08/28
What Goes Into A Next Level Hummus
Hummus is a classic Mediterranean dip that has grown into a worldwide sensation. By now, everyone has probably dipped a carrot or piece of bread into a rich, flavorful hummus at some point in their lives.
If you’ve tried a lot of different hummus, you probably also know that not all of them are created equal. Nearly everyone who makes it has their own recipe, and some of them are just plain better than others.
In this article, we’d like to share a few secrets that go into making a next level hummus.
Peel the Chickpeas
Hummus is at its core mashed up chickpeas, seasoning, and an oil of some kind. How you prepare the chickpeas however, can make a difference in its flavor. Just peeling the outer shell of the chickpea can make a big difference.
Although it may seem tedious to peel the skin off of hundreds of tiny beans, it doesn’t have to be that hard. Take your soaked chickpeas and place them between two tea towels.
Rub vigorously (without crushing them) for a few minutes. When you open up the towels again, most of the skins will be off the chickpeas. All you have to do after this is pick them off and discard them.
The result is a creamier hummus, with no graininess or odd texture. It’s definitely worth the extra time to take this step.
Blend it Longer
How do you get a smooth hummus? Blend it for longer. You might think it’s ready because it appears smooth, but you’ll want to let it blend a good long time for ultimate creaminess. Walk away if you have to. Go do some household chores.
Letting the hummus blend a long time is one of the best ways to insure it is ultra smooth and creamy.
Avoid Canned Chickpeas
You might think it easier to make your own hummus with canned chickpeas, but you might not get the same flavor. Instead, start with dried chickpeas and let them soak. After they have had time to soak, simmer them in hot water until tender.
While canned chickpeas will never have the same flavor, you can get close by simmering them for a short while before preparing your hummus.
Don’t Skimp on the Tahini
A big part of the flavor hummus has is the Tahini, a sesame seed paste rich in flavor. Some people even skip adding olive oil to their hummus and just rely on the oils from the Tahini paste to carry the hummus through.
You may want to experiment with trying some homemade hummus with double tahini instead of olive oil, or if your preference leans towards olive oil before taking this step.
Restaurant quality hummus takes a lot of work to perfect. The next time you dip a carrot into a next level hummus, take a moment to appreciate the skill it took to get a hummus to that level of quality. A good hummus is hard to get right, and nailing it is something to be proud of.