How to make delicious houmous?

Question

Today, for the first time I made a houmous. It does not taste right. I have found the recipe on the jar with tahini: 1 cup of chick peas, 2 tbs of tahini, juice from 1 or 2 lemons, 1 tbs of olive oil, 2 or 3 cloves of garlic. It is very rich and sour. I do not mind about garlic (I used only 2 cloves). I like Waitrose houmous; for me it is delicious. Can someone tell me which ingredients to use and which not. Please give me a good recipe or a hint. Many thanks!!

Answer 1

Looking at the ingredients that you listed... there's way too much lemon juice in it. An average lemon can have about 1-2floz of liquid. So if you used 2 lemons that's about 1/4 of a cup a lemon juice. That's more than twice the amount of oilive oil you're using. I say cut back on the lemon juice. There seems to be a lot of tahini in it as well. I personally might cut back on some of that as well.

Answer 2

Sounds like too much lemon juice. Way too much.
For a tin of chickpeas I only put about a tablespoon on lemon juice.
I also don't use tahini in my hummous, just a drop of olive oil and some canola oil. That might cut down on the richness.
I usually use only one clove of garlic for a tin of chickpeas, I find that more raw garlic than that is REALLY garlicky!
I also add a bit of salt & pepper and some fresh parsley if I have any, it adds a nice flavour and balances out the garlic a bit.
for a nice touch, sprinkle your finished hummous with some paprika.

Answer 3

Try this!
2 cups drained canned chickpeas, liquid reserved
3 Tbs. tahini
3 Tbs. fresh lemon juice, plus more, to taste
2 to 3 Tbs. plus 1 tsp. Olivier Toasted Garlic Oil
1/8 to 1/4 tsp. cayenne pepper
Salt, to taste
6 pita breads
1 tsp. chopped fresh flat-leaf parsley



In the bowl of a food processor, combine the chickpeas, tahini, the 3 Tbs. lemon juice, the 2 to 3 Tbs. garlic oil, cayenne pepper and salt. Process until smooth, adding some of the chickpea liquid to loosen the texture. Taste and adjust the seasonings with salt and more lemon juice, if needed. Transfer the hummus to a serving bowl, cover with plastic wrap pressed directly onto the surface and refrigerate until ready to serve. Bring to room temperature before serving.

You can always try roasting the garlic in a frying pan before adding. that should mellow it down, Reduce the lemon juice a little as well. Also, taste to season it. Add a little lemon juice. Taste it. Add a little more. Taste again. Add some salt...taste again!

Answer 4

2 cans of chick peas
4 cloves of garlic (or to taste)
6 tbsp of Tahiti
1 tbsp oil
2 tsp salt
juice of 4 lemons (or use less to taste)

Empty contents of cans in saucepan ,heat over medium heat for 15 minutes, drain and shell and mash chick peas very fine until the consistency of dough. set this aside. In a large mixing bowl ,put tahini and mix well with a little water to remove lumps, add salt and lemon juice and mix well. Add water till the dressing is that of cake batter. Add the garlic which has been mashed or crushed, oil, and mix well. Pour the tahini mixture on the mashed chick peas. Mix and blend well. This can also be made in a food processer it cuts the time in half and makes a smooth consistancy. Iam Lebanese and i eat this all the time with fresh pita bread. you can garnish with fresh mint.

Answer 5

Home made houmous never tastes like shop houmous, but you get used to it! Play with the quantities and maybe add a little water. If it's too sour reduce the lemon and I'd only use one clove of garlic.

Answer 6

I use a tin of chick peas, a little olive oil, handfull of sesame seeds, some garlic paste, a little salt, a little black pepper and a twist of lemon (not much). I also use one of those hand-held 'moulie' things to mix it. Stop blending when it reaches the paste you prefer (rough or longer for smoother). Keep everything but the chick peas in limited amounts and taste as you go, you can always add a little more of whatever you feel you need. Never used tahini in mine.
may try!

Answer 7

I now avoid tahini in my humous. I find it is too heavy and so, for flavour, use half to one teaspoon/coffeespoon of sesame oil (but be careful as it has a very strong flavour and can overpower everything - it is also nice in a stir-fry at the same quantity). I would also use a little more olive oil and often add a little water if it is too thick ( I hate to lose my pitta bread when it breaks off in it). I use about the same amount of lemon juice as in your recipe for 1 of chickpeas but adjust it and keep tasting. Don't forget a little seasoning. Good luck!

Answer 8

Make sure you rinse the chick peas from the can. Add only juice from 1/2 lemon for 1 cup chick peas. Add some water and black pepper (if you like it hot).

Answer 9

I've made it with the same ingredients but if it's too sour I'd cut back on the lemon juice, it's basically to your taste. I also add
salt and pepper, 1/2 tsp. cumin, fresh parsley or cilantro, paprika and sometimes I'll even add some pine nuts.

Answer 10

Hi, the recipe you have is correct i had the same problem when i made it recently. I came to the conclusion that by the time i have soaked the beans and stuff its just easier to by the tasty stuff from the supermarket. I have tried adjusting the lemon and tahinin quantity with no results either, if you perfect it let me know.