Turmeric Hummus | Golden Turmeric Hummus | Hummus recipes (2024)

FAQs

Why does my homemade hummus taste bad? ›

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.

It reduces inflammation.

According to Warren, the sesame seeds often used in hummus have been shown to help reduce inflammation in the body by reducing IL-6 and CRP, vascular inflammation markers, which can be high in inflammatory diseases like arthritis.

Baking soda: Adding baking soda to the chickpeas helps make the legume easier to digest, softer, and makes them easy to peel. Don't skip this ingredient! Lemon juice: I never suggest using pre-bottled lemon juice, but I especially urge you not to in homemade hummus.

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.

Fresh lemon juice is essential for great hummus, so skip the bottled juice and buy fresh lemons—one large or two medium lemons should do. Fresh garlic adds a little spice and zest. I add one small clove and find it's just right. Add more for a garlicky kick, or substitute roasted garlic and make roasted garlic hummus.

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.

If it is too bitter, stir in 1/4 to 1/2 teaspoon maple syrup or honey. And if the flavor is too sharp, mellow it with 1/2 to 1 teaspoon olive oil.

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."

Many store-bought hummus brands contains tahini, in addition to added oils. Canola oil (rapeseed oil) and soybean were found in some of the brands. These oils are ones to avoid because they're not only likely derived from GMOs, unless verified as GMO free, but canola oil is produced using solvents.

While opened and homemade hummus can last up to seven days, it does not mean it will. You will definitely notice that the hummus is spoiled when you see mold growing on it. The less obvious may be that the hummus offers an unpleasant, off-odor and sour smell. This hummus may also taste sour if you decide to try it.

Is hummus OK for arthritis? ›

Fiber can ease inflammation caused by your RA, and protein can help keep the muscles that support your joints strong. Beans are an excellent meat-free source of protein. Enjoy them in chili, as a side dish, or whipped into a healthy dip like hummus.

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.

Tahin and garbanzo beans are typically quite bland and since they make up most of the the bulk of the ingredients, without salt, your hummus will be pretty tasteless. I do a few things that elevate my hummus. I sauté my garlic in good olive oil with ground cumin before adding it.

I love hummus made with fresh lemon juice and minced garlic. However, I don't always have lemons at home and sometimes I can't be bothered peeling and mincing cloves of garlic. Apple cider vinegar adds sharpness and cuts through the creaminess of the chickpeas and tahini beautifully.

Freshness: The Homemade Advantage

By using freshly cooked chickpeas, freshly squeezed lemon juice, and top-notch tahini, you're guaranteed a hummus that bursts with flavor. On the other hand, store-bought hummus, while convenient, often lacks the same level of freshness.

Dried chickpeas provide better flavor than canned. Overcooking the chickpeas in water with baking soda makes them easier to blend. Puréeing the chickpeas while they're still hot lets you use a blender instead of a food processor for smoother texture.