Homemade houmous

Happy_Sloth

hi there, 
I've tried to make homemade humous twice with 2 different recipes and it always turns out bland and lifeless. 

I made a batch last night it's it's just MEH ... no where near as nice as shop bough which i love. The ingredients seems simple/cheap i'm sure it must be better value to make rather than buying it but i can't work out where i'm going wrong.

i have a big tub in the fridge but i can't work out what im missing?   

PipneyJane

What ingredients did you use?  Off the top of my head, my humous recipe includes a clove or two of crushed garlic and a large dollop of tahini paste.  I also always blend the chickpeas with extra virgin olive oil, for the flavour, not regular cooking oil.

HTH

Pip

Happy_Sloth

this is the one i did yesterday 

• 400g can chickpeas, drained
• 80ml extra virgin olive oil
• 1-2 fat garlic cloves, peeled and crushed
• 1 lemon, juiced then ½ zested
• 3 tbsp tahini

elsien

Bit of lemon and coriander added? 

joedenise

 I use equal quantities of tahini and lemon juice and whizz together before adding the chickpeas, garlic, cumin, olive oil and Tbs of water.  Keep tasting and adding more lemon juice or cumin until the flavour is how you like it.  Recipes can never be exact as it's all down to taste.  It's also nice if you add a pinch of paprika when you serve it.

caronc

Tinned chickpeas , extra virgin olive oil, 2 big cloves of garlic, lemon juice to taste, good pinch of salt, 1 tbsp of tahini, a dash of tabasco and a couple of spoonful's of the aquafaba from the tin is my go to and to me much tastier than the usual supermarket stuff. If you like it creamy a dollop of Greek yoghurt added instead of the aquafaba works well (or a mix of both).

gattona_2

The batch I made tonight was really nice with an added dollop of flying goose sriracha super hot chilli sauce

Sky_

Try adding some salt and a bit more garlic and lemon to the batch you've made.

I always use this recipe and it's really delicious--the sumac is optional and the hummus is still good without it.   

bouicca21

Happy_Sloth said:

this is the one i did yesterday 

• 400g can chickpeas, drained
• 80ml extra virgin olive oil
• 1-2 fat garlic cloves, peeled and crushed
• 1 lemon, juiced then ½ zested
• 3 tbsp tahini

I think that’s too much olive oil and not enough tahini.  I’d halve the oil, maybe 100-120 ml tahini. Salt lemon juice and cayenne to taste.  Use some of the water from the can if the mixture is too stiff.

It’s actually nicer if you use dried chick peas rather than canned.

PS a friend asked for sweet chilli hummus.  Is that just adding sweet chilli sauce to the mix?

pandora205

Top with cayenne (or chilli powder) if it's a bit bland.  I also like pine nuts on the top as they make it very morish.

goldfinches

The best tasting hummus I've ever made at home was from Sami Tamimi's recipe in Falastin and it doesn't include any oil at all but does start with dried chickpeas.
The recipe is also given on this page in the Guardian as part of a lamb dish 20 best Middle Eastern recipes: part 3 | Food | The Guardian.
When I made it, I left my food processor going and set my kitchen timer for the five minutes and the result was a superbly smooth and creamy hummus with a lovely nutty flavour. I drizzled lemon infused extra virgin oil on top of it and then sprinkled sumac over it too and it was delectable.