How To Thicken Hummus: Make This Popular Dip Creamy & Rich

How To Thick­en Hummus Tis the sea­son for out­door events – gar­den par­ties, back­yard get togeth­ers with fam­i­ly and friends, wed­dings, and meals on restau­rant patios. As the tem­per­a­ture climbs, we all want to spend as much time out­doors as pos­si­ble, and that includes hav­ing meals alfres­co – out­side on the deck or in the park with a ful­ly loaded pic­nic bas­ket. Yes, indeed, just about every­one loves the sum­mer eat­ing sea­son. Meals get lighter, there are more fresh fruits and veg­eta­bles in mar­kets and gro­cery stores, and it seems like every­one you meet is in a good mood. There is just some­thing about sum­mer that brings out the best in all of us, includ­ing our impulse to whip up healthy, fresh meals for friends and family. A high­light of sum­mer menus is hum­mus, the Mid­dle East­ern dip that is beloved the world over. Veg­ans con­sid­er hum­mus a sta­ple of healthy eat­ing, but it isn’t just veg­ans and veg­e­tar­i­ans who love this chick­pea dip. Whether you’re a veg­e­tar­i­an or a meat lover, hum­mus is one of those dish­es that every­body enjoys. You can slather it on a piece of crusty French baguette or dip cel­ery and car­rots into it as an appe­tiz­er. Hum­mus is ver­sa­tile, deli­cious and nutri­tious, and always a hit on casu­al or ele­gant menus. Many restau­rants offer hum­mus as an appe­tiz­er with veg­gies for dip­ping, and many home cooks keep a batch of hum­mus in the fridge to serve fam­i­ly or guests. Served with a glass of cold iced tea or a spritzer made with cran­ber­ry juice and bub­bly water, hum­mus is the ide­al after­noon snack on a hot sum­mer day. It’s also a good way to ensure your kid’s school lunch­es get a sol­id hit of pro­tein. These are just some of the ways you can enjoy hum­mus – there are plen­ty more. If you’re a home cook who loves try­ing recipes rather than buy­ing some­thing already made at the gro­cery store, you’ll be pleased to hear that hum­mus is extreme­ly easy to make. It’s so good it tastes like it should be tricky to put togeth­er, but it isn’t! Lat­er in this arti­cle, we offer an easy recipe for you to try, but first, let’s talk about the one flaw home­made humus some­times has – it can be run­ny. And thin, watery hum­mus is def­i­nite­ly not what you want to serve. The ingre­di­ents are few, and mak­ing hum­mus is easy, so why does it occa­sion­al­ly turn out thin and runny? In this arti­cle, we offer sug­ges­tions for how to make your hum­mus thick and creamy, so it stays on top of that slice of baguette and does­n’t top­ple off once it’s piled high on a crack­er or car­rot stick. Mak­ing hum­mus prop­er­ly ensures that, before you know it, the bowl will be emp­ty, and every­one will be ask­ing, “Is there more?” If you’re sure you fol­lowed the recipe for hum­mus, but the tex­ture turned out thin or watery, clear­ly some­thing went awry. But what? Here’s what to check if your hum­mus isn’t perfect. This Is The First Step: re-read the recipe and make sure you fol­lowed it down to the let­ter, par­tic­u­lar­ly if this was the first time you made hummus. Are you sure you used a tea­spoon of a cer­tain ingre­di­ent and not a table­spoon? Did you puree the chick­peas thor­ough­ly? Is there too much lemon juice (if your recipe calls for it)? If your hum­mus turned out thin and watery, your first job is check­ing that you fol­lowed the recipe close­ly and put in each and every ingre­di­ent in the right order, and in the amounts called for.

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 Remember

Using 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 Hummus

Although 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.

Ingredients:

• 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.

Mak­ing hum­mus is easy, and it’s a pop­u­lar dip that every­one loves. No mat­ter how you serve it – with veg­gie sticks or with pita bread, or slices of a baguette – hum­mus is a deli­cious and nutri­tious snack. Fol­low our recipe, and it will nev­er be watery or thin – it will turn out creamy and thick every time.

The Secret To SMOOTH Homemade Hummus Video