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17 votes
Accepted

Serious device for making hummus at home

Consumer-grade 12-to-14 cup (3L) food processors, such as Cuisinart and KitchenAid, will work fine for a hummus batch requiring 500g of raw chickpeas. I make batches that size all the time in mine, ...
FuzzyChef's user avatar
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12 votes

Are some dried beans drier than others?

I would swear that we already had an answer to this on SA, but I can't find it. Short answer: yes, some beans are drier than others, and some are unusable. Long answer: Dried chickpeas can fail you in ...
FuzzyChef's user avatar
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9 votes

Is hummus a condiment

Interesting question. While I realize that dictionaries are descriptive, they're what we have to go by for common usage, so let's consult three: Wikipedia: A condiment is a spice, sauce, or ...
FuzzyChef's user avatar
  • 65.3k
9 votes

Do you peel garbanzo beans for hummus?

There are three considerations for deciding whether to skin them or not. Do you like the texture/flavour with the skins on Do you, or those eating the hummus have dietary reasons to avoid the skins ...
Spagirl's user avatar
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7 votes

Serious device for making hummus at home

I find that the best tool for the job is a masticating juicer. There was a time when I made hummus regularly, and it gave me the best texture. It also works well with large quantities, as opposed to ...
rumtscho's user avatar
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7 votes
Accepted

How to make Hummus that doesn't have a hardened layer?

Plastic wrap works for storage. Some folks brush olive oil to the top of the hummus to create a barrier from the air drying it out when it sits out on a table waiting to be eaten.
Stephen Inoue's user avatar
7 votes

Stop Hummus from darkening

Sure, a few tips below. Note that you're not going to be able to keep it from drying/darkening entirely; the below is intended to keep it as appetizing as possible despite this. Use a higher % of ...
FuzzyChef's user avatar
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6 votes
Accepted

How to avoid/overcome seized tahini

Tahini "seizes up" when a small amount of water-based liquid is added but the emulsion has not yet inverted. It's not really a problem. As more liquid is incorporated, the emulsion will ...
Sneftel's user avatar
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5 votes

Serious device for making hummus at home

Apologies for going a little into the 'other' answers - but I suspect a indian style wet grinder is the 'closest' to perfect you'd need. There's a few testimonials for using it - there's a reddit ...
Journeyman Geek's user avatar
4 votes
Accepted

Instant Hummus Pre-cooking without Dehydrating

Raw chickpea flour is unpleasantly bitter, but it becomes delicious when dry roasted or fried in a little oil. It takes some practice to achieve exactly the right degree of roastedness. You will ...
Zanna's user avatar
  • 1,065
4 votes

Are some dried beans drier than others?

They are all similarly dry at around 18% moisture. In the US, beans with a higher moisture content are graded "high moisture." Fresh dried beans certainly take less time to soften than ...
moscafj's user avatar
  • 75.8k
3 votes

Serious device for making hummus at home

I use a food processor. I have found though practical experience that limiting the amount in the bowl at one time means the whole process is done faster and better (twice as much processed for far ...
Ecnerwal's user avatar
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3 votes
Accepted

Is it possible to can hummus?

No, it is not safe to can hummus, even with a pressure canner. The problem is that it has a paste consistency, and the temperature has trouble penetrating through the middle of the jar. No safe home ...
rumtscho's user avatar
  • 139k
3 votes

How to make Hummus that doesn't have a hardened layer?

Plastic wrap, and press it to the surface of the hummus rather than over the edges of the container.
RI Swamp Yankee's user avatar
3 votes

Israeli restaurant-style falafel and hummus, how do to make?

(yes, I know, I cheat by posting a non-answer) I don't think that there can be a real answer to that question. There must be dozens of "authentic" recipes for Falafel and hummus; and I am not ...
Max's user avatar
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2 votes

Is hummus a condiment

Beside the dictionary answers, I think is quite reasonable to think of condiments as those products that impart tastes to food as well as nutritional values but are not easily or pleasant to consume ...
Alchimista's user avatar
2 votes
Accepted

Keeping the taste consistent in hummus after initial cooking

Fresh-made hummus, without any preservatives added, will usually start to spoil after a couple of hours. This is actually perfectly normal behaviour, as the warm protein and fat rich environment is ...
Carmi's user avatar
  • 11k
2 votes

How to avoid/overcome seized tahini

I don't know why you anticipate seized tahini, but it is a ground paste, and undergoes no chemical changes in hummus. It won't seize. This is not only theoretical reasoning. I have made hummus ...
rumtscho's user avatar
  • 139k
2 votes

Stop Hummus from darkening

Lemon juice and boiled onion slice. I am here assuming that browning of hummus is from polyphenol oxidase, the same as for apples, taro, peaches and other fruit / vegetable products. I could not find ...
Willk's user avatar
  • 6,616
1 vote

Serious device for making hummus at home

I've been using a Braun stick blender with the food processor attachment for years for my hummus, but this question has me going down a rabbit hole for alternatives. Here are some things that might be ...
anjama's user avatar
  • 111
1 vote

How to avoid/overcome seized tahini

From my personal experience: when I make hummus, I blend tahini, garlic, salt and lemon juice first into a smooth paste with some cold water and liquid from the chickpeas (aquafaba). Then, I add the ...
John Doe's user avatar
  • 3,793
1 vote

Instant Hummus Pre-cooking without Dehydrating

To toast the flour in quantity try a pressure canner. Fill pint jars with the flour add a lid and ring then add water to the canner & cook for 60 min with a 10# weight for an hour. The color of ...
Che che's user avatar
  • 11
1 vote

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

The chickpeas used for hummus are traditionally the ‘Kabuli’ type, grown in the Mediterranean and Middle East, whereas Chana Dal is Bengal Gran or ‘Desi chickpea’ commonly grown in India. https://...
Spagirl's user avatar
  • 3,244
1 vote

Can a masticating juicer make good hummus?

In the meantime, I do have a masticating fruit juicer, and I am quite happy with the results it produces, including hummus. The skins of the chickpeas are somewhat a problem, but either peeling them ...
rumtscho's user avatar
  • 139k
1 vote

citric acid usage for packaged hummus

My advice if you want long shelf life hummus, would be to make a dehydrated product which comes to life when a little water is stirred in. I wouldn't add any other preservatives unless your food ...
Douglas Held's user avatar
1 vote

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

I've used both the strainer method and the potato masher method. It was a bit labor intensive to get the chick peas through the strainer, but worked OK. I like the texture I get with the potato ...
Julia Alberino's user avatar

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