Spinach Artichoke Hummus Recipe | Gimme Some Oven (2024)

FAQs

What to add to hummus to make it taste better? ›

Next, enhance the blank slate of flavor with a few squeezes of lemon juice, a sprinkling of garlic salt, a turn of freshly cracked pepper, a heavy-handed sprinkle of paprika, and a generous drizzle of your nicest olive oil. Bonus points if you have an herby olive oil on hand with a little color to it.

Freshness: The Homemade Advantage

By using freshly cooked chickpeas, freshly squeezed lemon juice, and top-notch tahini, you're guaranteed a hummus that bursts with flavor. On the other hand, store-bought hummus, while convenient, often lacks the same level of freshness.

If you've already made a batch and it's bitter, instead of throwing it out, just double the quantities of all of the other ingredients to dilute the flavour a bit… Don't worry you can freeze half if it's too much.

2. Mix in another tablespoons of tahini. And the same goes for tahini, which will make store-bought hummus creamier and more nutty with sesame.

Don't Forget the Tahini

Tahini is a sesame seed paste that gives hummus its distinctive flavor. These days, prepared tahini is easy to find in grocery stores. Or try this homemade tahini recipe.

Consider jammy, Roasted Caramelized Onions or crispy garlic (that you can fry in your microwave!) as your next hummus toppings for an easy upgrade. If you're looking for a little extra crunch, consider Dukkah, a savory blend of nuts, seeds, and spices.

If you feel adventurous, try replacing the tahini with an equal amount of peanut butter, sunflower seed butter, Greek yogurt, chopped roasted peppers, pitted olives, roasted beets, steamed sweet potato, avocado, or thawed frozen peas, to name just a few possibilities.

You're Not Using Enough/The Right Tahini

The one ingredient that gives hummus its undeniable richness, depth of flavor, and subtle nuttiness is tahini. This means that the final product depends on the amount of tahini that you add and the brand of tahini that you're using.

If your Hummus tastes bland, start by adding more salt. You can also add more lemon juice or garlic, or stir in some fresh herbs, spices, roasted peppers, and more (see below for more tips).

Baking soda: Adding baking soda to the chickpeas helps make the legume easier to digest, softer, and makes them easy to peel. Don't skip this ingredient! Lemon juice: I never suggest using pre-bottled lemon juice, but I especially urge you not to in homemade hummus.

Why is my hummus bad? ›

You will definitely notice that the hummus is spoiled when you see mold growing on it. The less obvious may be that the hummus offers an unpleasant, off-odor and sour smell. This hummus may also taste sour if you decide to try it. Our recommendation is: when in doubt, always throw the food out.

A simple touch of fresh chopped green onions, chives, parsley, rosemary or dill is another brilliant way to add more flavor to your hummus.

If , for some reason, you ended up using more liquid than you should have or if you still want a thicker consistency, you can add a bit more tahini. And if you chill the hummus for an hour or so before adding any garnish, that should help as well.

Things that will not make smooth hummus:

Adding lots of water. This will make your hummus watery and a little bit smoother but it will be way too runny. Using the chickpea water doesn't make your hummus smoother.

Adding ice cold water to a tahini-based sauce is an important step because it makes for a super fluffy end product. Using ice cold water lightens the color of tahini, creating a hummus that is light and fresh looking. We recommend adding the ice water before adding in the cooked chickpeas.

Hummus is a delicious spread or dip made from chickpeas, tahini, lemon, and spices. It is a popular dish in the Middle East and the Mediterranean. You can find store-bought versions in the United States, but you should skip those and make your own.

Slight edge to homemade. Both dips are made primarily from chickpeas and plant oils and are therefore nutritious and low in fat, but the store-bought version does contain citric acid and potassium sorbate as preservatives.

You may be using poor quality olive oil, compared to what they use in restaurants. You might be using a different variety of cumin. I have noticed a difference between Indian cumin and the cumin you usually get in typical western grocery stores. You might not be using enough oil.

Store-bought flavor and texture disappointments aside, the math in favor of making my own hummus is reason enough. (Put simply: it's cheaper.) Learning how to make hummus is so easy, delicious, and well worth it. You can get very serious about making hummus from scratch.