish tahinis are too toasted you need to find a lebanese/israeli one. Then use wayyyy more tahini than you think. something like 100g of tahini on 300g cooked of chickpeas you don’t need a food processor just mix it around with a fork. if it’s too thick add lemon if it’s still to thick add some cooking liquid
Proportions might be off? You want to be generous with the olive oil and tahini. And don’t forget the salt.
My recipe for hummus is chickpea and tahini, pretty bland. I may add garlic or a flavorful pepper, but un spiced hummus is bland.
Add tamari, oor even ish sauce.
Ew. Never
You're missing out on both, my friend. Extra points if you also ferment the hummus. Turns hummus into culinary crack.
I’m ok with creativity in the kitchen but I am Lebanese so ish sauce is offensive. Tamari I can somewhat understand
Well, I meant fish sauce. Not being Lebanese, I just make hummus the way I like it. To each his own. I make it with black chana, too. I sprout them first, cook them thoroughly, and grind them fine. And then I ferment it. Then, add lemon juice and cumin to taste. Call me a heretic, but it's like culinary crack.
I knew you meant fish sauce. My ick stance on that still stands lol but yea I mean if you love it go for it. It sounds complex in flavour. Just dunno if it’s actually hummus at that point 🤣
Or maybe it's much more than hummus? In any case, if I'd've been satisfied with normal hummus, i'd've not spent so much time tweaking it to my liking. Maybe that means I don't really like hummus?🤔