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How can I thicken a watery dish?

SystemSystem Raw Newbie
in Food Preparation

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

  • cherrycherry

    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!

  • 3dom3dom

    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.

  • woshimykeewoshimykee

    I usually put about a tablespoon or so of wheat germ when my food gets to watery. It works really well.

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