That Day I Got Good at Making Hummus

Refika Birgül’s video guide to making right proper hummus has dramatically upped my hummus game.

Ever since I started using chickpea water in place of eggs I’ve had chickpeas coming out of my ears; hummus has been one outlet for them. Alas my hummus was the consistency of stale Play-Doh and tasted not much better. Until I followed Refika’s guidance.

The key points that took my hummus to another level:

  1. I removed the skins from the chickpeas. Previously this had seemed absurdly time-consuming, and I’d never done it. Refika’s video shows a really easy way to do this.

  2. I used garlic. Even though garlic is one of the foundational ingredients of hummus, I’d always left it out as a “nice to have.” Turns out it’s a “need to have.”

  3. A full eight minutes in the food processor, with an ice cube added every few minutes to keep things cool. That’s about 4 times longer than my usual, and the extra time transports the hummus from Play-Doh to silky smooth, rich, and heavenly.

The hummus I made today was so good that it’s what we had for supper: hummus with warmed bread, hummus with carrots, hummus with apples, hummus with crackers.

Pro tip: you can get twice as much tahini, that’s twice as good, from Brighton Clover Farm.

Thanks to Thelma for starting me down this road.

Comments

Thelma's picture
Thelma on October 24, 2020 - 07:37 Permalink

Excellent! I see some sumac in my future.

vbj's picture
vbj on October 25, 2020 - 12:25 Permalink

I watched and enjoyed the video. While I have made hummus for decades, I am eager to try her technique with the ice cubes. Also yours with whipping the liquid.

Oliver (FS)'s picture
Oliver (FS) on November 14, 2020 - 04:20 Permalink

I'm keen to try her tips, but not ready to accept her theory of what's making the hummus smooth. She's effectively adding a cup or more of water in the form of one ice cube every minute, which seems at least as likely as the longer processing time to explain the extra smoothness--or anyway, it seems bound to be part of the picture

Oliver (FS)'s picture
Oliver (FS) on November 14, 2020 - 04:28 Permalink

I guess with the extra water it may become less of a paste and more of a mayonnaise-like suspension--conjecturing that the egg-likeness of the bean-water might extend to that aspect of eggs that enables the mixing of oil and lemon juice to make mayonnaise.