Lucas Delgado
Hummus is a popular dip made from chickpeas, tahini, lemon, and spices. While store-bought hummus is convenient, making hummus from scratch using dried chickpeas results in a more flavorful dip. However, achieving a smooth texture can be challenging. One essential step to achieving a smooth texture is removing the chickpea husks. This additional step is time-consuming but worth the effort, as it results in a creamier and more luxurious hummus.
| Characteristics | Values |
|---|---|
| Husking chickpeas | Recommended for a creamier texture |
| Canned vs dried chickpeas | Canned chickpeas are convenient, but dried chickpeas have a better flavor |
| Soaking chickpeas | Soaking overnight with baking soda helps chickpeas break down and soften |
| Boiling chickpeas | Boil precooked chickpeas for 20 minutes before puréeing |
| Type of chickpeas | Smaller, irregularly shaped, and darker chickpeas are recommended for better hummus |
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What You'll Learn
Peeling chickpeas is a must for making hummus
Hummus is a delicious spread or dip made from chickpeas, tahini, lemon, and spices. While it is readily available in most grocery stores, making hummus at home allows you to customize the flavors and textures to your liking.
One important step to achieving the perfect hummus is peeling or de-husking the chickpeas. Although it can be a time-consuming process, removing the skins results in a smoother and creamier hummus. It is worth noting that canned chickpeas, which are convenient and readily available, often result in a less smooth hummus compared to dried chickpeas. However, if you choose to use canned chickpeas, warming or boiling them before puréeing can improve the texture.
When selecting chickpeas for hummus, it is recommended to opt for dried chickpeas over canned ones. Soaking dried chickpeas overnight with a little baking soda helps soften them, and cooking them with vegetables and spices adds flavor. The smaller Desi-type chickpeas, commonly found in the Middle East, are preferred over the larger Kabuli-type chickpeas sold in the United States.
In addition to using quality chickpeas, another key factor in making excellent hummus is using the right type of tahini. Tahini, a sesame seed paste, can be store-bought or made at home. It is worth noting that the quality of store-bought tahini can vary, and some may not deliver the desired flavor. Ethiopian tahini is often considered the best.
By taking the time to peel the chickpeas, select the right type, and use quality ingredients, you can elevate your hummus and make it smoother, creamier, and more flavorful.
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Using dried chickpeas over canned chickpeas
While canned chickpeas are a convenient option for making hummus, using dried chickpeas offers several advantages in terms of taste, texture, and customisation.
Firstly, dried chickpeas provide a better flavour than canned ones. Soaking and cooking dried chickpeas from scratch allows you to control the cooking process, ensuring they are cooked to your desired level of softness. Additionally, dried chickpeas can be overcooked in water with baking soda, making them easier to blend and resulting in a smoother hummus. By preparing dried chickpeas yourself, you can also customise the flavour profile by adding various ingredients during the cooking process, such as onions, carrots, celery, garlic, and bay leaves.
Secondly, dried chickpeas allow for a creamier and smoother hummus. Removing the chickpea skins after cooking them can make a significant difference in the texture. While it can be time-consuming, most of the skins will float to the top, making them easy to scoop out. This extra step ensures a creamier and smoother hummus that rivals store-bought versions.
Lastly, using dried chickpeas offers the ability to customise the flavour and make a larger batch. By preparing a larger quantity of dried chickpeas, you can make a bigger batch of hummus, which can be frozen and stored for later use. This is advantageous if you frequently consume hummus or want to have it readily available. Additionally, homemade hummus can be customised to your personal taste preferences, allowing you to experiment with different ingredients and flavours beyond what is available in store-bought options.
In summary, using dried chickpeas over canned chickpeas for hummus provides a superior flavour, a creamier texture, and greater customisation options. While it may require more time and effort, the end result is a delicious, smooth, and versatile hummus that is well worth the extra steps involved.
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Boiling precooked chickpeas for 20 minutes
Hummus is a delicious spread or dip made from chickpeas, tahini, lemon, and spices. While making hummus, the secret to achieving a luxurious texture is to warm the beans before puréeing them. Canned chickpeas can be used as a convenient hack to make hummus without starting from scratch. However, to elevate the taste and texture, it is recommended to boil the precooked chickpeas for 20 minutes before puréeing them.
To boil precooked chickpeas for hummus, start by emptying two 15-ounce cans of chickpeas into a medium pot. Cover the chickpeas with cold water by about one inch. Place the pot on the stove and turn on the heat to bring the water to a boil. Set a timer for 20 minutes and let the chickpeas boil gently. You can add a pinch of salt to the water to enhance the flavor of the chickpeas, but this is optional.
During the boiling process, keep an eye on the pot to ensure the water doesn't evaporate completely. If needed, you can add a little more water to ensure the chickpeas remain submerged. After 20 minutes, turn off the heat and drain the boiled chickpeas. They are now ready to be puréed to create a creamy hummus.
While boiling precooked chickpeas for hummus is essential, some people also recommend removing the skins from the chickpeas before boiling. This step, known as "de-husking" or "skinning," can be time-consuming but is said to further improve the creaminess and texture of the final hummus. The boiling process itself helps loosen the skins, making it easier to remove them.
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Soaking dried chickpeas overnight with baking soda
Soaking dried chickpeas overnight in water with baking soda is a great way to prepare them for making hummus. Soaking chickpeas overnight is a traditional method that helps soften them and improve their digestibility. It also reduces cooking time.
To soak dried chickpeas overnight, start by sorting through the beans to remove any stones or debris. Then, place the chickpeas in a large bowl and cover them with cold water by a good 3 inches. You can also add a teaspoon of baking soda to aid in the soaking process and improve digestibility. Leave the chickpeas to soak for about 12 hours or overnight.
After soaking, drain and rinse the chickpeas. Then, transfer them to a large cooking pot and cover them with water. Bring the water to a boil, lower the heat, and let the chickpeas simmer until tender. This can take anywhere from 30 minutes to 2 hours, depending on the type and freshness of the chickpeas.
Some people recommend pulling out the skins or de-husking the chickpeas before making hummus, as it can result in a smoother and creamier texture. The baking soda used during the soaking process can also help the chickpeas shed their skins easily during cooking.
It is important to note that soaking chickpeas for too long (beyond 24 hours) can lead to germination, which changes their structure and affects how they cook. So, it is best to stick to the recommended soaking time of about 12 hours or overnight.
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Warming the beans before puréeing them
To warm the beans, you can simmer them for 20 minutes in a pot of water on the stove. This is a quick and easy method that can improve the texture and taste of your hummus. It is a recommended step, especially if you are using canned chickpeas, as it ensures they are well-cooked and ready for blending. The warmth also helps to soften the chickpeas, making them easier to peel if you prefer a smoother hummus without the skins.
Another benefit of warming the beans is that it can enhance the flavour of your hummus. Warming the beans can bring out their natural flavour and make your hummus taste fresher and more delicious. This is because warming the beans releases their natural oils and aromas, adding depth and complexity to your hummus. Additionally, warming the beans can make it easier to blend them with other ingredients, such as tahini, lemon juice, and garlic, creating a more cohesive and flavourful dip.
Some recipes suggest using ice cubes or ice-cold water to thicken the hummus and give it a fluffy texture. By adding ice, you can control the consistency and ensure your hummus is not too thick. The ice reacts with the fat in the tahini, creating a thicker, creamier dip. However, it is important to note that some people prefer to use room-temperature water, as it is believed that ice water can affect the flavour or texture of the hummus.
Overall, warming the beans before puréeing them is a crucial step in making delicious, smooth, and creamy hummus. It ensures the beans are tender and ready for blending, enhances their flavour, and improves the overall texture of the dip. Whether you are using canned or dried chickpeas, taking the time to warm them can elevate your hummus and make it taste truly homemade.
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Frequently asked questions
It is not necessary to husk chickpeas before making hummus, but it will result in a smoother texture. If you have the time, it is worth doing.
It can take around 10 to 20 minutes to husk a can of chickpeas.
You can try rubbing the chickpeas between a clean kitchen towel to speed up the process, but this may not make a huge difference.
