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Discussion Starter · #1 ·
When I eat at Middle Eastern restaurants, the hummus always has such a creamy, impeccably smooth texture. But at other kinds of restaurants and when I make it at home, the texture is more grainy and lumpy, no matter how smoothly I blend it. It's <i>edible</i> and it taste good, it's just not as divine as the smooooth hummus at the Middle Eastern places.<br><br><br><br>
Anyone have any ideas as to why this might be? I suspect it might have something to do with removing the skins of the chickpeas, but that is just speculation. I have no idea.
 

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cook your beans longer.
 

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that texture is achieved by cooking the soaked dry chickpeas until very very soft, or if using canned, removing the thin peels (takes time but the texture will be perfect.) i guess you could also cook the canned chickpeas to be very soft, but i've never tried that. processing it longer and adding some olive oil to the hummus itself will also help.
 

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Discussion Starter · #5 ·
Hmmm, so if I just cook canned beans maybe that'll do it? I'm afraid dried beans and I are not friends. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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don't put the tahini in until the chickpeas and garlic are smooth.
 

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I've noticed the same thing. I have the feeling that the Middle Eastern restaurants also use more olive oil in their hummus.
 

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I know that this is an old thread, but I just made some hummus, and I took thephnee's advice and peeled all the little peels off of canned chickpeas. Yes, time consuming, but WOW! I don't think I've ever had smoother hummus ANYWHERE. It DID take more liquid, though, I just used the liquid from the can. Recommend this tip!
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>nookle</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
...and peeled all the little peels off of canned chickpeas...</div>
</div>
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kudos to you...I don't think I'm up to this!<br><br><br><br>
B
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>brain_bliss</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
kudos to you...I don't think I'm up to this!<br><br><br><br>
B</div>
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I cook large batches of chickpeas at a time and peel EVERY single skin off of EVERY single bean. I stand at the kitchen sink for at least an hour <img alt="" class="inlineimg" src="/images/smilies/dizzy2.gif" style="border:0px solid;" title=":dizzy:">
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>nookle</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I know that this is an old thread, but I just made some hummus, and I took thephnee's advice and peeled all the little peels off of canned chickpeas. Yes, time consuming, but WOW! I don't think I've ever had smoother hummus ANYWHERE. It DID take more liquid, though, I just used the liquid from the can. Recommend this tip!</div>
</div>
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Really? I tried it too and the only difference I noticed was my fingers were cramped and sore. Huh.
 

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I pressurecook the beans for 75 minutes, then puree them in a cuisineart. Works great every time.<br><br><br><br>
Good equipment and not-too-old garbanzos are key
 

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Adding more (MORE) olive oil makes hummus heavenly creamy. And let it process for a loooooong time.
 

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This is true, however, in general, it's LESS oil I need, not more. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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Try adding some more oil and some lemon juice. The lemon helps make it creamy and very tasty too! You may also want to try and look up several different recipies and see what other ingrediants they may add.
 

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Try adding some more oil and some lemon juice. The lemon helps make it creamy and very tasty too! You may also want to try and look up several different recipies and see what other ingredients they may add.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>nookle</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
This is true, however, in general, it's LESS oil I need, not more. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"></div>
</div>
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I hear you. But creamy hummus is truly essential to a quality life.
 

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I don't put any oil in my hummus and it still turns out YUMMY <img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:"><img alt="" class="inlineimg" src="/images/smilies/hungry.gif" style="border:0px solid;" title=":hungry:">
 
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