Chick(pea) Magnet: Tips For A Captivating Hummus

Sure, a piling plate of hummus is attractive enough on its own, but that doesn’t mean that all hummus is created equal. By utilizing a few special techniques and expanding your definition on what “hummus” can be, you can bring the best out’ve one of America’s favorite snacks. School your customers and become a hummus alumnus with these tips and tricks.

  • Having trouble getting that super-creamy texture in your hummus? Try adding a dash of baking soda when you soak them! Baking soda helps soften your garbanzo beans, making them primed for hummus.
    • Pro Tip: For an even softer bean, add baking soda when boiling too. 
  • When blending your garbanzo beans, be sure to use ice-cold water, as it helps break down the fats in the beans, resulting in a smoother finished product. 
  • Lean in on fresh citrus. A lot of commercial hummus uses citric acid rather than fresh ingredients, which hurts the overall quality. For best results, be sure to incorporate lemon juice for a delightful tang.
  • To the hummus aficionado, nothing is more dreamy than some delicious tahini. In general, the best tahini will be smooth and lightly-colored. Additionally, avoid any tahini that has clear signs of oil separation, as it can be a sign of excess age.  
  • Even though garbanzo beans are the kings of hummus, the two aren’t mutually exclusive. Try experimenting with other base vegetables like beets, carrots, and sweet potatoes!
  • Traditional hummus is extremely flexible to a variety of tastes and flavor profiles, so don’t be afraid to go wild. We’ve seen chefs use everything from chopped artichoke hearts to fresh tuna fish!
    • Pro Tip: When in doubt, work with classic mediterranean flavors. To start, we’d recommend the classic pairing of harissa and mint.
  • Fruit can find its way into hummus too. Try adding the ultimate mediterranean fruit, figs, into your next batch!