Sweet Potato Hummus Recipe (2024)

FAQs

Why is my homemade hummus not creamy? ›

You might need more tahini, garlic, lemon and/or salt and very likely more chickpea water. Add a bit of each as you need, the recipe explains. "Blitz the hummus until very smooth, a few minutes at least. Don't worry about the hummus being too loose; it will thicken as it sits."

If your hummus is the right consistency or thickness but it tastes dry and pasty, it might be lacking a bit of oil. This recipe relies on the tahini to give it creaminess as I don't find olive oil makes enough of a difference to warrant the extra calories.

Freshness: The Homemade Advantage

By using freshly cooked chickpeas, freshly squeezed lemon juice, and top-notch tahini, you're guaranteed a hummus that bursts with flavor. On the other hand, store-bought hummus, while convenient, often lacks the same level of freshness.

Tip for extra CREAMY hummus

Add enough liquid! Compared to other hummus recipes, I use little tahini (sesame paste), lemon juice and olive oil. I want the hummus to taste like chickpeas and not like sesame or slightly bitter due to adding too much olive oil or lemon juice. Ergo, I add enough water.

If you feel adventurous, try replacing the tahini with an equal amount of peanut butter, sunflower seed butter, Greek yogurt, chopped roasted peppers, pitted olives, roasted beets, steamed sweet potato, avocado, or thawed frozen peas, to name just a few possibilities.

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.

Next, enhance the blank slate of flavor with a few squeezes of lemon juice, a sprinkling of garlic salt, a turn of freshly cracked pepper, a heavy-handed sprinkle of paprika, and a generous drizzle of your nicest olive oil. Bonus points if you have an herby olive oil on hand with a little color to it.

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. We also drizzle over the top of the swirly hummus when serving.

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

What thickens 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.

Add Some Nice Spice

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.

Once the dip is left open and unrefrigerated, it is exposed to various bacteria and microbes that may accelerate its spoilage, and it does go bad if left out for too long.. If you plan to store some for later, it is best to minimize the amount of time it spends unrefrigerated, and try to keep it free of contamination.

Tight supplies have helped push U.S. retail prices higher. Chickpeas on U.S. grocery shelves jumped 12% from last year, nearly 17% higher than prior to the pandemic, according to the most recent NielsenIQ data. Hummus prices have increased 6.9% since 2019.

If you find the hummus too thick, add some of the reserved cooking liquid and thin until you get the desired texture. Taste the hummus and add more salt, if needed. Spoon and spread the hummus into a shallow serving bowl (or two of them depending on size), building up the sides a little.

Place the drained chickpeas (reserving a few for decoration), aquafaba, tahini, lemon juice, and ¼ teaspoon sea salt into a food processor or blender, and blend for 2-3 minutes, until smooth. If necessary, add more aquafaba (or water) to loosen the hummus.

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

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.