Extra Smooth and Creamy Hummus Recipe - Plantiful Bakery (2024)

FAQs

Why is Israeli hummus so smooth? ›

This is because traditional Israeli recipes use tahini, which is a sesame paste that gives the hummus an extra-smooth consistency. The tahini also adds a nutty flavour to the dish and helps to balance out the other flavours such as lemon juice, garlic and cumin.

You might need more tahini, garlic, lemon and/or salt and very likely more chickpea water. Add a bit of each as you need, the recipe explains. "Blitz the hummus until very smooth, a few minutes at least. Don't worry about the hummus being too loose; it will thicken as it sits."

Adding an ice cube or two helps to incorporate both air and moisture. The air makes it light and fluffy, and the moisture helps to make it smooth and silky. Keep in mind that it will only work if you have a powerful blender or food processor that's able to actually chop the ice.

2. Mix in another tablespoons of tahini. And the same goes for tahini, which will make store-bought hummus creamier and more nutty with sesame.

While Israeli hummus indeed holds a special place in the culinary scene, claiming it to be the absolute 'best' in the Middle East may overlook the unique charm of other regional variants. Lebanese hummus, for instance, is traditionally less creamy but more lemony, offering a tangy contrast that many palates enjoy.

According to Solomonov, “the secret to great Israeli-style hummus is an obscene amount of tahini.” Unlike Greek-style hummus which is heavy on garlic and lemon, Israeli hummus is all about the marriage of chickpeas and tahini.

Tahini is sesame butter, and to make creamy hummus, the secret is to first turn that into sesame cream! To do that, you need to emulsify the tahini in a water based liquid first. This will not happen if you just put everything into a food processor all at once!'

Baking soda: Adding baking soda to the chickpeas helps make the legume easier to digest, softer, and makes them easy to peel. Don't skip this ingredient! Lemon juice: I never suggest using pre-bottled lemon juice, but I especially urge you not to in homemade hummus.

Had an interesting experience using a different brand of tahini and also a diferent brand of organic canned chickpeas. Hummus turned out so much thicker than usual and I stirred the tahini really well before adding.

As I'm sure you're aware, chickpeas don't have a lot of flavour to them, so they need some pretty punchy ingredients to make it what it is. Yes, adding things like cumin or paprika will make it more interesting, but at the end of the day, if there isn't enough salt and lemon (acid), it will taste bland and insipid.

How to make hummus more fancy? ›

Use a Fun Mix-In. Give your plain hummus a burst of color and flavor by adding things like mashed avocados, pesto or even canned pumpkin puree. The mashed avocado and pesto will give the hummus a vibrant green color, giving your snack spread an eye-appealing look.

While it sounds counterintuitive, the water makes the hummus creamy, light, and almost fluffy in texture. It's a trick we learned from Yotam Ottolenghi that has improved our hummus game considerably.

The taste:

I loved it. I have to admit it tasted a little bit different to the shop-bought hummus I am used to, but definitely in a good way. I added more than a squeeze of lemon juice and it had a really fresh taste and just tasted light and healthier, yet the texture also felt more substantial than shop-bought.

If you find the hummus too thick, add some of the reserved cooking liquid and thin until you get the desired texture. Taste the hummus and add more salt, if needed. Spoon and spread the hummus into a shallow serving bowl (or two of them depending on size), building up the sides a little.

For me, a good hummus has to be smooth and creamy, with a balance of smoky tahini, lemon juice, and salt.

It tastes bad - the amount of lemon and tahini is off. It has preservatives and it has ingredients that are unnecessary (like salt), it uses soy bean oil, and other stuff like locust bean gum that I'm guessing is added for a smoother texture.

The pioneering Zionists—East European Jews who migrated to Palestine early in the 20 ^th century so as to establish a Jewish state, as well as Jews from Middle Eastern countries, who migrated to Israel after its establishment—added hummus into their culinary repertoire as part of their practical and symbolic attempts at ...