10 Ways to Make Store-Bought Hummus 10x Better (2024)

FAQs

10 Ways to Make Store-Bought Hummus 10x Better? ›

Next, enhance the blank slate of flavor with a few squeezes of lemon juice, a sprinkling of garlic salt, a turn of freshly cracked pepper, a heavy-handed sprinkle of paprika, and a generous drizzle of your nicest olive oil. Bonus points if you have an herby olive oil on hand with a little color to it.

Next, enhance the blank slate of flavor with a few squeezes of lemon juice, a sprinkling of garlic salt, a turn of freshly cracked pepper, a heavy-handed sprinkle of paprika, and a generous drizzle of your nicest olive oil. Bonus points if you have an herby olive oil on hand with a little color to it.

Ground cumin and salt: Both improve the flavor of our hummus, and the cumin adds a little extra richness and spice. In our video, I sprinkle Za'atar seasoning on top for serving, which I love!

If you've already made a batch and it's bitter, instead of throwing it out, just double the quantities of all of the other ingredients to dilute the flavour a bit… Don't worry you can freeze half if it's too much.

Throw the hummus in a food processor

It's not just the consistency that changes: it's the temperature. “Cold hummus is not acceptable,” Solomonov told HuffPost. “What I like to do is take store-bought hummus and stick it in my food processor to re-whip it for about three minutes.

Some store-bought hummus brands include artificial preservatives such as potassium sorbate and sodium benzoate. These two ingredients are often added to preserve foods, but we believe there are better ways to do that. Additionally, look for Disodium Calcium EDTA.

Overcooking the chickpeas in water with baking soda makes them easier to blend. Puréeing the chickpeas while they're still hot lets you use a blender instead of a food processor for smoother texture.

This will help you achieve that creamy hummus texture with no lumps. Another pro-tip: Add ice cold water while you blend up the sauce. Using ice cold water lightens the color of tahini, creating a hummus that is light and fresh looking. We recommend adding the ice water before adding in the cooked chickpeas.

Spices mask bitter flavors, so don't be shy. Add some spicy peppers or powders to your cooking, or sprinkle some onto your dishes for a little bit of extra heat. Black pepper in particular has compounds that counteract bitterness. Some other great spices include cayenne, red pepper, paprika, and chili powder.

Does hummus go bad in the fridge? ›

As a general rule, it will last about a week in your fridge once you open it. So although you can keep hummus refrigerated for a couple months unopened, you only have seven days from opening to finish it off. (Or you can easily freeze your humus for up to 4 months if you want to store it for longer periods!)

Don't forget the toppings! You can take hummus over the top with the fried garlic and lemon topping from this recipe. Or, to get it on the table faster, stick with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley, sumac or paprika, pine nuts, Aleppo pepper, and/or za'atar on top.

You will definitely notice that the hummus is spoiled when you see mold growing on it. The less obvious may be that the hummus offers an unpleasant, off-odor and sour smell. This hummus may also taste sour if you decide to try it. Our recommendation is: when in doubt, always throw the food out.

You sure can! Freezing works for both homemade and store-bought hummus. The store-bought ones often freeze better because they have extra preservatives. But remember, freezing may change the hummus's taste and feel a bit.

Make sandwiches, you can throw a couple vegetables on some bread with a large amount of hummus and some mustard and it turns out pretty good. I worked at a place that did vegan tea sandwiches with hummus, cucumber slices, and roasted red peppers. It was delicious! Wraps are also good too.

So, to put it simply – yes, warm hummus is absolutely acceptable. Not only acceptable, but recommended, depending on where in the world you live (in Turkey, hummus is traditionally served warm). Of course, many prefer to enjoy hummus cold – especially when you're dipping fresh cut veggies.

Proper hummus is served warm. It is not a dip or a spread, but a Porridge. You can serve it room temp or even cold straight from the fridge. Once you have had a warm creamy hummus with a fresh warm pitta, there is no going back.