I just made my first (successful) batch and it’s ok, but it doesn’t really taste like store bought at all. And the goal is to get a similar end result since that can be used get other people into making their own instead of buying it since it’s marked up so much.
It had all of those, with a bit of black pepper. Based off what I’ve read here before I also added a small amount of cumin. I checked online and it seems vinegar is sometimes added so my next small batch is going to try that.
What specifically does it seem to be lacking? Personally I would try adding more of each ingredient until I figure out what it's missing
Also dump in a ton of garlic salt because you can never have too much garlic
I think I might have gone light on the garlic. I’ll try adding garlic salt instead of regular salt, that’s a good idea.
How did you make it? I found that it helps to cook the canned garbanzos for a little while longer to break them down more. (I’ve also used a small amount of baking soda since that helps with breakdown but it leaves too much baking soda flavor in the end product even in small amounts like 1/4 tsp)
Make sure you blend it as much as possible to get it smooth. The texture will be the main difference with storebought.
Edit: I’ve used this recipe minus the baking soda with great success.
Thanks for tips! That recipe looks like an improvement over the one I used.
Hummus-making is a weekly ritual with the kids here. Very simple to make, but may take a few tries to get the right taste/consistency you’re looking for.
We make it in a food processor. I used to buy raw chick peas in bulk; still the cheapest and best way to go (around 1.50 a lb but can get cheaper in bulk at Middle Eastern or Indian grocery stores). Now I use three cans of Trader Joe’s garbanzo beans, washed in a colander to get off preservative gunk. Roast a head of garlic. Then it’s just, as others have said, fresh squeezed lemon juice, tahini, salt and pepper.
Garlicky and lemony is best. Also, sometimes we’ll make the batch with cumin. Other times with smoked paprika. Occasionally I’ll roast a red pepper in the broiler, scrape off the burnt parts, and that deep roasted flavor can be out of this world.
Make it a few times to see how you like it.. Even if it’s not great it’ll be edible. You’ll get the hang.
Would using minced instead of fresh garlic result in a noticeable difference in quality? I’ve been using minced and just converting that to 1/3 tablespoon per clove. So that might be the answer.
If you're talking about the stuff in the jar, it's missing the sharpest/most aromatic flavors of fresh garlic. That's just the price paid to make some foods shelf-stable, unfortunately.
The difference will be pretty noticeable, and since it's a blender recipe you don't even have to prep the stuff beyond peeling it.
When you say “minced” are you saying bought it from the store in a jar pre-cut?
I mean, personally I don’t mind chopping up fresh raw garlic and putting it in; in fact I like it. But it’s very pungent and you’ll really reek.
Best results are from roasting at least a half dozen cloves for three cans of beans. Roasting garlic makes it like a warm, mellow, buttery spread. Absolutely delicious, and can be used for plenty of other things (like making pesto).
The trick is too much tahini and too much garlic. Also beans can take a lot more oil than a lots of carnists would think, so maybe you just need more EVOO. I make a huge batch every week and I've got hella good at it, way better than most stores except for this one Greek deli that has fucked up hummus. Practice definitely helps.
But yeah a lot of mayo recipes online are like hella skimpy on the tahini but tahini is the backbone of hummus.
Oh also freezing the water before you add it is like a generally recommended trick
