• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Food & Story
  • All Recipes
    • Mains
    • Soups
  • Gluten Free
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • עבריתעברית

Hummus With a “Secret”

2021-04-09

Jump To Recipe Print Recipe

Hummus! A short word with a long story! There are countless recipes for this popular dish; some of them are “top secret”!

The truth is that making excellent Hummus is simple and easy. The way is paved for you once you realize the correct ratio between the main ingredients. The “secrets” are usually minor, in my opinion, and depend on personal taste.

Let’s start with the variety of “secrets” I managed to “fish”:

Some swear that it is mandatory to cook the chickpeas with onions and garlic; others insist that you remove the thin skin from the cooked grains. Another group insists that you add baking soda. Finally, some are meticulous in crushing the cooked chickpeas with mortar and pestle only, and by no means in a food processor or other electrical appliance!

There’s Thomas, the Recipe-Artist, who takes the traditional Hummus to the ‘Far West’: Thomas caramelizes shallots in maple syrup and adds them to his Hummus with wine and plenty of spices such as cinnamon, ginger, and nutmeg(!) Very original – utterly different from the traditional one!

With caramelized onions

And there’s the former-hummus-man who revealed to me – just because I’m a good friend – the secret revealed to him by a good friend from Qalqilya: that the unique taste is obtained through a handful of roasted peanuts! Then, of course, he also adds sugar as a preservative.
Before we jump into the recipe itself, let’s have a short journey of breaking the bond-of-silence and shattering some myths – a small coup 🙂
Chickpea
I find that there is almost no difference between canned chickpeas and those that are home-cooked. Plus, it’s cost-effective since you can use the water in the can to make vegan mayonnaise or merengue! Besides – the tahini is much more important!

Hummus before adding water

What you see is what you get

Please note that the manufacturer is reliable: all the ingredients must be indicated on the packaging and contain only chickpeas, water, and salt. Other ingredients like baking soda might affect the quality of our chickpeas, and no less important – we will not be able to make mayonnaise from the chickpea water. What’s more, baking soda increases the symphony of gas in the stomach, and it is not so pleasant 😉

Ready 🙂

Tahini

There is no other way to describe it: tahini is the queen in Hummus! It is the main contributor to taste and texture!

In my opinion, there is a bond of silence regarding the actual amount of fat in many recipes.
For god sake! Since when do we cook a pot of rice for a battalion with just one tablespoon of “low-fat oil”? Hah?

Erin, a brave influencer from the successful blog Olives For Dinner, uses a lot of oil and nuts and declares: “Fat is good! Fat is flavor!”

And let’s not forget that tahini is good for the Holy Trinity: it lubricates the wheels of the brain, takes good care of your heart, and moreover – it warms your soul!

So let’s calm down about the amount of fat: stop worrying and start enjoying the benefit of good fat!!!!

Hummus with some Sumac – for the soul

The correct ratio in Hummus must be at least 1: 3; That is, on one cup of cooked chickpeas, add at least (emphasis on at least) 1/3 cup of tahini. If you put less, you get a dense spread with a weird taste.

Ah! I almost forgot: the most suitable tahini is regular tahini (“white”). The whole sesame seeds tahini will give the Hummus a bitter taste.
And one more thing: the tahini must be of excellent quality! How will you know? If you like it as is – raw – it is good enough for your Hummus!

Mandatory Seasoning

No matter which version you make – the recipe must always have garlic, lemon juice, a small quantity of sweetener (to balance the flavors), and of course salt (caution: canned chickpeas usually have enough salt).

Other Seasoning

You can add a pinch of cumin (a great principle I learned from Oz Telem: “The law for using cumin: if you recognize that you put cumin – it means you put too much…”).

You can add spices such as Bharat mixture, shawarma seasoning blend, ground coriander, and more. Feel free to do your experiments. Anyway, start with a tiny pinch and increase gradually – Better Safe than sorry 🙂

Humus with Grissini sticks

Here are two versions: one is based on Thomas’ avant-garde recipe and contains caramelized onions – while the other is based on the Hummus-Man from Qalqilya and contains peanut butter.

Garnish the hummus with some cooked chickpea grains, olive oil, chopped parsley, red onion, or caramelized onion, paprika, or sumac. Serve with pita, grissini breadsticks, or some crackers, and enjoy 🙂

Hummus with pita
Hummus With A “Secret”
It's not such a story to make excellent and smooth Hummus! It's mostly about maintaining the correct ratio between the main ingredients. Once you understand that – the way to make the perfect Hummus is open to you as well.
PRINT REVIEW Pinterest
EQUIPMENT
Multi-Tasking Spoon Spatula
garilc, ginger, zest, cheese grater OXO
Mixing Bowls Set
Prevent your screen from going dark
Ingredients
  
Hummus with caramelized onions
  • 1 medium onion, chopped
  • mild oil
  • pinch salt
  • 1 can chickpeas
  • ¾ cup white tahini not from whole sesame seeds
  • 2 cloves minced garlic
  • 1-2 tbsp fresh lemon juice to taste
  • pinch black salt optional
  • pinch Shawarma Seasoning Blend or to taste
  • ½ cup water
Hummus with peanut butter
  • 1 can chickpeas
  • ¾ cup white tahini not from whole sesame seeds
  • 2 cloves minced garlic
  • 1-2 tbsp fresh loemon juice to taste
  • 1-2 tbsp sugar free peanut butter I put 1.5 tbsp
  • ½ tsp agave or maple syrup
  • pinch Shawarma Seasoning Blend or to taste
  • pinch black salt optional
  • ½ cup water
For serving
  • chopped red onion or caramelized onion
  • olive oil
  • cooked chickpea grains
  • chopped parsley
  • paprika, smoked paprika or sumac
  • tahini dressing
  • pita, grissini breadsticks, crackers
Instructions
 
Hummus with caramelized onions
  • Heat some oil in a pan and add the onion; Sprinkle a little.
  • Fry over high heat until it turns golden, lower the heat, and fry until it starts to brown.
  • Cover and fry for a few more minutes until completely browned.
  • In a food processor, place minced garlic and lemon juice and process for a minute or two.
  • Let the mixture rest for a few minutes in the food processor – to absorb the flavors. (In the meantime, you can chop the parsley, slice the onion, and make t tahini dressing).
  • Transfer the contents of the can of chickpeas to a small pot and heat slightly. (possible in the microwave)
  • Drain the chickpeas from the liquids but leave about two tablespoons. Set aside a few chickpea grains for garnish. You can use the drained water to make mayonnaise
  • Add the warm chickpeas and black salt; process for a minute or two (depending on the processor's power) until the chickpeas turn into a paste.
  • Add water and process for another minute; if necessary, add more water gradually until you get the desired thickness.
  • taste and adjust seasoning if necessary
Hummus with peanut butter
  • The same method, except instead of caramelized onion, add the peanut butter and agave to the chickpeas.
  • Transfer to a serving plate, garnish with olive oil, chickpeas, tahini dressing, caramelized or purple onions, sweet paprika/sumac, and chopped parsley. You can sprinkle a little black salt as well. Serve with pita, grissini breadsticks, or crackers, and enjoy 🙂
Notes
The Hummus will keep in the fridge for at least 3 days.
Home-Cooked Chickpea Water
If you prefer cooking the chickpea yourself – here’s how: Soak 1 cup of dry Bulgarian chickpeas overnight – at least for eight hours; Strain and rinse. Cook in a pressure cooker with 1 cup of water. After the whistle – lower the heat and cook for about 25 minutes until the chickpeas are tender and squashed when lightly pressed with your fingers.
Leave the chickpeas for 2-5 hours at room temperature while still closed in the pot (this step is essential and allows the liquid to accumulate proteins – necessary for making the mayonnaise)
Strain the chickpeas into a bowl.
A liquid that looks a little gelatinous is obtained, something like 3-4 tablespoons.
Mix well and refrigerate for at least 3 hours. (Better for overnight)
Click here to add your own private notes.
?Did you try this recipeMention @VGFoodStory or tag #vgfoodstory

Filed Under: All Recipes, Appetizers, Mains, Middle East, Spreads and Sauces Tagged With: 1 cup homemade hummus, 5 star homemade hummus, best homemade hummus, best hummus recipe better than store bought, can you make hummus with tahini, does homemade hummus go bad, engine 2 homemade hummus, home made hummus dip, home made hummus dried chickpeas, home made hummus easy, home made hummus flavors, home made hummus from scratch, home made hummus garlic, home made hummus healthy, home made hummus in fridge, home made hummus ingredients, home made hummus oil free, home made hummus recipe, home made hummus recipe uk, home made hummus shelf life, home made hummus tastes bitter, home made hummus uk, home made hummus with tahini, home make hummus, homemade caramelised onion hummus, homemade chickpeas hummus, homemade garlic hummus recipe, homemade hummus add ins, homemade hummus allrecipes, homemade hummus and pita bread, homemade hummus and pita chips, homemade hummus and tahini, homemade hummus authentic, homemade hummus canned chickpeas, homemade hummus carbs, homemade hummus dip, homemade hummus food 52, homemade hummus for 2, homemade hummus keep, homemade hummus keep in fridge, homemade hummus kitchn, homemade hummus l, homemade hummus last, homemade hummus last in fridge, homemade hummus lebanese, homemade hummus lemon garlic, homemade hummus macros, homemade hummus magic bullet, homemade hummus minimalist baker, homemade hummus nutrition, homemade hummus nutrition info, homemade hummus on fridge, homemade hummus peanut butter, homemade hummus platter, homemade hummus pressure cooker, homemade hummus protein, homemade hummus quick, homemade hummus recipe, homemade hummus recipes, homemade hummus vegan, homemade hummus vegetables, homemade hummus vs store bought, homemade hummus with tahini, homemade vegetable hummus, homemade.hummus, how do i make homemade hummus, how do you make garlic hummus, how do you make hummus from scratch, how long does homemade hummus keep, how long does homemade hummus last, how long does homemade hummus stay good, how long homemade hummus, how long homemade hummus last, how make homemade hummus, how to make homemade garlic hummus, how to make homemade hummus, how to make homemade hummus easy, how to make homemade hummus healthy, how to make homemade hummus less bitter, how to make homemade hummus with tahini, how to make hummus dip, how to make hummus dip at home, how to make hummus easy, how to make hummus fast, how to make hummus garlic, how to make hummus healthy, how to make hummus ingredients, how to make hummus quick, how to make hummus uk, how to make hummus with tahini, how to make your own hummus from scratch, how to make.hummus at home, how to store homemade hummus, how to take bitterness out of hummus, hummus, hummus recipe, is home made hummus healthy, is homemade hummus better than store bought, is homemade hummus cheaper, is homemade hummus gluten free, is homemade hummus good for you, is homemade hummus healthy, making homemade hummus, organic homemade hummus, recipe of home made hummus, shelf life of home made hummus, simple homemade hummus, smooth homemade hummus, smooth hummus, storing homemade hummus, what to do if hummus is bitter, why does my homemade hummus taste bitter, why is my homemade hummus bitter, yummy homemade hummus, yummy homemade hummus recipe

Previous Post: « Green Pea Spinach Cream Soup
Next Post: Almond Butter »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome :)

Hi, my name is Sara Dagan, a cook, and an avid storyteller. I enjoy making vegan cheeses such as Camembert and blue cheese for private consumption.

What you will find in the blog:

Plant based recipes, generally healthy and always delicious, which have been tried and improved to the perfect result. I will share with you a variety of tips, hacks and recommendations along with thoughts, insights and stories .. Read More

Most Popular

Easy Crispy Air Fryer Home Fries Chips

Easy Crispy Air Fryer Home Fries

Vegan Banana Bread

Vegan White Chocolate Recipe

Vegan White Chocolate

Vegan lemon sponge cake, with yogurt and olive oil

Vegan Lemon Cake With Yogurt and Olive Oil

Vegan Pistachio Crunch Recipe

Pistachio Crunch Popsicle Vegan

super creamy vegan vanilla ice cream recipe

Vegan Vanilla Ice Cream Super Creamy

easy recipe restaurant Hummus

Easy Restaurant Hummus

Vegan Meat Patties In Red Wine and Thyme

Sweet Potato and Amaranth Patties, Baked, Vegan and GF

Sweet Potato and Amaranth Patties, Baked, Vegan and GF

microwave eggplant salad recipe

Microwave Baba Ganoush

Vegan figs tart

Vegan Fig Tart

Vegan mango sponge cake easy recipe

Vegan Mango Sponge Cake

More Popular

PayPal Donation

Food & Story Plant Based Recipes
Your Email Address:

Footer

  • Facebook
  • Instagram
  • Pinterest
  • All Recipes
    • Mains
    • Soups
  • Gluten Free
  • About
  • Contact

.Copyright © Food & Story 2022