Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [hummus]

21 questions
27
votes
16 answers

Is there a substitute for tahini in hummus?

If I don't have tahini is there anything similar to use to make hummus?
fryguybob
  • 613
  • 1
  • 6
  • 11
13
votes
2 answers

How can I make lemon and chilli liquid to have with hummus?

A few weeks ago I had hummus at the famous Abu-Hassan/Ali-Caravan place in Jaffa, Tel Aviv. When you order hummus there you also get a small bowl of lemony chilli liquid on the side. The liquid is hot and really bitter. The idea is to mix the…
James Fennell
  • 253
  • 1
  • 9
9
votes
2 answers

Are some dried beans drier than others?

I buy dried chickpeas to make hummus, and since I don't use tahini or oil, the softness of the beans is important. I typically quick-soak a cup of dried chickpeas with 1/4 tsp baking soda (bring them to a boil, boil for 2 minutes, then let sit for…
Melissa
  • 611
  • 6
  • 9
6
votes
6 answers

Is it possible to create good hummus without a food processor?

I don't own a food processor and because I don't have much storage in my apartment, I'm not entirely interested in purchasing one right now. Is it possible to create good hummus without a food processor? Would a blender be an alright substitute?
chrisjlee
  • 2,999
  • 20
  • 52
  • 63
5
votes
1 answer

Can a masticating juicer make good hummus?

Many masticating juicers are sold with the claim that they can also make nut butters. Seeing that chickpeas are easier to crush than roasted nuts, I wondered if they can also be used for hummus or other legume pastes. I searched around, but only…
rumtscho
  • 134,346
  • 44
  • 300
  • 545
5
votes
3 answers

Roasted chickpeas for houmous?

I accidentally bought roasted, salted chickpeas (I've never heard of this - why would anyone want that?) instead of normal, dried chickpeas. To be clear, these chickpeas are dry and powdery, rather than boiled chickpeas roasted with salt to make a…
Marcin
  • 375
  • 2
  • 12
5
votes
2 answers

Stop Hummus from darkening

I want to use hummus in a catering product, but I noticed it changes colors when left out for too long. The problem is that it needs to look appealing for a few hours. Do you have any tips on how to make hummus look fresh for longer?
Neuron
  • 223
  • 1
  • 10
4
votes
1 answer

Is it possible to can hummus?

The question was prompted by running out of suitable sized plastic boxes for some home-made hummus, so I used a couple of old jam jars. This was for freezing, but it got me thinking. I assume a simple recipe of cooked chickpeas, tahini, garlic,…
Chris H
  • 42,952
  • 1
  • 86
  • 147
4
votes
1 answer

Keeping the taste consistent in hummus after initial cooking

I make hummus a lot and love the taste. My recipe is pretty refined now - it could probably go commercial. There's one problem though: the taste degrades substantially after a night or so, and I'd like to see what I can do to tackle this. Especially…
1010011010
  • 143
  • 3
4
votes
1 answer

Instant Hummus Pre-cooking without Dehydrating

I would like to prepare my own instant hummus (dried, only add water) for backpacking. A commercial product is available, but I would prefer to start from scratch. Normally, chickpea flour has to be cooked for around 3 minutes to make hummus, e.g.…
guest
  • 43
  • 2
3
votes
1 answer

Do you peel garbanzo beans for hummus?

If using garbanzo beans to make hummus, should you peel them beforehand?
Sharon Thompson
  • 31
  • 2
3
votes
1 answer

citric acid usage for packaged hummus

We are trying to come up with a hummus product which will have a shelf life of at least one month. We will cook the chickpeas first then add all the other ingredients and blend. Product will be packaged in jars. Do you know how much citric acid…
user53743
  • 31
  • 3
2
votes
2 answers

How to reduce the taste of horseradish in hummus?

I followed The Pec Shef's hummus recipe and I am getting a strong horseradish after-taste in my hummus. I only used 6 cans of chickpeas instead of 8, and a 9.25oz jar of horseradish. Is there anything I can add to the mix to reduce or neutralize the…
Garry
  • 123
  • 1
  • 6
2
votes
3 answers

How to avoid/overcome seized tahini

I’m reading a recipe for hummus online: throw in chickpeas, tahini, garlic, lemon, cilantro, salt and jalapeño. Process to a paste. The. Add water while processor is running to smooth out mixture. Prior recipes using tahini called for just tahini…
Chefchab
  • 517
  • 2
  • 5
  • 13
2
votes
1 answer

How is Channa Dal processed from Chickpea? Does it have any difference?

I made hummus from dried chickpea and I removed the skin manually after boiling it. It was a tedious process. Thats when I thought of Channa Dal or split chickpea. I want to try with that to make hummus. (I just soaked it) But I could not find a…
OkBeat9
  • 181
  • 1
  • 1
  • 4
1
2