Tips on improving the texture of store-bought hummus
Beyond fluffing your hummus in the food processor or blender, Samuel-Drake Jones says certain ingredients will help get it extra creamy. “Add warm water or aquafaba. A splash or two of warm water helps loosen the texture and bring it closer to homemade. Even better: use aquafaba.” Aquafaba is the liquid in canned legumes that’s a great swap for egg whites in egg white cocktails. While chickpea aquafaba is most commonly used, you can also use aquafaba from black beans or any canned variety; it will just add a bit more flavor.
Adding extra olive oil is another great technique for a smoother texture and fuller flavor. “Slowly drizzle in high-quality extra virgin olive oil while blending the hummus. This gives richness and a creamy mouthfeel that store-bought versions often lack,” Jones tells us. If you want a bolder flavor, you can even mix in some pesto or top your store-bought hummus with chopped olives or marinated mushrooms. “For toppings that elevate the texture,” Jones says, “I like using toasted pine nuts or slivered almonds, crispy chickpeas, a sprinkling of za’atar or sumac, and dukkah, an Egyptian spice-nut blend for crunch and depth.”
