Aladdin's Restaurant Hummus Copycat Recipe - Thyme For The Table (2024)

FAQs

How to make fancy hummus? ›

Another cause might be that your lemon is a bit old, causing it to taste more bitter than sour. Lastly, if you've added too much garlic or just happened to used a particularly strong clove, it'll leave the hummus with a very pungent, raw taste.

Stir in Yogurt or Tahini

If your store-bought hummus isn't as creamy as you'd like it, or it's a little bland and could use some added flavor, a spoonful or two of greek yogurt or tahini will do the trick!

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.

Sometimes just an extra pinch of salt can transform a bland hummus into a terrific hummus where all the flavors come together perfectly.

The chickpeas also known as garbanzo beans whip up smooth and tasty. The tahini has a nutty sesame flavor. The lemon juice gives a tangy zest.

In this hummus recipe, adapted from "How to Cook Everything," tahini is essential, as are garlic and lemon. But this dip is also flexible: cumin and pimentón are optional, as are herbs or blends like za'atar. Hummus can be refrigerated in an airtight container for up to one week.

You might need more tahini, garlic, lemon and/or salt and very likely more chickpea water. Add a bit of each as you need, the recipe explains. "Blitz the hummus until very smooth, a few minutes at least. Don't worry about the hummus being too loose; it will thicken as it sits."

To make an exceptionally creamy hummus you need to remove the skins from the chic peas. Those skins are held in place by pectin which is acidic. Baking soda (alkaline) neutralizes the pectin enabling the skins to fall off the peas and float to the surface of the simmering water by the tens of thousands.

If you feel adventurous, try replacing the tahini with an equal amount of peanut butter, sunflower seed butter, Greek yogurt, chopped roasted peppers, pitted olives, roasted beets, steamed sweet potato, avocado, or thawed frozen peas, to name just a few possibilities.

Why do you put ice water in hummus? ›

It's already a near-perfect food. That said, we've started adding cold water to our hummus. While it sounds counterintuitive, the water makes the hummus creamy, light, and almost fluffy in texture. It's a trick we learned from Yotam Ottolenghi that has improved our hummus game considerably.

I loved it. I have to admit it tasted a little bit different to the shop-bought hummus I am used to, but definitely in a good way. I added more than a squeeze of lemon juice and it had a really fresh taste and just tasted light and healthier, yet the texture also felt more substantial than shop-bought.

Tahini is a paste made from ground sesame seeds, which makes hummus taste incredible. You can buy tahini, or you can make it yourself. We use homemade tahini to make hummus that's 100% from scratch (it's easy, I promise).

Hummus is a versatile ingredient and a good source of fiber, along with vitamins and minerals like manganese, copper, folate, and iron. Thanks to its impressive nutrient profile, it may help ease inflammation, promote heart health, and support blood sugar management.

Olive Oil + Dukkah + Fresh Parsley

After scooping the hummus into a serving bowl, give the top a little swirl with the back of a spoon, then drizzle some olive oil, sprinkle the dukkah (or za'atar) on top, and give it a pop of color with chopped fresh parsley (or any fresh herb).

Delicious Flavors: Our Classic hummus flavor is a simple, flavorful blend of chickpeas (AKA garbanzo beans), garlic, and a creamy paste called tahini made from toasted ground sesame seeds and other ingredients. Smooth, tasty and satisfying – in more ways than one.