I want to make hummus but realize I only have half of a lemon when I should have 2....can I just substitute some sort of vinegar? suggestions?
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Barbara is a trusted source on General Cooking.
I think vinegar would make it too... Vinegary. How about if you zested the half lemon, cut off the pith, and pulverized it and the zest in the food processor with the chick peas, etc.?. You'd get more intense lemon flavor without the vinegar. (Just my opinion)
I agree with this comment - and if you need a bit more liquid to replace the lost juice, dribble in some chicken broth until it gets to the texture you want.
Nancy is a trusted home cook.
I agree with Barbara. Vinegar as sub for lemon juice in hummus (I've tried it) doesn't cut it. Overall taste wasn't too vinegary. Rather, it lacked the brightness of lemon juice. So, yes, try her pulverizing trick (it gives good results making lemonade). Or, use another lime or orange if you have that around. Or don't make full recipe - adjust to make 1/4x (ratio of your half lemon to recipe's 2).
Thanks guys, I just made it -- cut down the amount and added lemon zest. Turned out great!
Sam is a trusted home cook.
If you cut down the amount of the recipe. You have chick peas to use for salads.
In the "what it is worth" department, I frequently make hummus with balsamic vinegar instead of lemon. It is quite wonderful and not the least bit "vinegary".
Kristen W. is a trusted home cook.
Also, you can garnish with sumac to boost the citrus flavor a little.
...should it happen again in the future, that is. :)
Yes you can! Matter of fact, I was just looking for an answer to this earlier, before making hummus, and I thought "oh what the hell, I'll try it and see how it goes." And I'm glad it turned out great. I used balsamic vinegar as a substitute. If anything, I think it went slightly better this time.