Comments on: Hummus and the secret.

By: tiffany

tiffany — Sun, 22 Jun 2014 16:26:27 +0000

You are a hummus God!

Do you know why its still a little lumpy bumpy in the food processor? I skinned the beans. Can you make the entire thing in a blender? I had a creamier experience with the blender for the tahini and lemon juice mixture. Either..super yum and no part time job at the Mediterranean restaurant needed!

By: Shannon

Shannon — Tue, 18 Mar 2014 17:39:57 +0000

To rid yourself the headache of peeling each chickpea, you can buy the chickpeas whole and dried at an arabic store in bulk. Soak them overnight, rinse in the morning. And that’s it!

By: Nick

Nick — Mon, 20 Jan 2014 22:02:40 +0000

Dude, you nailed it! It’s ALL about this approach. The results are night and day.

By: Tracie Van Wagoner

Tracie Van Wagoner — Sun, 03 Nov 2013 21:34:29 +0000

2 large organic cans garbanzos. Dump 1 can into bowl with water from the beans a rub&rub…skins slip off with ease. skim skins off,they float to the top. Reserve water from second can. Repeat process with second can Use water from the first can. Make double batch hummus Rinse beans use clean bean water from second can to thin using your fav hummus recipe EASY PEASY :>

By: ryan

ryan — Fri, 05 Oct 2012 20:29:01 +0000

Rob – Thanks for that! Seems easy enough. “Glorious results” I like that.

By: ryan

ryan — Fri, 05 Oct 2012 20:26:07 +0000

m.c. – Hmmmm, interesting. I’ll give it a shot. Although I’m super happy with my current results I’ll try anything once.

By: Rob

Rob — Wed, 03 Oct 2012 02:36:47 +0000

Skins come off easily if you soak the beans overnight in water PLUS a half teaspoon of baking soda. Makes the skins soft. Then you boil the beans for about 5-10 minutes in fresh water with baking soda in again. Taste the beans to get just about smash-tender. Not too soft or they’re bland. Not too hard or they’re crunchy and never blend smooth.

Anyway, you take them out and add cold water (mostly so you can put your hands in without burning them on the boiling water.) Stir the beans with your hand vigorously, grabbing the beans as you do it. The skins come right off and float to the top. Beans sink.

Pour off the skins and repeat until you get few to no skins. It’s very little effort. I generally have to only repeat the rinse about 3-4 times. No hassle.

Then mix in food processor.

I’ve been getting glorious results ever since I started removing the skins. I knew that was it because I did them one by one just to see if it made the difference. Then it was just the matter of figuring out the way to get them off easy. Softening them was the key…

By: m.c.

m.c. — Fri, 28 Sep 2012 23:28:02 +0000

The Real Secret for super smooth Hummus is ……..
Drum Roll………..
‘Garbanzo Flour!

By: ryan

ryan — Wed, 04 Apr 2012 15:42:51 +0000

Stephen – It’s all in the technique/”secret”. Like I said I usually only use half a can of beans since the tahini cream is pretty much awesome by itself. You’re the second person to mention using water to remove skins, gonna try. Flour instead of beans! Man, I think you’ve tried and experimented as much as I have, that’s great. Seems kinda logical.

By: Stephen

Stephen — Wed, 04 Apr 2012 08:21:58 +0000

Thanks a lot for posting this, I knew there had to be a secret somewhere!
Going to try it the next time I make hummus.

One other tip I read about removing the chickpea skins was just to place them in a bowl with water and rub the skins until they float to the top, where you can just skim them off. ( http://www.macheesmo.com/2010/09/creamy-hummus/ )

I’ve also tried using flour instead of the whole beans, but it didn’t work out so well…!