Garlic Hummus Recipe (Ultra Smooth and Creamy | Small Town Woman (2024)

FAQs

What happens if you put too much tahini in hummus? ›

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.

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."

Ground cumin and salt: Both improve the flavor of our hummus, and the cumin adds a little extra richness and spice. In our video, I sprinkle Za'atar seasoning on top for serving, which I love!

5) Garlic, mellowed in lemon juice

This is another trick from Solomonov—if you mince the garlic in the food processor or blender with the lemon juice and let that mixture rest for a few minutes, the garlic will lose its harsh, raw bite and mellow out. I tried it before and after, and he's right!

Helps protect liver and kidney function

Tahini contains compounds that may help protect your liver and kidneys from damage.

- It has a high fat and calorie content, so consume in moderation. - The lectin content in tahini may cause leaky gut by restricting the proper absorption of nutrients. - Consuming it excessively can cause abnormal endocrine function and increased blood viscosity.

If you feel adventurous, try replacing the tahini with an equal amount of peanut butter, sunflower seed butter, Greek yogurt, chopped roasted peppers, pitted olives, roasted beets, steamed sweet potato, avocado, or thawed frozen peas, to name just a few possibilities.

Turn the food processor on and slowly pour in 1/3 cup of the ice cold water. Let the food processor run for 4 to 5 minutes, to help make the hummus fluffy and smooth (don't skip this step!). Add in extra tahini and water in 1/4 cup increments, if you would like your spread to be thicker and creamier.

He uses chickpeas that have been cooked until they're so tender, they're mushy. He cooks his chickpeas with some baking soda, too. According to Bon Appetit, baking soda “raises the pH of the water and helps the little guys break down to a soft, pulpy mass… perfect for an ultra-smooth purée.”

Tahin and garbanzo beans are typically quite bland and since they make up most of the the bulk of the ingredients, without salt, your hummus will be pretty tasteless. I do a few things that elevate my hummus. I sauté my garlic in good olive oil with ground cumin before adding it.

What can I add to hummus to make it tastier? ›

Next, enhance the blank slate of flavor with a few squeezes of lemon juice, a sprinkling of garlic salt, a turn of freshly cracked pepper, a heavy-handed sprinkle of paprika, and a generous drizzle of your nicest olive oil. Bonus points if you have an herby olive oil on hand with a little color to it.

Classic Hummus: The All-Time Favorite

It's a straightforward, eternal favorite that everyone loves! This creamy blend of chickpeas, tahini, garlic, and olive oil offers a delightful nutty flavor. It's an ideal choice for those new to the hummus game.

Once the container is open, you can store the hummus in the fridge for up to 7 days. This freshness period also applies to homemade hummus.

Using less than stellar tahini.

It's not just about the chickpeas. You're adding a good amount of tahini to the mix as well so it deserves to be the good stuff. Cheap jars of tahini are made from low-quality sesame seeds and you can taste the difference.

Potential Side Effects of Tahini

However, in excess, it can interfere with normal body metabolism. As a result, it might decrease glucose levels and also blood pressure. Other side effects of overeating tahini are: High fibre content can cause bloating and abdominal pain.

You could, of course, try a different brand. There are several out there. The tahini that is usually used with hummus is made with raw sesame seeds, and has a milder taste and a lighter color than what you bought. Don't throw away the toasted-seed tahini.

Warning: Don't eat too much tahini! A couple of tablespoons a day is all you need. Anything more than that can increase your cholesterol levels. Here are 7 ways tahini – a food you already know and love – can keep you on track to your healthier lifestyle this year.

Balance tahini's bitterness and tang with a little sweetener and some extra salt. A little bit of maple syrup or honey go a long way in making this salad taste well-balanced, complex, and totally delicious.