An Easy Kale and Garlic Hummus Recipe (2024)

FAQs

What can I mix with hummus to make it taste better? ›

A simple touch of fresh chopped green onions, chives, parsley, rosemary or dill is another brilliant way to add more flavor to your hummus. Just add the herb of your choice (or use a mix!), drizzle with some olive oil and sprinkle on some sea salt.

Another cause might be that your lemon is a bit old, causing it to taste more bitter than sour. Lastly, if you've added too much garlic or just happened to used a particularly strong clove, it'll leave the hummus with a very pungent, raw taste.

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."

Mix store bought hummus with plain Greek yogurt for a smoother creamier dip and cut the garlic taste.

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.

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.

Moore claimed that overdoing it with this dip could lead to gastrointestinal issues, arguing that because hummus is made from chickpeas—a legume that takes a while to break down—eating hummus could cause gastrointestinal inflammation for some individuals.

Ground cumin and salt: Both improve the flavor of our hummus, and the cumin adds a little extra richness and spice.

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

But in all cases, the emulsion is where the creaminess comes from in "milk". If you have less water, you call it cream (either dairy cream or nut creams). Tahini is sesame butter, and to make creamy hummus, the secret is to first turn that into sesame cream!

Why do you put baking soda in hummus? ›

Solomonov's secret? He uses chickpeas that have been cooked until they're so tender, they're mushy. He cooks his chickpeas with some baking soda, too. According to Bon Appetit, baking soda “raises the pH of the water and helps the little guys break down to a soft, pulpy mass… perfect for an ultra-smooth purée.”

These wet chickpeas have been dried and then boiled already, so they are ready for making hummus. However, many stores offer them in dried form—and in that case, you do need to soak or cook chickpeas for hummus, in order to soften them enough for blending into hummus' signature creamy texture.

If you use too much tahini, you can end up making your hummus bitter and overly cloying and overpower the other flavors that you've added. If you add too little, on the other hand, you won't taste it at all, and it won't contribute much in terms of texture.

As when you mince garlic, grating it releases more aroma and flavor than, say, slicing. A rasp-style grater makes quick work of grating. Simply rub a peeled clove back and forth along the grater and it will quickly become like a paste perfect for adding a garlicky punch to salad dressings and marinades.