What makes hummus tangy

Leave a Review. I also found this a bit dry. I added a few tablespoons of reserved chickpea liquid, and an extra tablespoon of lemon juice.

Also, my harissa was more of a sauce than a paste, so I added an extra tablespoon. I love pomegranate molasses, but I think it is taking from the hummus recipe here rather than adding to it. Also, the recipe resulted in a somewhat drier hummus than I prefer. I used the pomegranate molasses and halved the harissa because mine seemed so hot. Making good hummus is non-trivial. I think roasting sesame seeds is as volatile as roasting coffee beans with a few seconds or degrees changing the flavour drastically.

It's quite possible the tangy flavour comes from the way they process their sesame seeds. I've had Israeli hummus from Jerusalem and it tasted very different from the stuff you get elsewhere. Much smoother and more 'settled' flavour, and likely similar to the tang you describe almost umami. The ingredients didn't have anything specific listed that could do that. It also could be the lemons or the zest. Anecdotally, a local hummus manufacturer told me he gets his sesame seeds from that part of middle east because they lead to better tasting hummus.

Next time you're there, please ask the chef. I've been curious as well ever since tasting that particular hummus. The recipes I've seen include both lemon juice as yogurt. I suppose the tangy flavor comes from the lemon. I've made hummus from scratch multiple times. I have heard of people using chickpeas that have sprouted quite a bit, after a soaking duration of days. Apparently doing so eliminates enzyme inhibitors. I have also read of people using raw, sprouted chickpeas to make hummus, which I have not tasted.

I think that the flavor you are referring to may be due to the restaurant using heavily sprouted chickpeas or raw, sprouted chickpeas to make the hummus.

That's my guess. Sign up to join this community. The best answers are voted up and rise to the top. Share your post with your fan club! We make hummus at home a lot and on a few occasions, it seems to have gone bad quickly. It does not turn color or anything, but gets this zippy tangy taste, almost like it's fermenting.

This most recent batch had smoked paprika and roasted garlic. It's not left out or anything and is happening after only two days. O'Shaughnessy When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

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