problems with my hummus

[Chaohinon]

I always follow the typical lemon-garlic-tahini-garbanzo-salt-olive oil recipe. Now, it tastes just fine hot, but the issue I'm having is that once it's cooled off, it ends up with a rather gritty texture, and a taste that makes me gag.

None of the adjustments I've tried seem to change this outcome. Any idea what I'm missing?

[fahriye]

Hello Chaohinon,
Recently I have been making humus little different and it is nice and smooth. I add some cold water into the humus mixture while I am making it and it doesnt go hard once it is cooled off.
I use:
1 can of chick peas
125 ml tahini paste
juice of 1 lemon
1 fat clove of garlic
half a tsp salt
pinch of chilli pepper
some cold water
chopped fresh parsley ( 0ptional )
olive oil for drizzling ( optional )

Place everything into a food processer and pulse it until it is smooth. Add some cold water until you achive the texture to your taste. Drizzle olive oil and decorate with parsley leaves.
Not : I find, the humus is lighter without olive oil.

[tunc]

Note : I find, the humus is lighter without olive oil.

I'd have to disagree there fahriye, the oil is a key ingredient and shouldn't be removed at all!!.

Adding a milk and vinegar mix will season it further.

[fahriye]

I'd have to disagree there fahriye, the oil is a key ingredient and shouldn't be removed at all!!.

Adding a milk and vinegar mix will season it further.

Thanks for your comment Tunc. I never used milk and vinager, have to try it next time. We don't have those ingredients in Turkish humus but I am sure it works very well.
As you know sesame ( tahini ) runny paste is almost like an oil so my family enjoys it without the oil and it is not too sickly.

[Drama Queen]

I always follow the typical lemon-garlic-tahini-garbanzo-salt-olive oil recipe. Now, it tastes just fine hot, but the issue I'm having is that once it's cooled off, it ends up with a rather gritty texture, and a taste that makes me gag.

None of the adjustments I've tried seem to change this outcome. Any idea what I'm missing?

I'm not sure why your hummus would be hot because this dish isn't cooked. It's served at room temperature just as it's made so maybe that's your problem.

As for olive oil, I don't think I've ever seen a recipe for hummus that didn't include olive oil since that serves as a binder. I add a little chopped fresh mint and a 1/4 cup of sour cream. This gives a creamy, consistancy and the mint, while you really can't taste that it's mint, gives a depth of flavor that makes the dish "pop." You could try searching "google" for other hummus recipes.

This is one dish where you have to adjust the quantities of lemon juice and garlic to suit your own taste.