Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Nancy is a trusted home cook.
From fridge, bring to room temperature (about half an hour) before serving. If at room temperature it is still too thick, yes mix a little water in - probably by hand is enough, so you won't have to go through the transfer to & washing of processor.
It is often served warm (from just being made) in restaurants. You could do that with a quick warm up in microwave or oven.
I appreciate the help. I've made loads of hummus and it's never tightened this much. Good point about the addition by hand. I hate dirtying the food processor!
Trena is a trusted source on general cooking.
I agree with Nancy's tips, and would add that when my hummus tightens up in the refrigerator I often add a bit of Extra Virgin Olive Oil before serving.
AntoniaJames is a trusted source on Bread/Baking.
I always add more lemon juice, which brightens it up nicely. You can just stir it in with a spoon. (I make triple batches of this recipe, freezing in pint and half pint containers so we always have it on hand. I know exactly what you're talking about.) ;o)
Please enter a valid email address.
Well played. You deserve a cookie.
Brussels sprouts can handle anything.
A Nutty, Cheesy, Buttery Salad
Sheet-Pan Soup to Ease You Out of Winter
The Greatest Hits
100 Ways to Use Nduja
Dryer Balls—for the Fluffiest Laundry
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.