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Making hummus

post #1 of 36
7/13/10 at 1:24pm
Thread Starter 
How do you grind your chickpeas? The blender is a pain in the ass, and I don't have the space or desire for a food processor.

Has anyone had any luck with the "magic bullet" or similar devices for making this wonderful chick pea paste?
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post #2 of 36
7/13/10 at 1:29pm
How about a slapchop?
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post #3 of 36
7/13/10 at 1:32pm
actually, does anyone have a foolproof hummus recipe? i've been trying to make it for a couple of years and it always turns out o.k., but never as good as it could be.
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post #4 of 36
7/13/10 at 1:36pm
Thread Starter 
Foolproof? Nah, it's something that's really made to taste. Mess around with your tahini and lemon juice amounts until it's how you like it. I just want a more convenient way of blending it.
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post #5 of 36
7/13/10 at 3:03pm
would a food mill work?

I have not tried making hummus since I got one (and I am not sure mine has fine enough holes) but I too find the blender a useless tool for making anything "paste" like.
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post #6 of 36
7/13/10 at 4:06pm
The magic bullet works great for me. Got one at Costco for $40 with a zillion different attachments...
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post #7 of 36
7/13/10 at 4:13pm
Quote:
Originally Posted by EL72 View Post
The magic bullet works great for me..

+1.

And I completely agree with the tahini and lemon juice comment, makes all the difference.
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post #8 of 36
7/13/10 at 4:17pm
Thread Starter 
Food mill, noway lol.

I almost bought a Bullet, but decided against it after reading negative reviews about some cheap 10 cent plastic part that breaks, and no replacement exists.
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post #9 of 36
7/13/10 at 4:19pm
They key is to make your own boiled chick peas from dried instead of using canned.
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post #10 of 36
7/13/10 at 4:42pm
Thread Starter 
Quote:
Originally Posted by MrDaniels View Post
They key is to make your own boiled chick peas from dried instead of using canned.

Interesting. Is there that big a difference? My favorite way is to drain the peas, cook them on the stove, and add water.
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post #11 of 36
7/13/10 at 4:53pm
dislike the consistency via machine, I've always used a potato masher but I am curious to see how a potato ricer would fare, in conjunction with a masher or something.
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post #12 of 36
7/13/10 at 5:08pm
I actually don't like tahini in mine. Why not get one of those little mini-cuisinarts? Not a full-fledged FP but should do the trick, albeit in smaller batches.
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post #13 of 36
7/13/10 at 5:52pm
Quote:
Originally Posted by javyn View Post
Interesting. Is there that big a difference? My favorite way is to drain the peas, cook them on the stove, and add water.


Huge difference. Soak overnight, discard the water. Slowly bring to a slight simmer in fresh water, cook until tender.
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post #14 of 36
7/13/10 at 5:59pm
Quote:
Originally Posted by MrDaniels View Post
Huge difference. Soak overnight, discard the water. Slowly bring to a slight simmer in fresh water, cook until tender.

Yes, dried is better than canned but, like most better things, requires a great deal more prep and advance planning
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post #15 of 36
7/13/10 at 6:07pm
Quote:
Originally Posted by Douglas View Post
I actually don't like tahini in mine.

Why not get one of those little mini-cuisinarts? Not a full-fledged FP but should do the trick, albeit in smaller batches.

Tahini is really oddly enough the most important component in Hummus. Anywhere you go in the Mediterranean the differences in Hummus are mainly due to the quality Tahini.
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