Reply to What do you find not worth it to make from scratch? And what is worth making from scratch?

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Worth it: English muffins, roasting your own nuts (easy to control salt), pitas, whipped cream, cold brew, pie crust, pesto, salad dressings

Not worth it: hummus (have not mastered this one, maybe with more tries it would be?) peanut butter (not much cost savings and my homemade tastes the same as store bought fresh ground), [/quote]

Are you using dried garbanzo beans? Maybe you are using the wrong or not enough tahini paste? [/quote]

DP but I have never succeeded in making hummus as smooth as store bought and I’ve done every imaginable thing to get the garbanzo beans softer. [/quote]

You need to soak overnight and cook them until mushy. Then, add a lot of tahina. You need a good blender or food processor. You might need to add a little water or extra lemon to dilute for puréeing purposes. [/quote]

OP here. I’ve made *pretty* good hummus (used Smitten Kitchen recipe) and it’s good enough on day 1 but how do you guys store it? Mine hardens up in the fridge and in the end this hasn’t been worth the effort for me. We usually buy a big tub at the grocery store and eat with veggies throughout the week but mine isn’t great by day 2 even...[/quote]

So, my advice would be to overnight soak a large bag of hummus. Freeze half. Boil and use the other half for your hummus. Personally, I don’t eat it after day four. You need to serve at room temperature - so take a portion out and put on your counter for 30 minutes. Then, thin with fresh squeezed lemon, and then add a layer of good olive oil just before eating. Next time you want hummus, defrost and cook. https://food52.com/recipes/22888-yotam-ottolenghi-sami-tamimi-s-basic-hummus[/quote]

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