(07-10-2020 12:08 PM)fsquid Wrote: If you have an easy hummus recipe, send it. I've tried twice and did not get the results I wanted
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Hopefully somebody has one they completely vouch for. I tend to wing it and will even substitute a nut butter (e.g. peanut, almond) for tahini if that's all I have, but here's a few recipes that seem highly recommended to get you started:
Gimme Some Oven
How To Make Hummus from Scratch
Some say starting with dry beans is the best but it does add a lot of work and time to the process and I'm not sure if Goya makes dry chickpeas. It's also probably a little better if you take the skins off but that's very tedious if you go bean by bean. One tip is to drain the canned beans (potentially adding some of the liquid to the mix later on if you set it aside) and put them in a large pot with cool water. Use your hands and slosh and stir them around in the water for a bit - many of the skins should have come off and float to the top so you can tip the pot a bit to pour out a lot of the skins with the water on top. Repeat as needed if desired. Or just leave the skins on especially if you follow tip #1 below as that should make them much less noticeable at a minimum.
3 Promising Tips that I'm exploring:
1. It might look mixed after a few seconds but let it run in the food processor for a lengthy period (5 minutes or more)
2. Supposedly running that long can break down olive oil, so consider letting it run a good while before adding in the olive oil (and drizzle some of the good stuff on afterwards of course - maybe with a pinch of Maldon salt and/or smoked paprika).
3. Adding water (or juice from the can) before or while mixing can actually make it seem creamier especially if it seems a little thick. Considering the long run time, make the water cold or even use a little ice to keep it from warming from all the mixing friction.
