How to get lumps out of homemade humus

[warpig1]

I have been recently making my own humus however it always seems to be a little lumpy no matter how much I blend it. I have tried adding the liquid before, during and after blending but to no avail. Maybe it is my (possibly cr*p) blender. I just expected it to be smooth like the one you buy in the supermarket. Any ideas

[Makinamess]

Are the "lumps" just bits of chickpea that haven't been mashed up totally ? If so, don't worry, it won't affect the taste. I only ever mash my chickpeas with a fork before stirring in the other ingredients, so mine is always slightly lumpy !!

I vary my hummus by adding sesame seeds that have been lightly browned in a frying pan (no oil) and using slightly less oil so I get a thick pat� style hummus which is great on hot toast. If you'd like the recipe, I'll post it here.

[JamesEverton]

Makinamess I'd like to see your recipe. I keep meaning to make hummus and a tried and tested recipe would be great.

Thanks!

[Makinamess]

Hummus Pate

1 400g can cooked chickpeas, rinsed and drained
4 tbsp sesame seeds
2 cloves garlic, crushed (add more if you really like garlic)
Juice of 1 lemon
2 tbsp tahini (sesame seed paste) � I use the light version
4 tbsp olive oil � I use extra virgin
3 tbsp chopped fresh parsley
freshly ground black pepper

In a large mixing bowl, mash up the chick peas with a fork or potato masher. Put the sesame seeds into a heavy frying pan over a low heat and stir them around until they are golden brown and starting to pop. Mix them into the chick pea mash. Beat in the garlic, lemon juice, tahini and then gradually add the oil. Mix in the parsley and season with the pepper.

Lovely served on toasted wholemeal bread.

[warpig1]

That sounds delicious, will try it out as well and not concern myself with my politically incorrect lumpy humus, as it is still tasty. thanks.

[nickmo]

And have to add that a hand made hummus will have the lumpy bits as it isn't designed to be pumped / flow through tubes and nozzles to suit a bulk manufacturer, so don't worry about them. The 'smooth' style is really only achieved through extra pureeing of the peas and using loads of oil - balanced to give an acceptable flavour and texture.

If you want to try some alternatives, few variations here: http://www.astray.com/recipes/?search=hummus

[warpig1]

Wow nickmo, didn't realise ther were so many variations. Will be making humus from now to next year, happy days. thanks.

[nickmo]

Hi warpig1 - oops, sorry - - - I know you only wanted to know about lumps, but I think its nice to know there are options to try - the white bean version is a bit creamier, and adding cumin, cayenne, paprika etc gives the hummus a nice 'extra'.

Try it with zahter as well - get that from a local asian shop - blend of herbs with thyme. Makes a lovely labneh (youghurt drink) for the hot days.

And just when you think you are safe . . heres another 150. One for everyday now! http://chef2chef.net/search/menuc.php?start=0& search=hummus

[warpig1]

Ha ha, better ring Tesco's and tell them to order in some more pulses:-o)

[Kim A]

If you do really want it smooth and creamy, you need to warm the chickpeas (if using tinned) first in a little of their canning juice, add the warmed chickpeas and their juice and the other ingredients (lemon, tahini, garlic, olive oil, whatever) and process them in a blender. Although, why would you want to eat smooth, when you could eat textured? Oh, hummus is also very good baked. Make as normal, tip into shallow overproof dish, pour over a little oil and sprinkle with pine nuts then stick under a hot grill, or into a hot oven until a golden brown crust forms on top - you need to watch the pine nuts cos they burn like b*gg**y. eat whilst hot. dead gooey and v delicious.

[naz_nomad]

Push it through a sieve using the back of a spoon

[swansgal]

i usually put tahinah in it, during blending, makes it a bit softer. Usually sold in continental food shops.

[JamesEverton]

Thanks Makinamess (and nickmo). I'll give this a try shortly.