I just made a zucchini hummus using the following ingredients:
2 peeled (medium) zucchini
3 T soaked sunflower seeds (drained)
1/4 C of raw tahini
dash of olive oil
1/4 C plus a dash of lemon juice
sea salt and assorted dry spices
It's much too watery (like a thick soup) and while I'm sure it'll be a tasty dip, in the future I'd like a thicker hummus.
Any techniques you'd use for thickening? More zucchini? Sprouted chickpeas? (I've used chickpeas in the past, soaked and sprouted 48 hours, and they were mealy and left a granular texture).
In general, do you have ingredients you use to thicken recipes, like arrowroot or sea vegetables (Irish moss, kanten, agar agar)?
Cheers!
Karina
Comments
hmmm. The zucchini would definitely make it watery... do you have a dehydrator? You could evaporate some of the water that way
Zucchini have a very high water content so whenever I make any kind of dip or sauce that needs "heft" I usually start out with 1/2 the amount of squash called for and increase it if I need to. Maybe take half of what you made and try blending it with a some additional sesame seeds and see what happens. I've also found that once it's refrigerated it tends to set up a bit. Hummus is one of those things that I always like better the second day.
I hate making a recipe and not having it turn out. Seems like such a waste of ingredients. Good luck!
I usually add more oil to thicken the hummus. I've made zucchini hummus before and it gets watery really easily.
I found a way that works great for me. I grate the zuccini first and then lightly salt it and let it sit in a colander for a bit. Then I squeeze out as much water as I can before adding it to the hummus. It makes it nice and creamy.
Do you have a cheesecloth? Let it drain through the cheesecloth for a while. Like how they drain the yogurts? When I used to make calabacita casserole I would have to let my zuchs sit out for a while to dry out a bit. After sitting in tihe fridge for a while, water will rise to the top and you can pour it off.
I wonder if you stirred in a tbsp of chia seeds, or flax, if that would work- by making it gel a bit. Chia is really flavourless, and I even though your hummus wouldn't be totally smooth, I kind of like the texture of chia.
Interesting ideas -- thanks to all! So many things to try.... I need more zucchini (zucchinis?). :D
I usually put about a tablespoon or so of wheat germ when my food gets to watery. It works really well.