Essentials: Hummus
Cooks Illustrated magazine has an article / recipe this month addressing the texture issue. I haven't tried it yet but you might want to check it out.
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Essentials: Hummus
Not sure how wide their distribution is, but i live in the Detroit area (kind of a mecca for hummus in the US) and a local company called Garden Fresh has recently started making Hummus and it's awesome. I've only tried the regular flavor so far, but it tastes fresh, clean, just the right amount of acid and smooth as silk. Costco carries it around here, as well as some of the popular supermarkets. Full disclosure-they're a local company, but the only connection I have to them is that I eat their stuff.
Responses to Comments by Cuttr
Essentials: Hummus
I don't have a food processor, so I've been using my potato masher instead. While it isn't buttery smooth, it still beats store-bought any day. I haven't been adding cumin yet, but I will now! Also, I must be weird in that two cloves of raw garlic (for hummus and baba ghannouj) is just too much for me. I've found a nice balance using one small raw clove of garlic (pulverized to a nice consistency with a zester/fine grater) and 4 cloves-1 bulb of roasted garlic (I
I too grew up without hummus (and many other delicious foods, bless my meat&potatoes mother's heart), but thankfully, I've overcome my much-deprived childhood :P
Essentials: Hummus
I make a very basic humus for my one year old - chickpeas, olive oil, lemon juice and garlic. He loves it.
Essentials: Hummus
@akk328: try peanut butter. I've never done it that way, and it'll certainly taste a bit different. But I've seen it mentioned as a substitute for tahini.
Essentials: Hummus
@akk328, I have not tried it without tahini, but I have read recipes that use only olive oil, no tahini. I think it's worth a shot.
Essentials: Hummus
ya cumin really is a must. If you're travelling in the M.East you'll never taste a hummus without some cumin, and sprinkled on top too. Then depending on the occasions and who you're making your hummus for, you can create fancier variations by topping off finished hummus with chickpeas or almonds, pinenuts, etc.
Also, our family has a very long lived tradition of adding yoghurt too. I can guarantee that it produces the creamiest texture ever and IMO really does something wonderful to the overall taste of hummus. If ever, I posted a recipe to it here: http://swirlandscramble.blogspot.com/2008/02/little-bit-of-this-and-little-bit-of.html
Essentials: Hummus
This may be sacrilege...but can you use something besides tahini, or leave it out? I have a can of chickpeas and I keep thinking I should make bean salad but I don't like bean salad, so I can't bring myself to do it. Would rather make hummus but can't get tahini...
Essentials: Hummus
If i find chickpeas here, I'll have to try this...I miss hummus so much. Especially Sabra! mmmmm
Essentials: Hummus
I use a blender, and though you need to do intervals of stirring with a rubber spatula and it's a pain to get it all out of there, it's pretty smooth any creamy. I've actually never tried using a food processor.
Essentials: Hummus
Cooks Illustrated magazine has an article / recipe this month addressing the texture issue. I haven't tried it yet but you might want to check it out.
Essentials: Hummus
I hear the blender is the way to go if you want super smooth, creamy hummus. It's a little trickier than the food processor, though.
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