There is nothing wrong with store-bought hummus, but it rarely compares with the homemade version of this Middle Eastern spread. The latter is simple and quick to make while allowing you to customize it to your preferences.
However, in order to have the best homemade hummus, there are certain mistakes you have to avoid during the cooking process. Check them out below.
Trying to Go Over-the-Top
It can be tempting to put as many different ingredients in your hummus as possible. However, this way, you will be one step closer to ruining the entire batch. Keep it simple and use just the basic ingredients and a few additions to get the taste right.
Opting for Canned Chickpeas
Canned chickpeas are a convenient option, but they won’t get your hummus where you want it to be. Instead of a canned version, go for fresh chickpeas that you can cook yourself. This will make all the difference in the taste.
Not Using Good Quality Tahini
Tahini also plays an important role in the taste of hummus. Don’t opt for the cheap and low-quality variety and instead go for the good stuff.
Skipping the Baking Soda
If you don’t want grainy-looking hummus, add a teaspoon of baking soda when cooking the chickpeas. This will soften their usually thick skin and will allow you to get an even puree.
Letting the Chickpeas go Cold
Pureeing cold chickpeas will frequently result in an uneven consistency. To achieve a smooth texture all the way through, always puree chickpeas while they are warm.
