You can fix grainy hummus by heating it for a short period before blending again. You can also add some liquids like oil. To avoid grainy hummus, simmer the chickpeas, then use kitchen equipment, like a blender or food processor, to mash them evenly.
Have you ever wondered why your hummus feels grainy? In this article, I’ll suggest how to fix your grainy hummus and avoid them.
Is Hummus Supposed To Be Gritty?
Hummus, also known as houmous, is one of the most famous Middle Eastern food influences. But even in its simplest version, it has a creamy texture. It’s even described as feeling like mayonnaise.
Hummus is not supposed to be gritty. It is a smooth, creamy sauce made by mashing chickpeas with other ingredients. Equipment like food processors or blenders is even used to ensure optimal consistency.
Thus, if the hummus you’ve been eating has always been gritty or grainy, you’re missing out on the real deal.
Why Is My Hummus Grainy (Not Creamy)?
If hummus is supposed to be velvety, smooth, and creamy instead of gritty or grainy, how come yours is? Here’s why.
Your hummus could be grainy because it was made using cold or undercooked chickpeas. It’s also possible that you didn’t add enough liquids, like oil. Chickpea skin is also a factor that leads to not creamy hummus.
To fix your grainy hummus, you must first understand why that happens. In doing so, you’ll get to a practical solution much quicker.
I’ll expound more on each reason why your hummus isn’t creamy:
- Cold chickpeas. If you are the type to let your cooked chickpeas sit for a while before mashing or processing them, that could be the reason why your hummus has been gritty.
- Chickpea skins. As you make your hummus, make sure not to leave any skins. You can also use tinned or canned chickpeas instead, as they have fewer skins to make them taste gritty, even without a food processor or blender.
- Lack of liquid. You can adjust the consistency of your hummus through fluids. You can add more oil, tahini, or cold water, depending on how thick or creamy you need it to be. Too little, you’d have a dry, sad, and far-from-creamy hummus.
- Needs more blending or mashing. Knowing when to stop blending or processing your hummus is also crucial. Stop it too early, and you’d have grainy hummus.
- Undercooked chickpeas. Like cold chickpeas, it’s tougher to make creamy hummus out of undercooked chickpeas. Their skins are more rigid, making them feel grittier.
How To Fix Grainy Hummus
So if your hummus was grainy or gritty, is there a way to salvage it? Fortunately, there is. Fix grainy hummus by doing one or more of the following:
- Heat, then blend the hummus. Heat your hummus, then process it to ensure a smooth puree. The chickpeas are tender enough to cream at warm temperatures, even with their skins on.
- Add liquids or tahini. If your hummus was too dry, add liquids. You can adjust the amount of oil or water. You may add some lemon juice and tahini.
- Use equipment. Instead of creaming the chickpeas by hand, use food processors and other equipment to catalyze the process. This would lead to a more consistent and even creamier result.
- Push the hummus through a sieve or chinois. Push the hummus through a sieve or chinois to ensure an ultra-fine, creamy texture. Use a spatula to push the mixture through the small holes.
How To Avoid Grainy Hummus
There are ways to turn around a sad, grainy hummus, but avoiding it in the first place would be better. Here’s how to do so:
- Simmer before blending. Let the chickpeas simmer for a bit until tender. Then, mash it after it’s done simmering–don’t let it get cold.
- Microwave cold chickpeas. Use a microwave to get them warm if your chickpeas have been cold and you can’t simmer them.
- Add water accordingly. Make sure to use the right amount of water or liquids when cooking the chickpeas and processing the hummus.
- Use kitchen equipment. It’s easier to get faster and more consistent results using equipment like a blender, food processor, immersion blender, or even mortar and pestle. You can also use a sieve and spatula.
- Add baking soda to the chickpeas. Mix in a teaspoon (3.4 g) of baking soda while soaking and boiling the chickpeas. It helps soften the beans’ skins, which, when rigid, usually lead to gritty hummus.
- Place chickpeas in a cold bowl of water and shake. Removing chickpea skins helps avoid graininess, but it’s hard to do so by hand. Instead, you can place them in a bowl and agitate until the skins float in the water.
Perfect hummus is velvety smooth, and creamy. If yours isn’t, there are ways to fix that, such as adding more liquids and blending more. You can also avoid grainy hummus through various measures, including adding baking soda to the chickpeas.
Thanks for stoppin’ by!
For more, don’t miss How to Thicken Runny Hummus (9 Simple Fixes).
Anne James has a wealth of expertise in a wide array of interests, including quilting, cooking, gardening, camping, and making jelly.
She has a professional canning business and has been featured in the local newspaper, and has been her family canner for decades. Anyone growing up in the South knows that there is always a person in the family who has knowledge of the “old ways,” and this is exactly what Anne is.
With over 55 years of experience in these endeavors, she brings a level of hands-on knowledge that is hard to surpass.
Lovingly known as “Jelly Grandma” by her grandkids, Anne hopes your visit here has been a sweet one.