Was This a Problem Others Encountered?It’s helpful to look over online reviews of a particular recipe to see if anyone else had the same problem. Ideally, you read the comments section before using the recipe, but if not, peruse it now. You may find that others experienced the same issues you did, and they may know what went wrong.
Are The Ingredients Top Quality?Like many recipes, the end result is best if you use the finest ingredients possible. In making hummus, there are two ingredients in particular that really matter: the tahini and the chickpeas. Don’t skimp by buying inferior brands! Hummus is a very economical dish even when you buy the finest ingredients possible, so be sure you’re using top-notch tahini and chickpeas.
Can You Remedy Thin, Watery Hummus, Or Do You Have To Start Again?You can indeed thicken hummus by adding more pureed chickpeas, which will thicken the hummus. Go easy as you do this because adding too much will give you the opposite problem. Remember: your goal is a creamy, smooth texture so that a tablespoon of hummus spreads easily on a cracker or clings to a celery stick dipped into it.
What If You’re Out Of Chickpeas?There are other ingredients you can add to watery hummus that help make it thicker if you’ve used all the chickpeas and can’t get out to buy more. Some people use beans – black or white, also pureed. You may also consider adding nuts, such as walnuts or toasted almonds. Once these are finely chopped or pureed and added to the hummus, it will become considerably thicker and more substantial. We suggest, if you’re concerned about the final result because you’ve never made hummus before, soak some white beans overnight so they’re ready to use if necessary. They not only thicken hummus, they make it extra creamy!
More Tahini May Help…Tahini is a key ingredient in hummus, and adding more to your hummus can help thicken it. However, tahini isn’t cheap, even if you purchase it in a specialty store, so using more can get costly.
There Is One Important Thing To RememberUsing any of these ingredients will alter the flavour of your hummus and move its taste further from the original. That’s not necessarily a bad thing – being inventive with a hummus recipe can result in some delicious surprises. But it won’t taste precisely like the hummus you know and love, so it’s best to avoid this problem altogether by getting the recipe right the first time! We here at seizeyourlifetoday.com want you to make fabulous hummus each and every time, so we’ve found a reliable recipe that’s easy to follow and guaranteed to be a hit with all your guests. Furthermore, we guarantee it’s thick, creamy, and never, ever watery! We have even added a recipe for homemade tahini below, in case you want to do the work yourself rather than relying on the store-bought kind.
Really Easy HummusAlthough this recipe is quick and simple, it’s important that you add the ingredients in the way they’re listed below. And when it comes time to add a little water, do it slowly! Too much water is one way you can accidentally make your hummus too thin and watery.
- 400 grams chickpeas, boiled or canned. (14 ounces).
- 3 tablespoons tahini (sesame seed paste).
- 2 cloves garlic, well minced.
- 1/2 teaspoon salt.
- 2 tablespoons water.
- 4 tablespoons extra virgin olive oil.
- 2 tablespoons fresh lemon juice.
- 1/2 teaspoon cumin.
- Pinch of paprika for garnish. (Optional).
Directions:1) First, put the tahini in a blender or food processor with the lemon juice. Pulse for a minute, or until they are well blended. 2) Add the chickpeas; process or blend until chickpeas are minced. 3) Add the minced garlic and extra virgin olive oil. Add the oil slowly, blending it into the chickpea mixture a little at a time. Keep blending or pulsing until the mixture is smooth in texture. 4) Add salt and cumin. Keep blending. If the hummus is thick, add a little of the water until it reaches the desired consistency. Don’t add all the water at once! 5) Scoop into a bowl and refrigerate for several hours or overnight. (Some people skin chickpeas after boiling before making hummus. Honestly, we couldn’t tell the difference, so skip that step if you’re pressed for time. It makes no difference to the flavour of the hummus).
Homemade Tahini Paste:Homemade tahini is quite easy to make. But it does require a good food processor with a metal blade, which is more effective than a blender.
- Cover a cookie sheet with sesame seeds. Roast at about 400 degrees for five minutes or until the seeds are golden in colour. They burn easily, so keep a close watch on the oven!
- Once roasted, put the seeds into a food processor with a metal blade. Add a little vegetable oil and pulse for a minute. As you continue, pause and scrape the paste from the sides of the food processor, then continue. Keep going, adding a little oil until the tahini is the desired consistency.
- Use in hummus recipe, then store the remainder in a jar with a tight-fitting lid in the fridge. Tahini lasts for several months if stored this way.