What are your experiences, and what do you prefer?
I think the only liquids I have ever added are lemon juice, tahini, and oil.
With some of the variations like Georgian or Turkish you might be using roasted peppers (which add moisture) or pomegranate juice/ molasses.
Off topic but when I get chickpeas that are a bit bland I like to add toasted mung beans too. Brings a nice nuttiness, good in falafel as well.
I’ve never made hummus, but when cooking you should always choose the thing with flavor over plain water.
olive oil (good quality)
Of course oil but in my experience if you just used that, and not a water based liquid as well, you’re gonna wind up with some pretty thick sludgy hummus. Which, if that’s your thing, is totally cool by me.
if not vegetarian you can go with some bone broth or gravy or sth like that too
I prefer water, I feel like it aerates it better. Ice is meant to make really good hummus but my blender can’t cope with it so I use water I’ve chilled in the freezer for 20 mins or so and I can still taste the difference versus room-temperature water/ aquafaba.
Controversial take here: use filtered water, not the aquafaba. Yes, using the cooking water is more traditional in most cultures that make hummus. I made it that way for years.
But if the water’s off for any reason, usually the chick peas are old, it can become “dirty” tasting. Moreover, using water allows you to have tune in the flavors much better.
Just my Rupee 0.50.
This is was what I was wondering, and am going to try next
in my home country we call it aquafaba.
Added a little white wine to the white bean hummus I made last night to thin it out.
Raw alcohol? You didn’t flambé it first?
I didn’t think you can flambe wine
Aqua faba
