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EWmums

EWfood

ewmoda

Hummus

221

Posts

EW NEWBIE

Latest post on 23 January 2012 - 14:18

how do resturants get their hummus so smooth???? I have tried many ways and different tools but i could never get the chickpeas so smooth. HOW DO THEY DO IT??????????????????

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54

Posts

EW NEWBIE

Latest post on 26 January 2012 - 16:45

Definitely the key to smooth Hummus is to take as many of the skins off the beans as possible. It is easy to do, but time consuming. The other thing I do is to whip the tahina and lemon juice first and then add the other ingredients.

74

Posts

EW NEWBIE

Latest post on 24 January 2012 - 06:19

They use mayonaise as a filler in the hummus to make it extra creamy. Say it ain't so! I have often wondered this but have never asked (probably because I wanted to stay in my "this impossibly creamy hummus MUST be healthy" bubble.

116

Posts

EW NEWBIE

Latest post on 24 January 2012 - 05:26

They use mayonaise as a filler in the hummus to make it extra creamy.

452

Posts

EW EXPLORER

Latest post on 24 January 2012 - 00:54

As Alismum said, remove the skin from the chickpea first. It's a pain to do and takes a bit of time but you'll end up with beautifully, velvety smooth hummus. And you will need to use some of the strained chickpea juice to thin out the mix. I always use either one large or two small cloves of crushed garlic, at least two tbsp of olive oil, and five desertspoonfuls of tahini and a pinch of salt and ground white pepper. Then to make alternatives I add the following (before I put the chickpeas into the blender): Either juice of one large juicy lemon and a teaspoon of cumin or the juice of a really juicy lime and a teaspoon of coriander powder. The above assumes that you're using a tin of bought, cooked chickpeas from the supermarket.

1987

Posts

EW EXPERT

Latest post on 23 January 2012 - 23:43

Another tip I read Warm the chickpeas briefly in the microwave before using them (30 secs). The warm chickpeas make a hummus that is light and fluffy, without any graininess, also add a bit of the chickpea juice in there as well. This was my dearly departed Lebanese FIL's advice as well! He spent some time as a prep cook in a Beirut restaurant.

1443

Posts

EW OLDHAND

Latest post on 23 January 2012 - 16:35

Another tip I read Warm the chickpeas briefly in the microwave before using them (30 secs). The warm chickpeas make a hummus that is light and fluffy, without any graininess, also add a bit of the chickpea juice in there as well.

30

Posts

EW NEWBIE

Latest post on 23 January 2012 - 16:30

who doesnt like hummus? I like hummus! :) Hummus party :D

1443

Posts

EW OLDHAND

Latest post on 23 January 2012 - 16:29

Ram, You could take off the chickpea skin, that would make it smoother See here for some tips http://mamasweeds.com/2011/08/04/how-to-make-awesome-hummus/

221

Posts

EW NEWBIE

Latest post on 23 January 2012 - 16:13

I just made Hummus but still is not as smooth, maybe I am adding too much tahini, REALLY ladies yours is as smooth as resturant hummus. I must try again with less tahini

glenfiddich49576

510

Posts

EW GURU

Latest post on 23 January 2012 - 15:29

use a mouli (http://www.amazon.co.uk/CKS-Stainless-Steel-Baby-Mouli/dp/B000LCLV28) I love my mouli! Had no idea that was what it was called ... it was a gift for making baby food. What did you call it? The masher thingy. lol and now you can call it a Mouli :) Or the Mouli masher thingy.

206

Posts

EW NEWBIE

Latest post on 23 January 2012 - 15:27

use a mouli (http://www.amazon.co.uk/CKS-Stainless-Steel-Baby-Mouli/dp/B000LCLV28) I love my mouli! Had no idea that was what it was called ... it was a gift for making baby food. What did you call it? The masher thingy. lol and now you can call it a Mouli :)

glenfiddich49576

510

Posts

EW GURU

Latest post on 23 January 2012 - 15:19

use a mouli (http://www.amazon.co.uk/CKS-Stainless-Steel-Baby-Mouli/dp/B000LCLV28) I love my mouli! Had no idea that was what it was called ... it was a gift for making baby food. What did you call it? The masher thingy.

206

Posts

EW NEWBIE

Latest post on 23 January 2012 - 15:13

use a mouli (http://www.amazon.co.uk/CKS-Stainless-Steel-Baby-Mouli/dp/B000LCLV28) I love my mouli! Had no idea that was what it was called ... it was a gift for making baby food. What did you call it?

1285

Posts

EW OLDHAND

Latest post on 23 January 2012 - 15:10

Got it thank you so much you all. I wonder about this too., I doubt the restaurants would use a mouli, it's so time-consuming. I always make sure I drain the chick peas before I blast them with the hand mixer, then add whatever liquid i want back. I dont put olive oil in my, but I suspect the restsaurants put alot more tahini in theirs, which I dont like, too fattening! You can actually get HUGE ones - when i worked in a restaurant in London (many moons ago) we used a massive one for all our mash - it used to take the guys about 5 mins to put a 25kg pan load through. Actually much much faster than using a traditional masher and much smoother. edited by Fulla on 23/01/2012 hmmmmmmmm, maybe thats the trick then? willl have to investigate!

glenfiddich49576

510

Posts

EW GURU

Latest post on 23 January 2012 - 15:10

use a mouli (http://www.amazon.co.uk/CKS-Stainless-Steel-Baby-Mouli/dp/B000LCLV28) I love my mouli! Had no idea that was what it was called ... it was a gift for making baby food.

206

Posts

EW NEWBIE

Latest post on 23 January 2012 - 15:08

Got it thank you so much you all. I wonder about this too., I doubt the restaurants would use a mouli, it's so time-consuming. I always make sure I drain the chick peas before I blast them with the hand mixer, then add whatever liquid i want back. I dont put olive oil in my, but I suspect the restsaurants put alot more tahini in theirs, which I dont like, too fattening! You can actually get HUGE ones - when i worked in a restaurant in London (many moons ago) we used a massive one for all our mash - it used to take the guys about 5 mins to put a 25kg pan load through. Actually much much faster than using a traditional masher and much smoother. <em>edited by Fulla on 23/01/2012</em>

1285

Posts

EW OLDHAND

Latest post on 23 January 2012 - 15:04

Got it thank you so much you all. I wonder about this too., I doubt the restaurants would use a mouli, it's so time-consuming. I always make sure I drain the chick peas before I blast them with the hand mixer, then add whatever liquid i want back. I dont put olive oil in my, but I suspect the restsaurants put alot more tahini in theirs, which I dont like, too fattening!

221

Posts

EW NEWBIE

Latest post on 23 January 2012 - 14:51

Got it thank you so much you all.

221

Posts

EW NEWBIE

Latest post on 23 January 2012 - 14:34

Thank you so much. I have tried the hand blender but maybe noty enough olive oil. I thought they might use chickpea flour instead of the peas??????' But I will give it a try, does it get as smooth as the one we get in the resturants??? Really??

206

Posts

EW NEWBIE

Latest post on 23 January 2012 - 14:33

use a mouli (http://www.amazon.co.uk/CKS-Stainless-Steel-Baby-Mouli/dp/B000LCLV28)

1443

Posts

EW OLDHAND

Latest post on 23 January 2012 - 14:30

Ram, I make Hummus all the time and it's smooth. I use a hand blender, with (tinned) chickpeas, tahini, lemon juice, olive oil, pinch salt and pepper and one clove garlic. Put in container and blend until smooth. I sometimes add a pinch chilli powder to spice it up... Maybe you are not putting enough olive oil in it, add some more... ETA: You could also add some of the liquid from the tin of chickpeas, sometimes I have done this as well to make it really smooth <em>edited by Alismum on 23/01/2012</em>

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