Used to make hummus in a foodservice setting: use canned chickpeas instead of cooked dry. Make sure your food processor is ventilated well because you’re gonna be running it longer and with a higher load than it was designed for. Use some kind of oil to straighten out the consistency once the tahini and chickpeas are blended right. Go easy on the oil if you’re gonna use a liquid spice.
Some cool hummus flavors to make:
garlic and onion: it’s garlic and onion powder. Favorite of crackers.
Buffalo chicken: ranch dressing powder and cayenne.
Mint: fresh mint leaves. It’s weird to experience the “spice buildup” that some foods have with mint.
Bbq: literally pour some bbq sauce in there. The more concentrated and flavorful ones work good.
You get some unexpected diners when your server says “our hummus today is bbq marinade”.
Used to make hummus in a foodservice setting: use canned chickpeas instead of cooked dry. Make sure your food processor is ventilated well because you’re gonna be running it longer and with a higher load than it was designed for. Use some kind of oil to straighten out the consistency once the tahini and chickpeas are blended right. Go easy on the oil if you’re gonna use a liquid spice.
Some cool hummus flavors to make:
garlic and onion: it’s garlic and onion powder. Favorite of crackers.
Buffalo chicken: ranch dressing powder and cayenne.
Mint: fresh mint leaves. It’s weird to experience the “spice buildup” that some foods have with mint.
Bbq: literally pour some bbq sauce in there. The more concentrated and flavorful ones work good.
You get some unexpected diners when your server says “our hummus today is bbq marinade”.