10 Common Mistakes in Hummus Recipes
So, you tried making hummus and it came out different then you expected? Here’s a list of common mistakes, that will help you improve and make a better hummus.
FOA: Have you checked our Hummus Recipe already?
It is not just a hummus recipe, but the recipe for real hummus.
I’m making hummus for many years, and since this blog came to life I go over many hummus recipes every week, in search for new revelations.
But most hummus recipes I came across in blogs - even good and respectable blogs like the ones I’d list in this post - are simply wrong. True, there are variations and improvements anywhere you look, but many people seem to use improvised hummus recipes, which has nothing to do with the traditional basics.
If you tried making hummus yourself and were disappointed with the outcome, try going trough this checklist of common mistakes in hummus making.
1. Using canned chickpeas instead of dried ones.
(example: Eco Child’s Play).
That’s the most common mistake of all, and it is devastating to both flavor and nutritional value. I devoted a special post for that canned chickpeas thing.
2. Using oil instead of tahini, and/or using too little tahini.
(example: Cooking with Vegs)
Some people actually confuse tahini with sesame oil with tahini. Some so-called respectable restaurants, use oil because it’s cheaper. For these reasons, many people do not know how real hummus should taste like.
3. Using too much tahini.
(example: Eco Child’s Play)
I’m very fond of tahini and use it as much as I can in many dishes. But in the case of hummus, too much tahini in not a good idea.
4. Using WAY too much garlic.
(example: RecipeZaar)
Too much garlic in your hummus will make it taste like… well, garlic. I do like garlic very much, but I also like my hummus to taste like hummus, not like garlic.
5. Not using garlic at all.
(example: BestRecipes)
There’s simply no such thing as hummus without garlic.
6. Using various spices, but not the basic traditional ones, such as cumin.
(example: Teresa Cooks )
Garlic, lemon, cumin, salt - and preferably parsley and olive oil on top; that’s the basic combination which give the traditional flavor.
7. Using Garbanzo beans (large Mexican chickpeas) instead of smallest chickpeas you can find.
(example: The Comfort)
Actually, I used the term “Garbanzo beans” a few times myself when referring chickpeas, but the truth is that Mexican chickpeas are only one variety of chickpeas, and not the best choice. Always prefer small-grained chickpea when possible.
8. Using canned lemon juice.
(example: Playing with my food)
Not only is canned lemon juice less healthy, but it also leaves an aftertaste that is pretty annoying. If you have no other choice, use citric salt. Also, not ideal in terms of health but it tastes much better.
9. Using coriander instead of parsley.
(example: VIOLI)
Sure, they look very similar, but they taste differently.
10. Not using baking soda (and adding salt to the cooking water).
(example: Wednsday Chef)
In order to get to the right texture, the chickpeas must be really really soft. I once cooked a pot of chickpeas for eight long hours (without salt, which keeps the chickpeas from softening) until I realized it will NEVER be soft enough without the use of baking soda.
After checking this matter carefully I can tell you this:
a. Baking soda does not effect the taste nor the the nutritional value, as long as you use it right.
b. All the professionals (meaning, the chefs of Arab hummus places) use baking soda.
Comments
13 Responses to “10 Common Mistakes in Hummus Recipes”
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Can you post a correct hummous recipe?
I haven’t tried to make hummous in ages because my husband has never liked what I made better than the store bought stuff. (He said don’t make hummous ever again!)
Please give a good recipe to work with, and I will try again and incorporate your suggestions. I learned about the baking soda thing a while back, but I don’t think I ever did all those things together. To get it right I need a good recipe!
Yael - there’s a link at the beginning of the post. Also, look for “The Recipes” category on the upper left corner of the page.
My 16yo son prefers my tehina to storebought, but not the chumus. I do everything you mentioned except add the baking powder to the chickpeas; guess I’ll have to try it. What is the proper amount?
Mother - try our complete recipe
http://humus101.com/EN/2006/10/14/hummus-recipe/
and try to specify the problem - is it with the texture? does it have an aftertaste? Be as specific as you can and I’ll try to answer. Sometimes there only a minor change to be done, that elevates the hummus to new hights.
Hi! I am the author of the blog Playing With My Food.
I understand that using canned lemon juice is rather lazy, it just was what I had on hand at the moment when I came home and decided I needed hummus immediately. :0) I also thought that if I posted the recipe using ingredients people had on-hand, my readers would be more likely to give homemade hummus a try.
I would like to ask that you find another blog to use for your example in #5, however. Because the first ingredient in the recipe I posted is “2 cloves garlic - roughly chopped.” And if you look again you will see the head of garlic in the picture of the ingredients… right next to the canned chickpeas and bottled lemon juice. ;0)
I’ve been enjoying your blog, by the way… and will have to give your recipes a try.
Hi Mer,
I respect laziness, but when it comes to hummus I think it’s worth to use proper ingredients and give it a little more effort, because the outcome can really be 10 times better, as already said.
I too liked your blog (as well as your fine looking profile picture). I checked over 40 recipes before I made this list, and chose the ones coming from what looked to me like the nicest blogs and bloggers.
Please come again.
Shooky
I am glad that you like my blog, but…
Please revise this post and remove me from #5. It isn’t accurate. The recipe I posted calls for garlic cloves.
Thank you.
Mer - oops… corrected, sorry.
Thank you. :0)
Ok i might be guilty of the too much garlic thing lol. The baking soda is not a bad idea and it works with all beans (ie they cook softer). BTW a pressure cooker would also do the trick without the baking soda or the salt. Americans eat too much salt it is in everything here even things you wouldn’t think should have it so I and most vegetarians here do not cook with it unless absolutely necessary.
Starhawk -
Certain chickpea varieties are a bit fragile and do not survive a pleasure cooker well. Beside that you’re right.
Too much salt is a truly bad thing, and I too belong to the too-much-garlic school myself. Anyhow, it’s better to add very little garlic - if any - to the hummus itself and add it only on top of it when you serve it. Try that.
I followed a new recipe that didn’t call for cumin and for too much salt. How do I correct that?
Candice - I’m not sure there’s much you CAN do. If you didn’t add too much raw tahini you can make some thick tahini sauce (with no salt) and add from the salty hummus until it is eatable. It may work or it may just waste all the tahini you have left…