Terre Pruitt's Blog

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Still Searching For Creamy

Posted by terrepruitt on October 13, 2012

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, ZumbaAfter subbing with Nia for a Zumba class today, I made a quick stop at the Farmers Market in our corner of San Jose.  I wanted to buy some greens and remembered I could get some pita bread for my hummus.  I finally made hummus with my new blender.  I pretty much followed the hummus recipe I have and I like, but I think I put six teaspoons of the “bean juice” because I was thinking more liquid would make it a little creamier.  I enjoy the creaminess of a specific brand that we used to buy.  As I mentioned in my blender post the last few times I made hummus I ended up with whole-bean hummus which isn’t hummus at all, it is just garbanzo beans.  So I was thinking that with a super blender it would make creamier hummus.  Well, it is not creamier.  So the creaminess is not just from blending.  And there were still a few bean pieces, but not whole beans as in my last batch and not as many.  This batch was also not as grainy, in general, as the last batch.  I like making hummus in this blender as opposed to the other blenders or small chopper I have because it is easier to get it out.  I have been told the best way to do it is in a food processor, but I don’t have one of those.  And I think I have enough appliances at the moment, I will make do with my new super blender.Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba

I made hummus for my niece once and I was talking about how I wanted it creamier so she jumped on the internet and found a website where a woman claimed that the secret to creamy hummus was taking of the HULLS or whatever that “shell” is on the bean.  Do you know what I am talking about?  That odd ectoskeleton that the beans seem to have?  Well, my thought process is that the hull of the bean is part of what give the bean its fiber so I don’t want to remove it.  That and, who wants to sit there and pull, pick, peel, or just make sure that the hull is off all the beans?  Not me.  I want the fiber AND that is one thing I am not willing to spend time on.  The “uncreamy” hummus is not THAT bad.  I think I will experiment with more liquid.  More oil maybe?  Or maybe more been juice?  Maybe that will help it been more creamy.  I don’t want it more watery, I want it more CREAMY.  But it was a good batch.

I think the WildSide container that came with the blender allows for a lot of air to be whipped into the blends.  I believe that is how this blender does not require a tamper as some blenders do.  But it does whip air into things.  I think it whipped a bit of air into the hummus, which is fine.  Made it a little light and fluffy.

So I have been using my blender and I have been using for what I wanted it for.  I use it almost everyday for smoothies and today, I used it for hummus.  I am satisfied with the way it made the hummus.  I am a little disappointed that it is not as creamy as I was hoping, but I have learned (I believe) that the secret to creamy hummus must be in the ingredients.  If it truly is the peeling of the hulls then creamy hummus will not come out of my kitchen.  Ha!  Well, I guess one day I could experiment to see if that really does make a difference, but it will not become the norm.  I don’t need creamy hummus that badly, my new blender does it just fine!

Besides buying it, what is the key to creamy hummus?

4 Responses to “Still Searching For Creamy”

  1. fudgingood said

    This is my favourite Hummus recipe. It uses quite a bit of olive oil and I also add some of the chickpea liquid a little at a time until I’m happy with the consistency. http://fudgingood.wordpress.com/2012/06/27/pita-bread-with-houmous/

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    • fudgingood’s “houmous” recipe:

      1 can of chickpeas
      1 Tbs of Tahini
      1 small clove of garlic
      1 Tbs of lemon juice (compared to my 1/3 cup)
      2 Tbs of olive oil (my original recipe calls for one, but I actually used 2)
      Cumin to taste (about 1 tsp)

      Hmm. I DID use TWO TABLESPOONS of olive oil. I didn’t note that in the post because I thought that is what the recipe called for and I just noticed it was one tbs when I was comparing yours to mine. I guess I could just pour in the liquid from the beans until it is creamy. I am interested in the Cumin. I need to get some. I have seen other recipes (I can’t remember which ones offhand) that call for it so I need to get some! Thank you so much for stopping by and commenting. I think your blog name is clever!

      Your Cheese Souffle look divine!

      I was just thinking, “She’s a serious chef!!” Then I popped over to your about page and your first line says you are not! I guffawed!

      Like

  2. It is a well known fact that Bacon is a lubricant. You can try putting in a couple of pieces of bacon to improve the creamyness 🙂

    Like

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