How to Make Ultracreamy Hummus
Test cook Becky Hays whips up Ultracreamy Hummus.
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I am blown away by this recipe (with explanations). I have been making hummus wrong for all theses years. I have used this as my base recipes (from which I build to my own tastes). Thank you.
When did she add the lemon juice?
The original humus was not supposed to be creamy at all. It should have to have a little structure, a little grains in it.
Do we NEED the tahini??
No salt?
That where you went initially WRONG . Canned chick peas No way
I find it so cheeky how we, Europeans, Americans and Westerners in general are suddenly becoming the experts on showing people how to make hummus, or sushi, couscous or chicken masala when we don’t even bother to learn the how and why ( techniques) from those fabulous and top world foods. We pretend to be suddenly the experts in making a dish like hummus without bothering to acknowledge the superiority of these dishes and the countries that make them, be it Lebanon, Syria or Palestine . Some Americans lack the cultural intelligence to be grateful to the cultures and countries that brought us these awesome dishes from Western or Eastern Asia where they make the world’s best food. They beat the silly and boring French and Italian cuisines ( which by the way didn’t invent pizza and pasta or pesto.. we ought to look into who brought pasta, pizza, pesto and the art of making ice cream and sorbet to Italy, through Sicily… yes, I hope everyone guessed it! The Arabs. Just like they did in Spain, Portugal and Malta.. but w’re so ignorant and self-centered. Greetings from a Norwegian who is touring the world as we speak.
How many dishes need to be washed to make a simple hummus?? Lol
Should hummus really be that loose?😊
… Looks very nice… Probably taste great… But a very thin consistency… God bless America …🇺🇸
PS…" Phone "… Below makes a very good point about leaving the water out … Thanks Phone
You stated what should be obvious…😱
I like hummus! Thanks.
Excellent video presentation. Very straightforward, easy & fast with just enough good info. I do not add water to my recipe but instead save some of the fluid from the can to drip in. I like it silky smooth but not watery. Great hint on boiling the chickpeas & removing the skin! It makes for a very silky texture!
Great explanation
Hey there, white lady with Karen haircut – this is not how hummus so supposed to be.
This thing you made is too thin. Hummus is supposed to be thick that it holds it shape. The trick is to make hummus this smooth but keep it thick at the same time. Putting too much liquid (lemon juice and water) would definitely make it ultrasmooth but also ultra thin.
And you put in too much lemon, I bet it takes really sour.
Traditional, hummus is supposed to have prominent chick pea, garlic and tahini flavor with additional flavors giving a subtle background taste – such as lemon, black pepper, sumack etc.
You should probably make chilli or something and let people who invented hummus give out these recipes.
If anyone reads this, try the technique by Middle Eats on YouTube. I did and it was incredibly smooth and creamy
It's nice, but it's too runny.
Excellent video. Thank you for sharing 😋😍
Many of the vegan/vegetarian recipes contributed on ATK seem to be developed by you I've been vegetarian since 1972. I actually modified my vegan chili recipe to yours that has bulgur in it, and it was delicious. And in all these years, it had never occurred to me that putting raw garlic in lemon juice first would take care of the garlic's bite in hummus. Good tip. I wish I could,send you my vegetarian posole recipe, people love it… but there's probably some kind of company rules saying cieeers can't contribute. What a shame. With all the vegan recipes you contribute, I've got to wonder if you're vegan or vegetarian yourself, or used to be. Can't help but be curious. 🙂
I wood eat that just the way was presented: it looks gorgeous , the food and the chef. Thank you
Anyone knows how many Chickpeas are those in grams?
Wait, people want to remove the allicin and that bite from garlic?! I used to just pop a whole clove in my mouth because I enjoyed that tingle and burn so much. Going to skip that step, but the baking soda part is pretty crucial if you want smooth hummus! Cortas brand tahini is delicious, if you find that option is available.
This is by far one of the worst hummas videos I have seen I never saw her add the garlic or the lemon , 1st video I have seen with water, She could have substituted to water with many different things, Such as Apple juice, Some sort of a tea, Something with real flavor,on top of that every chef in the world will tell you that hummus must sit at least 2 to 3 hours In the refrigerator, it will taste better, Giving a chance for all the flavors to come together and let it marry. Then she put regular chickpeas on top of it I don't think so, Her side dish was all right, She has to go back to the drawing board.
Try something different. I only used a food mill with soaked/cooked beans, mill three times med screen. Lemon zest & juice (3), salt, Aleppo pepper and blk pepper were only spices. Olive oil and sesame oil were used in process with dry beans boiled with cinnamon stick. Mixture will thicken when stored, add more juice and water. Exceptionally smooth and creamy & WOW.
How many times do we rinse and throw away the water? Wondering if there's any nutrition left? A bit too much obsession with nice, silky hummus?
This is next level hummus it’s perfect and creamy.
Why would I pay for your website content, when the exact same content is here? LOL
Made it and while it was okay it lacked the flavor I have come to enjoy in the go to hummus recipe I use.
• 2 oz. Tahini
• Juice of 1 Lemon
• 2 cloves garlic (minced)
• 2 Tbs. Olive oil
• 1⁄2 tsp. ground cumin
• 1⁄2 tsp. kosher salt
• 1 16oz. can chickpeas drained and rinsed
• 1⁄4 to 1 tsp. crushed red pepper (optional)
• 1 strip of finely chopped bacon (optional & ironic)
• 1 to 3 Tbs. ice cold water
• Bit of parsley
• Dash of Paprika
Into a food processor add the two ounces of tahini and the strained juice from the lemon. Mix for one minute and then scrape the bowl. Add garlic and mix for 30 seconds then scrape the bowl. Add olive oil, cumin and salt. If you want it spicy add the red pepper in 1⁄4 tsp. increments. Add bacon if desired. Mix for one minute then scrape the bowl. Add 1⁄2 of the chickpeas mix for one minute then scrape the bowl. Add remaining chickpeas and mix for one minute. While mixing add water 1 Tbs. at a time until the desired smoothness is achieved. Scrape into serving dish, drizzle with olive oil & garnish with parsley and paprika.
I slice dill pickles thinly, drizzle olive oil and sprinkle paprika! Looks beautiful
I don’t like my hummus overly creamy
1. It is right technology to crash cheackpeas BEFORE adding the tahini.
2. I think, modern electric machines can crash cheackpeas with the skins. It's too annoying and don't necessarily to rid of the skins.
3. Layers of onion can be used too for eating of hummus.
Made your Hummus seamed bland, like it needs salt, the not so subtle garlic was a bit to much, great with pita and cucumbers, but not so great with carrots.
I found this pretty bland. I’m not sure if I made a mistake somewhere, but mine did not have much flavor. I added some chili crunch to make it better. Maybe more cumin next time or keep the garlic in?
Thanks, was a delight
Great tips. Please PLEASE please do NOT toss compostables down the drain! Oy! It burdens the wasteWATER system. Please compost, on site if possible, or use your green bin. If your city does not yet collect Green waste, demand it. The planet is dying. Compost builds soil, critical to us all. Thank you.
Definitely going to try this. I lived in Haifa years ago. Our cook used to smash chickpeas by hand- there was no machines. Oh the culinary treasures of the Middle East
Excellent instructions for one of my favorite foods. Well done and thanks!
this is a brilliant recipe with great explanations. I like making a mayo with the bean juice (aqua fava), lemon juice, garlic sunflower oil (no flavor – better than olive oil, which tastes bad in mayo) and tahini, and then add that to the hummus at the end to make it even creamier. your trick with the lemon and garlic is amazing. your trick to recook the chickpeas is amazing too. I usually only get the skins off when I cook my own chickpeas. now I'll do it your way. I soak it in the garlic in the lemon juice already but I never strain it out at the end. even better. thanks!
Canned is shameful.
Your hummus will be smoother than mine. However, I like the extra fiber the skins provide. (Yes, that could be rationalization. But it’s also true. sigh) I get rid of chunks by running the bean mix longer in my Ninja food processor. That machine could smooth out rocks, I think! I add plain yogurt to get texture, flavor, and nutrients.
Hummus – like beef stew or chili – has many recipes, yet remains remarkably similar anyway. They all seem pretty darned good. 😏
Courtesy of Half Vast Flying
I added pickled beet juice instead of water. The best hummus I have ever had. YUM
i live in michigan. you can get legit hummus in gas stations here.
How to add more time and effort into your cooking and make it seem factory made – WHY?!
Not a true traditional Lebanese recipe. But the western world like to adapt things and take out the authenticity from a good dish.
Great presentation of this recipe, pronunciation of hummus, not so much.
People who know, use ice instead of water. Processing causes heat and ice mitigates that.
This is Hummus Sauce. (Use Dried chick peas and a pressure cooker, its way cheaper if you make this all the time)
I read somewhere recently that using onion "petals" (radially cut onions into 6ths, 8ths, or 10ths depending on the size of your onion) is a very traditional way to eat hummus… and this is helpful if you are watching your carb intake.
I think the onions were white onions, but I could be wrong.
I have a question. I have a nephew with the chickpea allergy but who loves hummus. The substitute recipes have been thick and pasty in texture. Is there a good substitute around for chickpeas that can produce the same sort of texture and delicate flavor? Maybe a super firm tofu or something?
Yum! Thanks so much!