Heavenly Yum-Hummus

Heavenly hummus? Really? I make my own and it is excellent. However, some time ago, I went to a new restaurant in town and had their hummus. Oh my, oh my. It tasted great but what blew me away was the texture. It was so silky smooth and not as grainy as most hummuses (hummi?) I have had or made. It was….heavenly – smooth, fluffy. I asked the waitress how it was made. She was clueless. She asked the chef in the back. He said no way was he giving it up. So, me being me and me being an excellent food sleuth, I determined to reverse engineer his hummus. Chick peas, garlic, lemon juice, tahini, good virgin olive oil….basic. But the method was what lifted this hummus from ho-hummus to Yum-Yummus.

I used canned chickpeas which is perfectly acceptable and in my various experiments, there was no difference in the long way of cooking your own as opposed to dumping out of the can. I did however discover there is an expensive organic brand that is bland and tends toward mush. Regular store brand worked just fine.

I mashed the chickpeas and sieved them and mixed with ingredients. Still grainy and dense. I put in a blender and then strained the pureed beans and mixed. Nope. Not that either.

I put the beans and some extra liquid in my food processor and then mixed. Smoother, but my tongue said, Girlfriend, you still have work to do. I continued. I ate enough hummus in a couple of weeks to mortar a brick wall around our property. Made my family crazy as well.

Reliving the texture in my mind, I had an epiphany – Eureka! Emulsion! Like mayonnaise – mixing together elements that normally do not mix such as an oil and a liquid to make a creamy smooth something else: Emulsion. I learned it as a pharmacy tech and I learned it in culinary school. I was about to make hummus history.

So—-below are the instructions for method. Add more or less seasonings to your taste, but do the emulsion thing. After a couple of tries, I hit on the right method. I dug in with a spoon to test the texture and taste. Oh be still my heart! Heavenly Hummus was now available at my house.

3 Tbs. fresh lemon juice
¼ c. water
6 tsp. tahini, well stirred
2 Tbs. extra-virgin olive oil, good quality
1 14 oz. can chickpeas, drained and rinsed
1 garlic clove, finely minced
½ tsp. salt
¼ tsp. ground cumin
Pinch or two of cayenne
1 Tbs minced fresh cilantro or parsley for garnish
4 tsp. pine nuts
Additional olive oil for garnish (Optional)

Combine lemon juice and water in a small bowl. Whisk together tahini and olive oil in another small bowl until smooth and blended. Process chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground. Scrape down bowl. Then with machine running, add lemon juice/water in a steady stream through feed tube. Scrape down bowl again and continue to process for a minute. With machine running, add oil/tahini mixture in a slow steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds.

Transfer hummus to serving bowl. Stir in pine nuts reserving a few for garnish. Sprinkle minced herbs over surface and cover with plastic wrap. Let stand at least 30 minutes for flavors to blend and develop. Remove plastic wrap, drizzle lightly with olive oil, sprinkle on reserved pine nuts, and serve.


(free public domain image)

36 Comments (+add yours?)

  1. Let's CUT the Crap!
    Jun 16, 2014 @ 12:37:08

    Yum. Must try your method. At first I thought you would suggest the hand blender as I recently found it did a better job than my food processor on sweet potato soup, but I understand what you’re saying. ❤


  2. cindy knoke
    Jun 16, 2014 @ 14:25:48

    Oh yummy!! Thanks for posting.


  3. FlaHam
    Jun 16, 2014 @ 16:16:24

    Kanzen, you know I love you, at least I hope you know, and you have made me drool so much since I have been following you. But LOL I need to get past hummmmmus yuk yuk, and it’s more that a texture thing for me It starts with the Chick pea double yuk. LOL LOL, I am not a beans or peas guy at all. But I will say the picture looks great, kinda of pumpkiny to me, and I enjoy pumpkin But the shocker to my taste buds LOL LOL Please forgive me. Take care, Bill


    • kanzensakura
      Jun 16, 2014 @ 18:07:49

      It’s okay Bill. I understand. you probably wouldn’t like some of my more Japanese-y recipes either. I know if I fed you a bite of this, you’d be amazed and like it. it’s hard to get past the pea thing…..but I grew up eating all kinds of stuff and learned to like hummus as a teenager. I just never liked the grainy texture. this is smooth and silky and makes me very happy! hugs and a big ol’ smack on your cheek. Date: Mon, 16 Jun 2014 20:16:26 +0000 To: thspencer51@hotmail.com


  4. M-R
    Jun 16, 2014 @ 16:29:00

    Sounds marvellous, Kanzen ! – I believe I might give it a try, but only after I’ve sneaked out to the cupboards in the hallway and recovered my food processor. VERY long story. Don’t ask. 🙂


    • kanzensakura
      Jun 16, 2014 @ 19:11:51

      LOL…I can understand. If it is any comfort, mash the beans well, sieve to remove the bean hulls…add the liquids and use a hand mixer. You can add the lemon juice, oil, etc. using the hand mixer. I’ve gotten so I use it a lot instead of the processor.


      • M-R
        Jun 16, 2014 @ 20:00:31

        There’s another thought …


        • kanzensakura
          Jun 16, 2014 @ 20:04:44

          I “lost” my processor. I had originally done this recipe in the processor so I included my notes for it. However, it is amazing how a hand or stand mixer does so much. Now you must realize, if I post how I lost the processor, folks everywhere will start losing them. I’m not ready to be responsible for that revolution….yet.


  5. lorriebowden
    Jun 16, 2014 @ 18:13:56

    Oh…I can’t wait to try! I love love love hummus and will try your recipe. I could eat a bowl of it for dinny!! 🙂


  6. macjam47
    Jun 16, 2014 @ 20:13:19

    I love hummus. I’ll have to give this a try.


  7. joannesisco
    Jun 16, 2014 @ 21:14:53

    I have been disappointed by attempts to make hummus for exactly the reason you stated … the texture was wrong. Buoyed by the success of your peach cobbler yesterday, I will have to give this one a try too 🙂


    • kanzensakura
      Jun 16, 2014 @ 21:51:58

      Just drizzle n the oil slow-w-w-ly or the emulsion will break. If you’ve ever made hollandaise or mayonnaise by hand, you are doing the same thing. I las made with a hand mixer and had better control than with the processor. It’s up to you. I think the extra beating of the acid and oil emulsifying does make for that smooth texture. Date: Tue, 17 Jun 2014 01:14:56 +0000 To: thspencer51@hotmail.com


  8. huntmode
    Jun 16, 2014 @ 22:16:58

    One my foodie friends taught me how to make hummus and it is very close to your technique, Kanzen – yours calls for more ingredients, so it would without question be new hummus flavor! I love hummus.


  9. seeker
    Jun 17, 2014 @ 01:40:30

    I will try doing this again (second time) with your recipe. Sounds delicious. Thank you.


  10. Bernice
    Jun 18, 2014 @ 12:47:03

    I do enjoy hummus and I did make it last year as part of my Eat Well Live Well program. I can’t remember if it came out real smooth or not. Mine was with roasted red pepper so most likely more thick than creamy and smooth. Some day I will need to make it again without the red pepper. i like it smooth and creamy.


  11. charlypriest
    Jun 23, 2014 @ 05:37:54

    This is the food I need, stop eating too many burgers and more healthy, getting there. But is sad to eat healthy. All the things that taste good in life seems to put your cholesterol through your roof, but they sure seem tasty. So did this plate though. Liked it, and not that hard to make. I´m defend myself in the kitchen, not so much because I like to cook but if I hadn´t learn earlier in my life I would have been broke much more earlier in my life from eating in restaurants all day. Nice recipe.


    • kanzensakura
      Jun 23, 2014 @ 11:36:13

      LOL, eating healthy is not a frowner! I try to maintain a balance between healthy and between plain old bad for you. I think we tend to get lazy when it comes to food and eating and stick with what is safe, familiar, and easy. It’s all about changing attitudes and priorities. You will find in my recipes, I frequently use terms like “good quality”, “fresh”….It took me a bit to realize I was worth not only eating good food, good taste, good for me, but also I was worth creating it. All food I fix, I fix with love – not just for myself but for those I love. If I cook with that in mind, it makes preparation easy and makes me want to do and be the best I can. I like simple food too. For Sunday dinner, I fix a simple, lean, marinated pork tenderloin on the grill. Good supper and good leftovers for a couple of days for my husband and I. I just planned ahead and did it. Take care of yourself and take some chances with your food. Sometimes, we just need to adjust our taste buds – less salt, less, sugar, less fat. That being said, I LOVE my fried chicken! 🙂


  12. kanzensakura
    Jun 23, 2014 @ 13:24:49

    I am posting a Japanese fried chicken this week with a sunomono recipe – Japanese version of southern fried chicken and cole slaw… 🙂


  13. el34ax7
    Jun 30, 2014 @ 10:37:54

    Oh, how our families suffer when we perfect our dishes. I’m working on a Saag Tofu recipe and have made it 3 times in the last two weeks. The wife doesn’t seem to mind… yet.

    Now, where the H is that pita bread?


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