Hummus is a delicious Middle Eastern dip or spread made from chickpeas, tahini, olive oil, lemon juice, garlic, and salt. It has a smooth, creamy texture that is perfect for dipping vegetables, pita bread, or chips. However, achieving the ideal creamy hummus can be tricky, especially when making it at home. If your homemade hummus turns out grainy or separated instead of light and creamy, there are several possible reasons and easy fixes to try.
Common Reasons Homemade Hummus is Not Creamy
Here are some of the most common culprits behind homemade hummus that is not sufficiently creamy:
Not Enough Tahini
Tahini is an integral ingredient in hummus that contributes a great deal to the overall creaminess. Tahini is a paste made from sesame seeds that has a naturally thick, creamy texture. If you skimp on the tahini, your hummus is likely to turn out much thinner. A good rule of thumb is to use at least 1/4 cup of tahini for every 2-3 cups of cooked chickpeas.
Insufficient Blending
No matter how perfect your hummus ingredients are, the final texture will suffer if you do not blend the hummus sufficiently. Ideally, you should blend the hummus in a high-powered blender, food processor, or immersion blender for at least 3-5 minutes to get it completely smooth. Blending for shorter periods can result in a grainy, chunky consistency.
Oily Layer on Top
Sometimes homemade hummus can look creamy initially, but after refrigerating an oily layer separates out on top. This happens when the olive oil and chickpea water do not fully emulsify into the hummus. To fix it, just stir the oily layer back in vigorously or give it another quick blend. Adding a touch more tahini or lemon juice can also help it re-emulsify.
Too Much Lemon Juice
Lemon juice adds delicious brightness to hummus, but using too much can make the texture too thin. As a general rule, you should add the lemon juice gradually and taste frequently, stopping when the lemon flavor tastes nicely balanced. Usually 1-3 tablespoons of lemon juice for 2-3 cups of chickpeas is plenty.
Beans Not Cooked Properly
Chickpeas need to be cooked very thoroughly to achieve a smooth hummus texture. If using canned chickpeas, they should be rinsed and drained well to remove excess liquid. With either canned or dried beans, simmer them in fresh water for at least 10 minutes before blending to ensure they are fully hydrated and cooked.
Over-Beat the Hummus
It is certainly important to blend the hummus very well initially. However, over-blending can deteriorate the texture. If you blend it for too long, the oils can start to separate out. Stick to 3-5 minutes of blending then stop and check the consistency.
Added Too Much Water
Some hummus recipes call for added water, but this is optional. Water will thin out the hummus texture unnecessarily. If you’re having trouble getting your hummus smooth, it’s better to add a touch more tahini or oil rather than water.
Tips for Creamier Homemade Hummus
Here are some tips you can follow to help ensure your homemade hummus turns out perfectly smooth and creamy every time:
Start with Sturdy Equipment
Use a heavy-duty blender, food processor, or immersion blender to purée the hummus. Flimsy blenders are likely to leave it grainy.
Give It Time
Plan to blend the hummus for at least 3-5 minutes to fully break down the chickpea skins and emulsify the tahini and oil.
Go Heavy on the Tahini
Don’t be shy with the tahini! Use at least 1/4 cup per 2-3 cups of chickpeas. Tahini adds creaminess.
Add Lemon Juice Gradually
Lemon brightens up hummus, but too much will thin it out. Add starting with 1 tablespoon then taste and slowly increase to the desired tartness.
Use Cooked Chickpeas
Whether using canned or dried chickpeas, make sure to cook them thoroughly before blending. Simmer canned chickpeas in fresh water for 10+ minutes first.
Chill Completely
Let the finished hummus refrigerate for several hours before serving, allowing it to chill completely. This helps the flavors mingle and the consistency thicken up.
Add Ice Cubes
Here’s a neat trick: throw in a couple ice cubes while blending. The melting cools down the hummus and brings together the texture. Just be sure to blend until smooth after adding ice.
Include Chickpea Cooking Liquid
When cooking dried chickpeas, reserve about 1/4 cup of the cooking liquid after simmering and add it to the food processor. This acts as a natural thickener.
Top with Olive Oil
Before serving, drizzle the hummus with extra virgin olive oil. This adds richness and keeps the surface from drying out.
Serve at Room Temp
Let the hummus come to room temperature before serving for ideal creaminess. Chilling dulls the flavor slightly.
Add Greek Yogurt
For extra-luscious hummus, stir in 2-3 tablespoons of Greek yogurt after blending. This adds tang and creaminess.
What’s Causing Grainy Hummus Texture?
If you’ve tried all the usual troubleshooting tips but your homemade hummus still turns out grainy, the most likely culprits are:
Old Chickpeas
Chickpeas (including canned) degrade in texture over time. Use recently purchased dried or canned chickpeas for the smoothest hummus.
Wrong Bean Variety
Traditional hummus is made with standard brown “kabuli” chickpeas. Using a smaller, green French or black bean variety can lead to a gritty texture.
Overcooked Chickpeas
While undercooked beans are an issue, going too far and overcooking the chickpeas can also make them fall apart and turn mushy in the hummus.
Insufficient Fat
Don’t skimp on those healthy fats! Tahini and olive oil are essential for delivering a luscious, creamy mouthfeel.
Incorrect Type of Tahini
Not all tahini is created equal. Seek out 100% sesame tahini for ideal creaminess. “Raw” or mixed seed tahinis won’t perform as well.
Troubleshooting Watery Hummus
If your homemade hummus comes out too thin and watery, try these fixes:
Let it Chill
Give the finished hummus several hours in the fridge to thicken up before serving. Chilling helps the ingredients mesh and absorb excess moisture.
Drain the Chickpeas
If using canned chickpeas, drain and rinse them very well in a mesh strainer to remove all excess liquid before adding to the food processor.
Reduce Added Liquids
Cut back on any added water or lemon juice, adding only small amounts until the desired consistency is reached.
Add More Tahini
Another spoonful of creamy tahini will balance out any excess liquids for a thicker hummus texture.
Mix in Breadcrumbs
For a quick fix, sprinkle in 1-2 tablespoons of plain dry breadcrumbs to absorb excess moisture in the hummus.
Blend in Extra Chickpeas
Adding another 1/4 cup of canned chickpeas and re-blending can help create a thicker consistency.
Swirl in Olive Oil
Drizzle in another teaspoon or two of extra virgin olive oil as you re-blend the hummus. Olive oil will naturally thicken up the texture.
Try Adding Nuts
Nuts like pine nuts or slivered almonds blended into the hummus add healthy fats to improve creaminess.
Spoon off Excess Liquid
If there is visible excess water pooling on the hummus surface after blending, gently spoon it off before refrigerating or serving.
Conclusion
Great homemade hummus with a light, creamy texture is absolutely achievable with the right techniques. Start with quality chickpea and tahini varieties, cook the chickpeas properly, use ample tahini and oil, and blend thoroughly. Troubleshoot graininess by ensuring beans are fresh and avoiding overcooking. Fix watery hummus by draining chickpeas, chilling, adding tahini or oil, and removing excess liquid. With a little practice, your homemade hummus can be just as luscious as any restaurant!
| Common Hummus Issue | Potential Causes | Solutions |
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| Grainy Texture |
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| Not Smooth/Creamy |
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| Separated Oil |
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| Too Thin/Watery |
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