The beauty of hummus is its simplicity. It’s healthy, filling, versatile, customizable, and easy to bring with you on the go. It is the transportable spread that can elevate just about any sandwich, bring any old back of snackable veggies to life (even onions!), and is the perfect partner to a bag of pita or tortilla chips. There’s nothing that this creamy, chickpea-based dip can’t do, and that is the truth! All of this to say, there’s plenty of little mistakes that you might be guilty of that are preventing you from living your best hummus life. Here’s all the things that you might be messing up and keeping you from being the hummus god that you were set on the earth to be.
Sometimes, tahini and lemon juice can make Hummus taste slightly bitter. Try adding a pinch of salt, especially if it also tastes bland. You could also stir in a little olive oil to balance out the flavors.
You’re Not Using Baking Soda
Okay, this mistake is very understandable. And admittedly, this step is for the overachiever—you can definitely get by without this. That said, if you do this, your hummus is about to possess a silky-smooth texture that you didn’t know was possible, and you might never go back to your old ways. Simply simmer a pound of dried chickpeas in a baking soda solution, and let it stand for at least 8 hours or overnight. This step helps to further break down the legume, thus resulting in the most addicting, creamy spread you’ve ever churned out of your humble food processor.
You’re Not Using Enough/The Right Tahini
The one ingredient that gives hummus its undeniable richness, depth of flavor, and subtle nuttiness is tahini. This means that the final product depends on the amount of tahini that you add and the brand of tahini that you’re using. Give your tahini a quick taste before you toss it in your food processor—it should be bitter, but is it so bitter that it’s unpalatable? That’s problematic. It should be smooth, nutty, and just bitter enough that it’s still enjoyable. Soom tahini, in my humble opinion, is unrivaled. Also, don’t skimp on it! For every pound of dry chickpeas, you should be adding at least a half cup of tahini. Do not be afraid to give tahini a starring role in your hummus production—your taste buds will definitely thank you.
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How to make the best hummus of your life
FAQ
Why is my hummus not tasty?
How do you make hummus taste better?
How do you make hummus not bland?
How do you fix gritty hummus?
Why do people not know how hummus should taste like?
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. 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.
Can one eat too much hummus?
While hummus is a healthy and nutritious food, it’s important to remember that it is also high in calories. A 100 gram serving of hummus contains about 166 calories, so it’s important to consume hummus in moderation. Also, over-consumption of hummus can cause flatulence and abdominal discomfort in some people.
Does hummus go bad?
If your fingers come in contact with the hummus, the germs and bacteria on your hands could cause it to go bad more quickly than it might on its own. Take that as just another motivation for washing your hands properly and frequently. When hummus starts to smell or taste sour, it’s time for it to go.
What are some common mistakes in hummus making?
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.