Genius
Dreamy-Smooth Hummus From a Kitchen Oops
How Hetty McKinnon turned a kitchen mistake into a Genius recipe.
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36 Comments
diana.
November 24, 2021
This is interesting to me. I'm an old school vegetarian who has been using the aquafaba for forty years or so. We just didn't have a name for it. If you use two cans of chickpeas, drain one and use the liquid from the other can, add tahini, garlic, lemon juice, spices of choice, and blend in olive oil as needed.
Lilly
October 25, 2020
Lilly
October 25, 2020
...just made this today and I added a bit of cumin and a touch of paprika. I’ve been trying to make great hummus for many years. No matter what I did, I could never get it smooth. Today I found my dream hummus recipe. It is light, smooth and so creamy and I can’t stop eating it. Big virtual hugs to all involved for sharing it.
October 25, 2020
...just made this today and I added a bit of cumin and a touch of paprika. I’ve been trying to make great hummus for many years. No matter what I did, I could never get it smooth. Today I found my dream hummus recipe. It is light, smooth and so creamy and I can’t stop eating it. Big virtual hugs to all involved for sharing it.
Joyce W.
October 25, 2020
Genius for sure! Delicious and so fast! I added a splash of fish sauce and sir ha ha. It was a hit and not oily.
Regine
October 22, 2020
The texture was perfect, but I found the aquafaba instead of water affects the taste, making it less "clean". Also, a central ingredient was omitted: cumin powder. And finally, I discovered that for a lemonier taste without too much acidity, lemon zest (from an organic lemon) does a lovely job. Not traditional, but delicious.
claire B.
October 22, 2020
your daughter looks like a leftie, and as all of us lefties know, it's sign of intelligence
Michelle A.
October 22, 2020
The “till death do us part” bit had me LOLing. This recipe looks yummy tho, will defo be giving this a try.
Suzanne R.
October 22, 2020
How would I mimic this using dried chickpeas?
Suzanne R.
October 22, 2020
Hmm except I've added cooking liquid before, and it doesn't make it fluffy. I did a little research on homemade aquafaba, one strategy is to allow the chickpeas + cooking liquid to cool, which will give the chickpeas time to release even more proteins into the water. You can then reduce the remaining liquid further for a more viscous aquafaba.
Michelle A.
October 22, 2020
Good point, but don’t you always make hummus with cooled (room temp) chickpeas and aquafaba?
Suzanne R.
October 22, 2020
No, I generally throw the chickpeas into the food processor still warm. I've never seen a recipe that requires you to cool them to room temp before processing; some recommend processing them while still hot.
Michelle A.
October 22, 2020
Ok. I’ve only ever made them with canned chickpeas, so it’s always room temp. Plus whenever I’ve had hummus in a restaurant it’s always been room temp. They might have it cool down after preparing it, or perhaps some cooks do cool the chickpeas down.
With regards to your comment about having used aquafaba before; in her recipe she specifically mentions a 150ml aquafaba to 260g chickpea ratio - maybe that is key? Perhaps you added to much or too little previously?
With regards to your comment about having used aquafaba before; in her recipe she specifically mentions a 150ml aquafaba to 260g chickpea ratio - maybe that is key? Perhaps you added to much or too little previously?
seekr
October 22, 2020
Isn't that the liquid the gassiest part of the chickpeas?
Michelle A.
October 22, 2020
I personally only find that pulses make me gassy when I haven’t soaked them.
Kristen M.
October 29, 2020
That I'm not sure about, relative to the beans themselves, but a lot of people have become quite devoted to the stuff (100,000+ in one online group alone), so it can't be causing too much trouble.
orit R.
October 21, 2020
Have to say that I use a can ONLY if no time to soak (and sprout if really motivated). Even when I use canned ones, I cook it with half an onion and cumin. Kitchen smells amazing and chickpeas are soft. Try it! I use at least 2 cans as most likely some will be scooped out and eaten as is with some olive oil, salt pepper and cumin
kmkane123
October 21, 2020
Who peels chick peas?
Regine
October 22, 2020
I used to. The hommos was much creamier. At the time I just had a food processor. I discovered that instead of peeling, if you have a food processor, you can just cook chickpeas longer until the lose their shape and start turning mushy (with the help of baking soda). With a Vitamix or a similar device, if you give it time, the texture will be very creamy without the trouble of re-cooking your canned chickpeas.
Kristen M.
October 29, 2020
Not Hetty! But some people swear by it, and I could see myself getting lost in it, if I still had the time.
erunuevo
October 21, 2020
I've been doing this for years! It makes the hummus so creamy. I usually use dry beans and use that cooking liquid, but the canned liquid is usually thicker
AlwaysLookin
October 21, 2020
I'll give it a try ... BUT, have you ever noticed the rancid fragrance coming from the sink drain as you pour out the liquid in a can of Chickpeas? I mean really, and I'm going to eat that?
Anne J.
October 27, 2020
I don’t think all these glutinous, protein packed liquids are meant to go down the sink drain. For example milk should not be poured down the drain. I don’t have the rationale but it wreaks havoc on your drains and the main drains, like those big fat floes which were in the news floating in cities’ sewers, they had to be carved up and removed. Caused by fats, baby wipes etc and other things which do not below in the drains. I’m fortunate because I have a garden and those liquids end up in my shrubs and other areas like lawns. We are meant to wash cars on the lawn to help filter the poisons from the car dust etc from getting into the waterways unprocessed by bacteria etc. That’s why using a car wash is more environmentally sound as they recycle and treat the water used.
Very off topic in its way but flinging all this “stuff” down the drains will come back to bite us.
Very off topic in its way but flinging all this “stuff” down the drains will come back to bite us.
Kristen M.
October 29, 2020
AlwaysLookin, I hear you that aquafaba isn't inherently the most delicious-seeming ingredient, which made the amazing cooking discoveries with it since 2016 all the more exciting. The group I mentioned above has over 100,000 members devoted to experimenting with (and eating) it!
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