Hummus
One of the best basic Hummus recipes I have found. Delicious... spice it up with whatever you want. I love it plain!
One of the best basic Hummus recipes I have found. Delicious... spice it up with whatever you want. I love it plain!
- Carbohydrate 235.82850400508 g
- Cholesterol 0 mg
- Fat 127.850256 g
- Fiber 44.1460605763197 g
- Protein 64.8288150002237 g
- Saturated Fat 17.4130832 g
- Serving Size 1 1 Serving (1179g)
- Sodium 2748.52760000059 mg
- Sugar 191.68244342876 g
- Trans Fat 6.53225549999998 g
- Calories 2264 calories
Step-by-step
- Drain beans
- Blend beans and other ingredients in food processer along with 1/4 cup olive oil
- Process until mixture is smooth
- Add more oil to get your desired consistency
- Adjust seasoning if needed
Why does homemade hummus occasionally taste aggressively sharp instead of mellow and rich? The discrepancy usually stems from raw garlic meeting the chickpeas at the wrong stage of processing. Introducing garlic directly to acid changes the volatile compounds completely. Raw garlic contains allicin, which mellows significantly when steeped in an acidic environment. Blending the chopped garlic cloves with the fresh lemon juice for five minutes before adding any beans neutralizes the harsh bite entirely. Tahini enters the bowl next, whipped with that lemon-garlic mixture until the color visibly lightens and the texture turns fluffy. Incorporating the drained chickpeas gradually ensures the blades catch every skin, resulting in a velvety puree rather than a gritty paste. Cold water or ice cubes drizzled through the feed tube while the motor runs will emulsify the fat rapidly, dropping the temperature and creating a lighter mouthfeel. Olive oil belongs primarily at the finish line rather than heavy-handed in the base, because excessive blending breaks down extra virgin olive oil into bitter compounds. Substituting Greek yogurt for tahini alters the fat ratio dramatically and requires reducing the lemon juice by half to maintain proper balance.
