Herb Hummus - the perfect recipe (2024)

FAQs

What can I add to hummus to make it taste better? ›

Ground cumin and salt: Both improve the flavor of our hummus, and the cumin adds a little extra richness and spice. In our video, I sprinkle Za'atar seasoning on top for serving, which I love!

If your hummus is the right consistency or thickness but it tastes dry and pasty, it might be lacking a bit of oil. This recipe relies on the tahini to give it creaminess as I don't find olive oil makes enough of a difference to warrant the extra calories.

Dried chickpeas provide better flavor than canned. Overcooking the chickpeas in water with baking soda makes them easier to blend. Puréeing the chickpeas while they're still hot lets you use a blender instead of a food processor for smoother texture.

Garlic: Fresh garlic cloves are always superior to garlic powder, and it's especially true in homemade hummus! 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!

This will help you achieve that creamy hummus texture with no lumps. Another pro-tip: Add ice cold water while you blend up the sauce. Using ice cold water lightens the color of tahini, creating a hummus that is light and fresh looking. We recommend adding the ice water before adding in the cooked chickpeas.

Sometimes just an extra pinch of salt can transform a bland hummus into a terrific hummus where all the flavors come together perfectly.

Does hummus need tahini? You bet! In fact, tahini is one of hummus' main ingredients, along with chickpeas and olive oil. That's why our favorite dip can be so rich and delicious—in hummus, tahini adds smoothness to the texture, as well as a wide variety of vitamins and minerals.

Israeli hummus is revered for its smooth and creamy consistency, often achieved by a generous addition of tahini, a paste made from ground sesame seeds. Tahini adds a rich, nutty flavor that perfectly balances the earthy taste of chickpeas.

Why do you have to remove chickpea skins from hummus? ›

When we were developing our recipe for Restaurant-Style Hummus (see related content), we discovered that removing the tough skins from the garbanzo beans resulted in a far creamier end product.

How long does homemade hummus last? It will stay fresh and creamy for up to 1 week in the fridge (but it's best within 4 days). You can prevent it from drying out by storing it in an airtight container with a light layer of extra virgin olive oil on top.

Peanut Butter – We use peanut butter instead of tahini because it has a similar texture and nuttiness to it. Feel free to swap it out for almond butter, but note that you may need to add more liquid if it is on the denser side. Smooth peanut butter would be preferred, but chunky also works great!

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."

If your store-bought hummus isn't as creamy as you'd like it, or it's a little bland and could use some added flavor, a spoonful or two of greek yogurt or tahini will do the trick!

Warm hummus: It may sound unusual, but in countries where hummus originated (although we don't know exactly where this was), hummus is traditionally served – you guessed it – warm. Here in the US, hummus is usually chilled and served as a dip with veggies, bread, crackers, and more.