How to make smooth Chumus?
I found many Chumus recipes online. The general gist is to cook the chickpeas for a few hours (or let them sit in water for a day, then cook them), grind them, add water/oil/Tehina/lemon juice, and salt/pepper.
The result comes out more or less chunky (not that there are pieces, but it feels thick). I've seen "professionally made" Chummus (like Sabra) come out rich and smooth.
How do they do it?
Best Answer
I like mine really smooth, so I make the whole thing in a food processor. You can use the "pulse" feature if you still want a little chunkiness, but if you want it really smooth, just process the heck out of it.
If you don't have a food processor, a blender may work too. If you have neither of those, you could try a very fine potato masher but that would be a lot of work.
For extra fanciness, I also like to top my serving bowl with a little pool of chilli oil to allow my guests to add spiciness if they wish.
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How do I make my hummus less grainy?
Pureeing the chickpeas when they are cold. Warmed beans actually blend into a smoother, lighter hummus than cold beans do. Follow this tip: If your cooked beans are cold, warm them in the microwave for 30 seconds before blending them.Why is hummus so gritty?
The chickpeas. The most important thing to note about chickpeas is that they have translucent skins. Those skins are the cause of grainy hummus, and they dampen flavor.Why is my homemade hummus not creamy?
The key to smooth and creamy hummusIt doesn't need to have oil added to it, except a little on top, to be mixed in - or not - as desired. But it does have to be excellent extra virgin olive oil.Is it better to make hummus in a food processor or blender?
Dried chickpeas provide better flavor than canned. Overcooking the chickpeas in water with baking soda makes them easier to blend. Pur\xe9eing the chickpeas while they're still hot lets you use a blender instead of a food processor for smoother texture.The Secret To SMOOTH Homemade Hummus
More answers regarding how to make smooth Chumus?
Answer 2
In my experience the two key factors to getting really smooth hummus are:
Be sure that your chickpeas are cooked thoroughly. This is not the time to leave them al dente, you want them to be completely tender.
Emulsify your hummus. Puree your chickpeas, seasonings, and a bit of the cooking water until it is thick, but smooth. Once you've got this as smooth as you can get it, slowly drizzle in your oil based ingredients (tahini & olive oil). This seems to be the most important factor, as I've made incredibly smooth hummus without removing the chickpea skins.
Answer 3
This might be helpful, they use baking soda to soften the chickpeas before and during cooking.
Answer 4
One trick I've always used to "smoothen" things in the kitchen is to use a mesh strainer and a plastic bench scraper. What you do is "push" the hummus through the fine mesh of the strainer after it's been run through the food processor. This will give a very smooth texture and remove any large chunks that the processor missed.
Answer 5
In order to make really smooth hummus, you have to find a way to deal with the skins of the chickpeas.
One way might be a more powerful food-processor or blender, or simply more time pureeing, to get smaller chunks.
The better way would be to get rid of the skins altogether. This is what a food mill is designed to do. It purees the soft parts of food while holding back tough parts like skins.
Or you could peel the chickpeas. One trick I heard uses two kitchen towels and a rolling pin: http://eatsblog.dallasnews.com/2012/05/paula-wolfert-smooth-talks-hum.html/
Answer 6
Cooking the chickpeas in a crockpot will yield a well cooked product that will puree into smooth hummus
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