No-Fuss Jalapeno Hummus Recipe (2024)

FAQs

Why is my homemade hummus tasteless? ›

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.

As I said earlier, tahini has a mildly bitter flavour, so if your hummus is bitter, you've most likely added too much tahini. Also make sure that the tahini you do have is hulled, as opposed to unhulled. Hulled tahini just means that the bitter husks on the outside of the sesame seed have been removed before blending.

Place chickpeas, jalapeño peppers and reserved juice, tahini, garlic, and lemon juice in a blender or food processor; season with cumin, curry powder, and crushed red pepper. Blend until smooth.

Sometimes just an extra pinch of salt can transform a bland hummus into a terrific hummus where all the flavors come together perfectly.

Spices like paprika, cayenne pepper and sumac all lend a marvelous layer of nuance to a classic hummus dip. Seasoning your hummus with spices is perfect when you want to supercharge your hummus dishes with flavor. This trick also works with making canned soup taste better.

Ground cumin and salt help to make it taste amazing, and the ground cumin adds a little more spice and richness. Olive oil makes the texture of the hummus luxurious.

Helps protect liver and kidney function

Tahini contains compounds that may help protect your liver and kidneys from damage.

Best Overall Tahini: Al Arz Tahini

This is one I have on hand in my home kitchen for hummus, baba ghanouj (also spelled baba ganoush), tahini sauce for my falafel, and more.

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.

Chilled Temperatures: Cooler temperatures help stabilize the emulsion, so using chilled cooked chickpeas and cooking water will give a thicker texture to the hummus. I like to let it rest covered in the refrigerator for an extra hour to help it get thicker and creamier. Remember to stir the tahini well before using it.

Is it better to make hummus with wet or dry chickpeas? ›

Dried chickpeas provide better flavor than canned. Overcooking the chickpeas in water with baking soda makes them easier to blend. Puréeing the chickpeas while they're still hot lets you use a blender instead of a food processor for smoother texture.

The Israeli interpretation of hummus is renowned for its distinctive attributes that set it apart from other Middle Eastern variations. Israeli hummus is revered for its smooth and creamy consistency, often achieved by a generous addition of tahini, a paste made from ground sesame seeds.

Lemon juice contains high levels of Vitamin C, and is an effective natural preservative due to its citric acid content. It also adds tanginess and a light, fresh flavor to hummus.

This a major sign that hummus has gone bad

Whatever you find growing on top of your aged hummus, it's never a good idea to eat it. Whether it is a widespread fuzzy mold or little spots of black, green, grey, or white, the solution is the same: toss it in the trash.

Tahini is a paste made from ground sesame seeds, which makes hummus taste incredible. You can buy tahini, or you can make it yourself. We use homemade tahini to make hummus that's 100% from scratch (it's easy, I promise).

Pulse until mixture becomes somewhat smooth and combined, but do not over mix. Add water as necessary to facilitate blending. At the end, add olive oil and pulse no more than three times, just to incorporate.

Hummus will tend to thicken overnight and you can loosen the mixture by adding water or more lemon, to taste. Hummus tastes the best when made fresh but that doesn't mean it doesn't taste good days after it's made. It's incredibly convenient and necessary to have hummus in your fridge throughout the week.

But this dip is also flexible: cumin and pimentón are optional, as are herbs or blends like za'atar.