I implore you to go try hummus from a good Lebanese or Syrian or Palestenian restaurant (preferably Lebanese or Palestenian), and taste it so you know how a good hummus should taste and look.
I've noticed that a lot of the "fancy food" restaurants in my area really just make their food fancy by eliminating texture by turning everything into a smooth puree, usually tastes good but it also gives baby food vibes. Also makes me suspicious that they've either never had a good authentic version of the thing they are trying to reproduce/change or that they havent mastered the proper way to cook vegetables and the answer was boil and blend
Alright, here's a hummus tip with a good effort:result ratio Lemon juice and tahini in first, blend until you get a whipped airy thing in there. Then add garlic, salt and a can of chickpeas into the blender and blend until it's blended
Compared to just throwing everything in there this is a quick easy way of making it smoother without faffing around with ice cubes or effort or anything like that
31 Comments
Do people not want coarse hummus? Is smooth hummus a thing that people look for? I tried Sabra and it was like mucus
Looks tasteless. Bet it costs like 100 bucks for a spoonful.
Pea wöter
No it's not. That's such a horrible texture.
I implore you to go try hummus from a good Lebanese or Syrian or Palestenian restaurant (preferably Lebanese or Palestenian), and taste it so you know how a good hummus should taste and look.
That's just too liquidy, it's not good hummus.
as long as john is not around
🇮🇱
Favorite israeli snack
Anyone read this as "michelin star humans"
Smooth hummus just don't sound good!
The people that insist that you peel the chickpeas are f**** crazy
Not sure that silky smooth hummus is exactly what I'm looking for.
Dont let john kiriakou see this
Now give us the 3 day pita recipe
No garlic? No cumin????
This is Tahini.
Hummus is never this runny.
The guy followed a recipe from a chef born in Aleppo, Syria and the comments are telling him he's wrong. Tragic.
Too runny. Not good
I've noticed that a lot of the "fancy food" restaurants in my area really just make their food fancy by eliminating texture by turning everything into a smooth puree, usually tastes good but it also gives baby food vibes. Also makes me suspicious that they've either never had a good authentic version of the thing they are trying to reproduce/change or that they havent mastered the proper way to cook vegetables and the answer was boil and blend
Aw naur
Btw Jordanian hummus is the best hummus
No garlic?
Too watery my guy
btw. "a blender" is a very very strong, high-power blender. so that's 70% of the "recipe"/trick.
This is the kind of 'long time to make' recipe I can get behind! 95% of it is just wait time!
No garlic?! Subpar hummus, more like.
I like the rough texture of hummus though
"Salt water makes it easier to remove the skin."
…
"Skin removal is not needed."
I don't think I want my houmous to be that thin or smooth. It's like Jif Houmous.
I usually cook them in some turmeric. I add cumin and a pinch of paprika too. That’s way too runny
No garlic? No cumin? 😢
Alright, here's a hummus tip with a good effort:result ratio
Lemon juice and tahini in first, blend until you get a whipped airy thing in there. Then add garlic, salt and a can of chickpeas into the blender and blend until it's blended
Compared to just throwing everything in there this is a quick easy way of making it smoother without faffing around with ice cubes or effort or anything like that
The ACTUAL best hummus is probably in a random falafel stand in Egypt or Iraq or syria
Here starts the Hummus Maxing 😅