Deciding between multiple NYT hummus recipes, any recommendations?

[Anonymous]

right or wrong, we judge all hummus by Moby Dick's. And nothing compares.

[Anonymous]

Anonymous wrote:I know this isn't what you asked, and I'm (a bit) sorry for being THAT poster, BUT...

I use the smitten kitchen hummus recipe. I keep meaning to soak beans but never do. Even with canned beans it is excellent. The last time I made it I used more water than usual and it was the best batch I've ever made. https://smittenkitchen.com/2013/01/ethereally-smooth-hummus/

This is what I use too.

[Anonymous]

Anonymous wrote:I know this isn't what you asked, and I'm (a bit) sorry for being THAT poster, BUT...

I use the smitten kitchen hummus recipe. I keep meaning to soak beans but never do. Even with canned beans it is excellent. The last time I made it I used more water than usual and it was the best batch I've ever made. https://smittenkitchen.com/2013/01/ethereally-smooth-hummus/

She is so hyperbolic all the time! Ethereally ...

[Anonymous]

Canned chickpeas not good. Cook dry ones and then de-shell!

[Anonymous]

Anonymous wrote:Canned chickpeas not good. Cook dry ones and then de-shell!

I use dry but don’t de shell. My middle eastern husband and MIL agree it is totally unnecessary and no one from their home country does that, except for high end restaurants. If you have a powerful food processor the skins are no big deal- extra fiber.

[Anonymous]

Anonymous wrote:I know this isn't what you asked, and I'm (a bit) sorry for being THAT poster, BUT...

I use the smitten kitchen hummus recipe. I keep meaning to soak beans but never do. Even with canned beans it is excellent. The last time I made it I used more water than usual and it was the best batch I've ever made. https://smittenkitchen.com/2013/01/ethereally-smooth-hummus/

+1, this is the BEST recipe and I've gotten big complements on it. But it's also a PITA to remove the outer skin of the chickpea unless you can get the kind that already have it removed.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I know this isn't what you asked, and I'm (a bit) sorry for being THAT poster, BUT...

I use the smitten kitchen hummus recipe. I keep meaning to soak beans but never do. Even with canned beans it is excellent. The last time I made it I used more water than usual and it was the best batch I've ever made. https://smittenkitchen.com/2013/01/ethereally-smooth-hummus/

She is so hyperbolic all the time! Ethereally ...

Yes she is and I love it! It's also how I feel about really good food so her words speak the hyperbole in my mind

[Anonymous]

Anonymous wrote:You don’t really need a recipe.

Cooked chickpeas (still warm), couple cloves garlic, some lemon juice, tahini and water to taste and consistency you want, salt. Run the food processor

Srsly, hummus is something people make with zero thought. Stop overthinking, OP.

The only thing I’ll add is topping with some olive oil or zaatar

[Anonymous]

Anonymous wrote:

Anonymous wrote:You don’t really need a recipe.

Cooked chickpeas (still warm), couple cloves garlic, some lemon juice, tahini and water to taste and consistency you want, salt. Run the food processor

Srsly, hummus is something people make with zero thought. Stop overthinking, OP.

The only thing I’ll add is topping with some olive oil or zaatar

My only comment is that removing the chickpea skin DOES make a way better hummus, much more smooth. It's why the Smitten Kitchen recipe or ones like it will reign supreme.

[Anonymous]

Anonymous wrote:If you like it smooth, google "Sabra style hummus recipe" -- it's all about the order of operations. You want to blend the tahini and lemon juice first, then add the garlic, then the chickpeas.

For supersmooth, you want to peel the chickpeas, but I find that not worth the time.

Use this recipe - you boil the chickpeas with baking soda - no peeling required.

https://cookieandkate.com/best-hummus-recipe/

I find this makes a HUGE difference if you want the really smooth, lightweight hummus. This is my go to after living in Israel - the closest I've found.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:You don’t really need a recipe.

Cooked chickpeas (still warm), couple cloves garlic, some lemon juice, tahini and water to taste and consistency you want, salt. Run the food processor

Srsly, hummus is something people make with zero thought. Stop overthinking, OP.

The only thing I’ll add is topping with some olive oil or zaatar

My only comment is that removing the chickpea skin DOES make a way better hummus, much more smooth. It's why the Smitten Kitchen recipe or ones like it will reign supreme.

It doesn’t make it “better” just smoother texture. Like crunchy vs smooth PB.

[Anonymous]

Make sure you use dried garbanzo! You can’t make good hummus with canned beans, and I’m a lazy cook and hate cooking beans.

[Anonymous]

Americans add too much lemon and ruin hummus. Make sure you’re easy on the lemon so you can actually taste the chickpeas, tahini and garlic.

[Anonymous]

In that cookie and Kate recipe, you can tell they used too much lemon by the color of the hummus

[Anonymous]

Smitten kitchen is the right color