No-Fuss Jalapeno Hummus Recipe (2024)

FAQs

Why is my homemade hummus tasteless? ›

You're Not Using Enough/The Right Tahini

The one ingredient that gives hummus its undeniable richness, depth of flavor, and subtle nuttiness is tahini. This means that the final product depends on the amount of tahini that you add and the brand of tahini that you're using.

You might need more tahini, garlic, lemon and/or salt and very likely more chickpea water. Add a bit of each as you need, the recipe explains. "Blitz the hummus until very smooth, a few minutes at least. Don't worry about the hummus being too loose; it will thicken as it sits."

In a blender or food processor, mix the garbanzo beans, jalapeno peppers and reserved juice, tahini, garlic, and lemon juice. Season with cumin, curry powder, and crushed red pepper. Blend until smooth.

As I said earlier, tahini has a mildly bitter flavour, so if your hummus is bitter, you've most likely added too much tahini. Also make sure that the tahini you do have is hulled, as opposed to unhulled. Hulled tahini just means that the bitter husks on the outside of the sesame seed have been removed before blending.

A simple touch of fresh chopped green onions, chives, parsley, rosemary or dill is another brilliant way to add more flavor to your hummus. Just add the herb of your choice (or use a mix!), drizzle with some olive oil and sprinkle on some sea salt.

Sometimes just an extra pinch of salt can transform a bland hummus into a terrific hummus where all the flavors come together perfectly.

Baking soda: Adding baking soda to the chickpeas helps make the legume easier to digest, softer, and makes them easy to peel. Don't skip this ingredient! Lemon juice: I never suggest using pre-bottled lemon juice, but I especially urge you not to in homemade hummus.

Two elements you need for food that's meant to be fluffy and creamy are air and moisture. Ice cubes do both jobs by whipping air into the mixture while adding a touch more moisture to ensure ultra-creamy hummus.

Tahini is sesame butter, and to make creamy hummus, the secret is to first turn that into sesame cream! To do that, you need to emulsify the tahini in a water based liquid first. This will not happen if you just put everything into a food processor all at once!'

Does hummus need tahini? You bet! In fact, tahini is one of hummus' main ingredients, along with chickpeas and olive oil. That's why our favorite dip can be so rich and delicious—in hummus, tahini adds smoothness to the texture, as well as a wide variety of vitamins and minerals.

How long does homemade hummus last? ›

How long does homemade hummus last? It will stay fresh and creamy for up to 1 week in the fridge (but it's best within 4 days). You can prevent it from drying out by storing it in an airtight container with a light layer of extra virgin olive oil on top.

Hummus is a common part of everyday meals in Israel. It is made from ingredients that, following Kashrut (Jewish dietary laws), can be combined with both meat and dairy meals. Chickpea dishes have long been part of the cuisine of Jews who lived in the Middle East and Northern Africa.

This a major sign that hummus has gone bad

Whatever you find growing on top of your aged hummus, it's never a good idea to eat it. Whether it is a widespread fuzzy mold or little spots of black, green, grey, or white, the solution is the same: toss it in the trash.

Tip: you can't overmix hummus, so be patient and stand there, thinking about things.

The recipes I've seen include both lemon juice as yogurt. I suppose the tangy flavor comes from the lemon. I've made hummus from scratch multiple times. The effervescent/fermented flavor you taste may be due to how long the restaurant soaked the chickpeas for.

Hummus will tend to thicken overnight and you can loosen the mixture by adding water or more lemon, to taste. Hummus tastes the best when made fresh but that doesn't mean it doesn't taste good days after it's made. It's incredibly convenient and necessary to have hummus in your fridge throughout the week.