colleenmomof2
Well-known member
I think that my Cuisinart is fine but maybe I'm adding the ingredients in the wrong order? Or is the grainy texture is the best I can expect. Any advice? Colleen
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FRC: I can't get my hummus smooth like the restaurants'!
- Thread starter colleenmomof2
- Start date
If you're cooking the chickpeas yourself you can cook them longer. If canned beans
are on the firm side, you can boil them for a little while to soften. You can also push the puree through a sieve--that might be what restaurants do.
I've said this before--of all beans chickpeas don't age well. If they're more than a year old, they don't get very tender. They also don't like hard water. Using purified water, or adding a pinch of soda, will help.
are on the firm side, you can boil them for a little while to soften. You can also push the puree through a sieve--that might be what restaurants do.
I've said this before--of all beans chickpeas don't age well. If they're more than a year old, they don't get very tender. They also don't like hard water. Using purified water, or adding a pinch of soda, will help.
richard-in-cincy
Well-known member
Use chickpea flour. Perfect hummus
I buy this brand at my local market in the flour aisle. Couple bucks for the bag shown and it makes a lot of hummus.
http://www.bobsredmill.com/garbanzo-bean-flour.html
I buy this brand at my local market in the flour aisle. Couple bucks for the bag shown and it makes a lot of hummus.
http://www.bobsredmill.com/garbanzo-bean-flour.html
colleenmomof2
Well-known member
I'll make my hummus with dry beans next time!
I've always used canned and just assumed I was doing something wrong with the recipe!
Thank-you for your suggestion! Colleen
I've always used canned and just assumed I was doing something wrong with the recipe!
Thank-you for your suggestion! Colleen
colleenmomof2
Well-known member
I was going to get some to try a gluten-free pita bread recipe
for relatives visiting mid-September. Great idea to use chickpea flour for hummus - never occurred to me! Thank-you, Colleen
for relatives visiting mid-September. Great idea to use chickpea flour for hummus - never occurred to me! Thank-you, Colleen
music-city-missy
Well-known member
What Joe said plus, it's time consuming but my teacher swore by
removing the 'husks' off the beans and all I can say is that it was ALWAYS smooth even when we used canned beans.
Home cooked beans really are best though.
removing the 'husks' off the beans and all I can say is that it was ALWAYS smooth even when we used canned beans.
Home cooked beans really are best though.
melissa-dallas
Well-known member
If I make it with canned I use two & drain and rinse one & use the liquid in the second.
melissa-dallas
Well-known member
Richard, is there a recipe on the bag for using the flour to make hummus?
Question about "puree through a sieve" -- anyone have a good method for CLEANING a sieve?!!
I use mine a lot for stuff like that and have the hardest time cleaning the thing... all those hundreds of little holes and no amount of hard water spray or rubbing seems to get it 100% clean
I use mine a lot for stuff like that and have the hardest time cleaning the thing... all those hundreds of little holes and no amount of hard water spray or rubbing seems to get it 100% clean
Here's a method for making Hummus from scratch and removing the skins from the chickpeas
Ron's Hummus Worth Eating (Ron Eade)
Makes about 4 cups (1 L)
-- 2 cups (500 mL) dried chickpeas (a.k.a. garbanzo beans), soaked overnight in cold water
-- 1/2 teaspoon (2 mL) baking soda
-- Juice from 2 lemons, or more to taste
-- 2 garlic cloves, smashed
-- 1 teaspoon (5 mL) salt
-- 1/2 cup (250 mL) tahini (sesame seed paste), or more to taste
1. Drain soaked chickpeas, then place in a pot with enough water to cover by about 2 inches (5 cm). Add baking soda and boil about 45 minutes, until skins crack and start to come off. Drain.
2. Return peas to pot and rinse in cold running water for about 5 minutes, stirring gently as the clear skins float free; skim off and discard skins as they bob to the surface, then drain again.
3. In a food processor, purée rinsed chickpeas with enough cold water (about 1/4 cup/50 mL) to make a firm paste. Add lemon juice, garlic, salt and process to combine, then add tahini and blend well. Taste and adjust, as you prefer, with more lemon juice, garlic or tahini paste. Refrigerate and serve with pita bread or a salt-free soda cracker.
Ron's Hummus Worth Eating (Ron Eade)
Makes about 4 cups (1 L)
-- 2 cups (500 mL) dried chickpeas (a.k.a. garbanzo beans), soaked overnight in cold water
-- 1/2 teaspoon (2 mL) baking soda
-- Juice from 2 lemons, or more to taste
-- 2 garlic cloves, smashed
-- 1 teaspoon (5 mL) salt
-- 1/2 cup (250 mL) tahini (sesame seed paste), or more to taste
1. Drain soaked chickpeas, then place in a pot with enough water to cover by about 2 inches (5 cm). Add baking soda and boil about 45 minutes, until skins crack and start to come off. Drain.
2. Return peas to pot and rinse in cold running water for about 5 minutes, stirring gently as the clear skins float free; skim off and discard skins as they bob to the surface, then drain again.
3. In a food processor, purée rinsed chickpeas with enough cold water (about 1/4 cup/50 mL) to make a firm paste. Add lemon juice, garlic, salt and process to combine, then add tahini and blend well. Taste and adjust, as you prefer, with more lemon juice, garlic or tahini paste. Refrigerate and serve with pita bread or a salt-free soda cracker.
3 recipes for the price of one including Almond Hummus
Almond Hummus with Vegetable Slaw and Almond Flatbread
Source: Chef2Chef
Makes 12 servings
Ingredients:
Almond Hummus:
Makes 6 cups
(Sylvia's note: The bracketed amounts are for a much smaller quantity of hummus.......but you probably figured that out.)
2 pounds, 13 ounces cooked chickpeas (1 can)
1 1/2 cups roasted almond butter (1/2 cup)
1/2 cup lemon juice (1 oz)
1 1/2 ounces garlic, chopped (1/2 oz)
1 1/2 tablespoons salt (1/2 T)
1 tablespoon grated lemon zest (1 tsp lemon
zest)
1/2 tablespoon red pepper flakes (to taste)
3/4 cup water (1/4 cup)
Vegetable Slaw:
Makes 6 cups
9 ounces broccoli stems, peeled and julienned
9 ounces zucchini, julienned
4 1/2 ounces carrot, julienned
4 1/2 ounces red onions, thinly sliced
3 ounces red bell peppers, julienned
3 ounces yellow bell peppers, julienned
3 ounces toasted slivered almonds
6 tablespoons extra virgin olive oil
3 tablespoons lemon juice
3 tablespoons chopped parsley
1 1/2 tablespoons chopped mint
1 tablespoon grated lemon zest
salt and pepper, as needed
Almond Flatbread:
Makes 6 flatbreads
6 ounces all-purpose flour
6 1/2 ounces whole wheat flour
2 1/4 teaspoons salt
1/2 tablespoon dry yeast
1 1/8 cups lukewarm water
1 1/2 ounces ground toasted almonds
Preparation:
Almond Hummus:
In food processor, purée all ingredients except water until smooth. Add water, process until blended. Refrigerate, covered.
Vegetable Slaw:
In large bowl, toss together broccoli, zucchini, celery, onions, bell peppers and almonds. In small bowl, whisk together oil, lemon juice, parsley, mint and lemon zest. Pour over vegetable mixture; toss gently to coat. Season with salt and pepper.
Almond Flatbread:
In mixer bowl, stir together 3/4 cup all-purpose flour, 3/4 cup whole wheat flour, salt and yeast. Add water; mix at low speed with paddle for 2 minutes. Add remaining whole wheat flour; mix at medium speed until blended. Add remaining all-purpose flour, 1/4 cup at a time, until soft dough forms. (You may not need to add all the all-purpose flour; dough should be soft but not sticky.)
With dough hook, knead dough at medium speed for about 8 minutes or until elastic. Form dough into ball and place in lightly oiled bowl, turning to coat. Cover with plastic wrap; let rise in warm place until doubled in bulk. Remove plastic; punch down dough with your fist. Cover and let rise 30 minutes more.
Heat oven to 400 degrees F. Divide dough into 6 pieces; form each piece into a ball. Cover with a towel and let rest for 5 minutes. Roll 1 piece of dough as thin as possible. With your hands, lift and stretch dough as thin as you can without tearing, rotating dough as you work, until round is about 8 inches in diameter. Sprinkle with 1 tablespoon almonds, pressing them in gently. Repeat with remaining dough to make 6 rounds. Place rounds on baking sheets; bake for about 10 minutes or until brown in spots. Cool on rack.
For each serving, to order:
With 2 large spoons, form 1/2 cup Almond Hummus into egg shape and place on one side of plate. Mound 1/2 cup Vegetable Slaw on opposite side of plate. Break 1/2 Almond Flatbread into 3 pieces; stick pieces into hummus.
Almond Hummus with Vegetable Slaw and Almond Flatbread
Source: Chef2Chef
Makes 12 servings
Ingredients:
Almond Hummus:
Makes 6 cups
(Sylvia's note: The bracketed amounts are for a much smaller quantity of hummus.......but you probably figured that out.)
2 pounds, 13 ounces cooked chickpeas (1 can)
1 1/2 cups roasted almond butter (1/2 cup)
1/2 cup lemon juice (1 oz)
1 1/2 ounces garlic, chopped (1/2 oz)
1 1/2 tablespoons salt (1/2 T)
1 tablespoon grated lemon zest (1 tsp lemon
zest)
1/2 tablespoon red pepper flakes (to taste)
3/4 cup water (1/4 cup)
Vegetable Slaw:
Makes 6 cups
9 ounces broccoli stems, peeled and julienned
9 ounces zucchini, julienned
4 1/2 ounces carrot, julienned
4 1/2 ounces red onions, thinly sliced
3 ounces red bell peppers, julienned
3 ounces yellow bell peppers, julienned
3 ounces toasted slivered almonds
6 tablespoons extra virgin olive oil
3 tablespoons lemon juice
3 tablespoons chopped parsley
1 1/2 tablespoons chopped mint
1 tablespoon grated lemon zest
salt and pepper, as needed
Almond Flatbread:
Makes 6 flatbreads
6 ounces all-purpose flour
6 1/2 ounces whole wheat flour
2 1/4 teaspoons salt
1/2 tablespoon dry yeast
1 1/8 cups lukewarm water
1 1/2 ounces ground toasted almonds
Preparation:
Almond Hummus:
In food processor, purée all ingredients except water until smooth. Add water, process until blended. Refrigerate, covered.
Vegetable Slaw:
In large bowl, toss together broccoli, zucchini, celery, onions, bell peppers and almonds. In small bowl, whisk together oil, lemon juice, parsley, mint and lemon zest. Pour over vegetable mixture; toss gently to coat. Season with salt and pepper.
Almond Flatbread:
In mixer bowl, stir together 3/4 cup all-purpose flour, 3/4 cup whole wheat flour, salt and yeast. Add water; mix at low speed with paddle for 2 minutes. Add remaining whole wheat flour; mix at medium speed until blended. Add remaining all-purpose flour, 1/4 cup at a time, until soft dough forms. (You may not need to add all the all-purpose flour; dough should be soft but not sticky.)
With dough hook, knead dough at medium speed for about 8 minutes or until elastic. Form dough into ball and place in lightly oiled bowl, turning to coat. Cover with plastic wrap; let rise in warm place until doubled in bulk. Remove plastic; punch down dough with your fist. Cover and let rise 30 minutes more.
Heat oven to 400 degrees F. Divide dough into 6 pieces; form each piece into a ball. Cover with a towel and let rest for 5 minutes. Roll 1 piece of dough as thin as possible. With your hands, lift and stretch dough as thin as you can without tearing, rotating dough as you work, until round is about 8 inches in diameter. Sprinkle with 1 tablespoon almonds, pressing them in gently. Repeat with remaining dough to make 6 rounds. Place rounds on baking sheets; bake for about 10 minutes or until brown in spots. Cool on rack.
For each serving, to order:
With 2 large spoons, form 1/2 cup Almond Hummus into egg shape and place on one side of plate. Mound 1/2 cup Vegetable Slaw on opposite side of plate. Break 1/2 Almond Flatbread into 3 pieces; stick pieces into hummus.
colleenmomof2
Well-known member
Ang - Haven't tried either of these pita recipes... yet!
crabhappychick's Gluten Free Pita
Time 6 minutes Serves 12
http://www.grouprecipes.com/61081/gluten-free-pita.html
1 package yeast
1/2 cup warm water
1 teaspoon sugar
1 1/2 cups brown rice flour
1/2 cup tapioca flour
1 cup sorghum flour
2 teaspoons xanthan gum
1 1/4 teaspoons salt
1 cup warm water
1 egg, or 1 T. ground flaxseed mixed with 3 T. warm water
Dissolve yeast in 1/2 cup warm water. Add sugar and stir until dessolved. Let sit for 10-15 minutes until water is frothy.
Combine flours, xanthan gum and salt in large bowl using a HEAVY-DUTY mixer (Kitchen Aid or equivalent). Pour in yeast mixture and egg (or egg substitute) and mix on medium speed using paddle attachment.
Slowly add 1/2-1 cup warm water and mix on medium for 2 minutes. Add enough water so that dough is soft and tacky, not liquid.
Coat large bowl with vegetable oil and place dough in bowl. Turn upside down so all dough is oiled. Allow to sit in warm place for about 2-3 hours or until it has increased in size.
Preheat oven to 500 degrees. Using bottom rack of oven, place baking sheet in oven as it preheats.
Pinch off 12 small pices of dough and place pieces on floured surface.
Roll each into a circle, about 5-6 inches across and 1/4 inch thick.
Place several circles on preheated baking sheet and bake for 4 minutes until bread puffs up. Turn over and bake for additional 2 minutes.
Remove each from baking sheet with spatula and gently push down each puff. Repeat with the rest of the raw dough. Serve immediately or freeze pita in a plastic storage bag for up to a month.
The Fresh Loaf Pita Bread - Makes 8 pitas
For more discussion on alternative flours - http://www.thefreshloaf.com/recipes/pitabread
3 cups flour (use gluten-free combination)
1 1/2 teaspoons salt
1 Tablespoon sugar or honey
1 packet yeast (or, if from bulk, 2 teaspoons yeast)
1 1/4 to 1 1/2 cups water, roughly at room temperature
2 tablespoons olive oil, vegetable oil, butter, or shortening
If you are using active dry yeast, follow the instructions on the packet to active it (see the note on yeast above). Otherwise, mix the yeast in with the flour, salt, and sugar. Add the olive oil and 1 1/4 cup water and stir together with a wooden spoon. All of the ingredients should form a ball. If some of the flour will not stick to the ball, add more water (I had to add an extra 1/4 cup).
Once all of the ingredients form a ball, place the ball on a work surface, such as a cutting board, and knead the dough for approximately 10 minutes (or until your hands get tired). If you are using an electric mixer, mix it at low speed for 10 minutes.
(The purpose of kneading is to thoroughly combine the ingredients and to break down the flour so that the dough will become stretchy and elastic and rise well in the oven. A simple hand kneading technique is to firmly press down on the dough with the palm of your hand, fold the dough in half toward you like you are closing an envelope, rotate the dough 90 degrees and then repeat these steps, but whatever technique you are comfortable using should work.)
When you are done kneading the dough, place it in a bowl that has been lightly coated with oil. I use canola spray oil, but you can also just pour a teaspoon of oil into the bowl and rub it around with your fingers. Form a ball out of the dough and place it into the bowl, rolling the ball of dough around in the bowl so that it has a light coat of oil on all sides. Cover the bowl with plastic wrap or a damp kitchen towel and set aside to rise until it has doubled in size, approximately 90 minutes.
When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 8 pieces. Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 20 minutes. This step allows the dough to relax so that it'll be easier to shape.
While the dough is resting, preheat the oven to 400 degrees. If you have a baking stone, put it in the oven to preheat as well. If you do not have a baking stone, turn a cookie sheet upside down and place it on the middle rack of the oven while you are preheating the oven. This will be the surface on which you bake your pitas.
After the dough has relaxed for 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough. You should be able to roll it out to between 1/8 and 1/4 inch thick. If the dough does not stretch sufficiently you can cover it with the damp towel and let it rest 5 to 10 minutes before trying again.
If you have a spray bottle in the kitchen, spray a light mist of water onto your baking surface and close the oven for 30 seconds. Supposedly this step reduces the blistering on the outside of your pitas. I've skipped it many times in the past and still been pleased with my breads, so if you don't have a bottle handy it isn't a big deal.
Open the oven and place as many pitas as you can fit on the hot baking surface. They should be baked through and puffy after 3 minutes. If you want your pitas to be crispy and brown you can bake them for an additional 3 to 5 minutes, but it isn't necessary (in the batch pictured here I removed them at 3 minutes).
http://www.grouprecipes.com/61081/gluten-free-pita.html
http://www.thefreshloaf.com/recipes/pitabread
crabhappychick's Gluten Free Pita
Time 6 minutes Serves 12
http://www.grouprecipes.com/61081/gluten-free-pita.html
1 package yeast
1/2 cup warm water
1 teaspoon sugar
1 1/2 cups brown rice flour
1/2 cup tapioca flour
1 cup sorghum flour
2 teaspoons xanthan gum
1 1/4 teaspoons salt
1 cup warm water
1 egg, or 1 T. ground flaxseed mixed with 3 T. warm water
Dissolve yeast in 1/2 cup warm water. Add sugar and stir until dessolved. Let sit for 10-15 minutes until water is frothy.
Combine flours, xanthan gum and salt in large bowl using a HEAVY-DUTY mixer (Kitchen Aid or equivalent). Pour in yeast mixture and egg (or egg substitute) and mix on medium speed using paddle attachment.
Slowly add 1/2-1 cup warm water and mix on medium for 2 minutes. Add enough water so that dough is soft and tacky, not liquid.
Coat large bowl with vegetable oil and place dough in bowl. Turn upside down so all dough is oiled. Allow to sit in warm place for about 2-3 hours or until it has increased in size.
Preheat oven to 500 degrees. Using bottom rack of oven, place baking sheet in oven as it preheats.
Pinch off 12 small pices of dough and place pieces on floured surface.
Roll each into a circle, about 5-6 inches across and 1/4 inch thick.
Place several circles on preheated baking sheet and bake for 4 minutes until bread puffs up. Turn over and bake for additional 2 minutes.
Remove each from baking sheet with spatula and gently push down each puff. Repeat with the rest of the raw dough. Serve immediately or freeze pita in a plastic storage bag for up to a month.
The Fresh Loaf Pita Bread - Makes 8 pitas
For more discussion on alternative flours - http://www.thefreshloaf.com/recipes/pitabread
3 cups flour (use gluten-free combination)
1 1/2 teaspoons salt
1 Tablespoon sugar or honey
1 packet yeast (or, if from bulk, 2 teaspoons yeast)
1 1/4 to 1 1/2 cups water, roughly at room temperature
2 tablespoons olive oil, vegetable oil, butter, or shortening
If you are using active dry yeast, follow the instructions on the packet to active it (see the note on yeast above). Otherwise, mix the yeast in with the flour, salt, and sugar. Add the olive oil and 1 1/4 cup water and stir together with a wooden spoon. All of the ingredients should form a ball. If some of the flour will not stick to the ball, add more water (I had to add an extra 1/4 cup).
Once all of the ingredients form a ball, place the ball on a work surface, such as a cutting board, and knead the dough for approximately 10 minutes (or until your hands get tired). If you are using an electric mixer, mix it at low speed for 10 minutes.
(The purpose of kneading is to thoroughly combine the ingredients and to break down the flour so that the dough will become stretchy and elastic and rise well in the oven. A simple hand kneading technique is to firmly press down on the dough with the palm of your hand, fold the dough in half toward you like you are closing an envelope, rotate the dough 90 degrees and then repeat these steps, but whatever technique you are comfortable using should work.)
When you are done kneading the dough, place it in a bowl that has been lightly coated with oil. I use canola spray oil, but you can also just pour a teaspoon of oil into the bowl and rub it around with your fingers. Form a ball out of the dough and place it into the bowl, rolling the ball of dough around in the bowl so that it has a light coat of oil on all sides. Cover the bowl with plastic wrap or a damp kitchen towel and set aside to rise until it has doubled in size, approximately 90 minutes.
When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 8 pieces. Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 20 minutes. This step allows the dough to relax so that it'll be easier to shape.
While the dough is resting, preheat the oven to 400 degrees. If you have a baking stone, put it in the oven to preheat as well. If you do not have a baking stone, turn a cookie sheet upside down and place it on the middle rack of the oven while you are preheating the oven. This will be the surface on which you bake your pitas.
After the dough has relaxed for 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough. You should be able to roll it out to between 1/8 and 1/4 inch thick. If the dough does not stretch sufficiently you can cover it with the damp towel and let it rest 5 to 10 minutes before trying again.
If you have a spray bottle in the kitchen, spray a light mist of water onto your baking surface and close the oven for 30 seconds. Supposedly this step reduces the blistering on the outside of your pitas. I've skipped it many times in the past and still been pleased with my breads, so if you don't have a bottle handy it isn't a big deal.
Open the oven and place as many pitas as you can fit on the hot baking surface. They should be baked through and puffy after 3 minutes. If you want your pitas to be crispy and brown you can bake them for an additional 3 to 5 minutes, but it isn't necessary (in the batch pictured here I removed them at 3 minutes).
http://www.grouprecipes.com/61081/gluten-free-pita.html
http://www.thefreshloaf.com/recipes/pitabread
colleenmomof2
Well-known member
Thank-you everyone!