You are here

Anonymous
Member since December 1969
0
4.816325

Creamy Hummus, Restaurant Style

What you need: 

1/4 cup tahini
1/4 cup lemon juice
water, as needed, optional
4 or 5 cloves garlic, minced
1 (24 ounce) can chickpeas, drained and rinsed
salt, to taste
olive oil, for drizzle
parsley, to taste, for garnish
ground cumin, to taste, for garnish

What you do: 

1. Put the tahini and lemon juice into a blender (I use an immersion blender) and blend away until it's frothy, white, and creamy. You can substitute a little water for lemon juice; experiment. This is your sesame cream! (If you added a lot more water and blended well enough, you'd get sesame milk.)
2. Blend garlic into the cream, and add some salt, to taste. This is a basic tahini cream sauce that's actually really good on its own! Take a handful of chickpeas and blend it into the sesame cream until smooth.
3. Continue to blend in chickpeas a little at a time until the cream has thickened, but isn't too thick and is still pale (not the deep yellow of the usual chickpea mash). Add salt, to taste.
4. You won't use all the chickpeas, much less than in many hummus recipes. For the above, I usually use about 1/2 (24 ounce) can's worth. Scoop the hummus onto a plate, put a few whole chickpeas on top, drizzle good olive oil over it, and sprinkle some parsley and/or cumin on top if you like.
That's it! It's best if served at room temperature or slightly warmer.
The secret to good hummus, and the difference between hummus and chickpea mash, is to understand what is really going on with the tahini.What is milk? Milk is generally an emulsion of protein and fat in a water-based liquid. An emulsion is when you mix one liquid into another that don't generally mix, like oil and water when you make salad dressing. They're not dissolving into each other, but the little molecules of one are suspended in the other.
For dairy milk, it's an emulsion of animal protein, fats, lactose, etc. For soy milk and nut milk, it's the same thing, but now it's nut proteins and oils. But in all cases, the emulsion is where the creaminess comes from in "milk". If you have less water, you call it cream (either dairy cream or nut creams).
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!'

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

This recipe is excellent!  I used an entire 15 oz. can of garbanzo beans.  I also used some of the reserved liquid to thin out the hummus.  I added 1/4 tsp of cumin and only used 1 garlic clove since I will be eating this at work.  YUM!

0 likes

Thanks for actually explaining why you should something instead of just telling us to do it. Mine looks a little grainy but it tastes excellent.

0 likes

way too garlicy!  but otherwise, i added bell peppers, and it turned out ok.

0 likes

Wow!!!  This is the BEST hummus recipe ever.  I used a 15 oz. can of chickpeas and added a little water, olive oil (a tad), cumin, and cayenne pepper.  I also used 5 cloves of garlic because we love garlic.  This was phenomenal!  I love hummus and my son and husband are starting to eat more of it.  The chickpea "paste" of the past is gone and I do believe I will probably be making this every day.  ;)b

0 likes

I made my first attempt at hummus yesterday and it was nasty! Tasted like a salt lick!!  This one is super tasty!! I can't wait to start trying little variations, like artichoke and sun dried tomato (all the ones I used to buy at trader joes before i tried this recipe!)  :D

0 likes

OMG YUMMY!  Just made this and it's wonderful, Trader Joes has officially lost my hummus business.  I added a little Sriracha for a little heat and next time I will be adding some cumin, delicious!

0 likes

FINALLY!  I actually made hummus that looks like hummus!  Yes, I've been making chickpea mash all these years and have never been happy with the texture or consistancy.  Although this was far too garlicy for me (I used 4 cloves) it's the best hummus I've ever made.  Who knew all it took was blending the tahini first?  Thank you, thank you, thank you.   :)

4 cloves was too garlicy for me too. and i usually like a lot of garlic. maybe i should have cooked the garlic first. oh well :-/

0 likes

This recipe is great the hardest part is stopping yourself from eating to much!!!!!

0 likes

doooppeeee im going to start making this all the time now

0 likes

;)b  You can stop looking for a hummus recipe.  This is it!!!!!!

0 likes

Pages

Log in or register to post comments