Ever try to make your own hummus at home and it comes out like a garbanzo bean mash, yellow and grainy. Not that same rich and creamy dip you get at the fancy Mediterranean restaurant down the street. I’ve been searching for a recipe to this style of hummus for years trying just about everything. Yogurt, nope, add some of the juice from the can of beans, nah, more olive oil, that’s a negative. I’ve actually come very close to getting a part time job at Paymon’s Cafe just long enough to figure out this whole hummus mystery. What I’ve been trying to accomplish is that whiter creamy “restaurant style” hummus. Well friends, I’m happy to tell you I’ve found it and there truly is a secret. It’s not an ingredient as I previously thought, it’s a process. It’s the order in which you blend the ingredients. You first blend the equal parts tahini and lemon juice into a tahini cream. Once you blend these two ingredients the tan tahini becomes a smooth and fluffy white cream. This alone tastes great and is served in restaurants alongside falafel. The secret is the tahini cream! Now you just add the garbanzo beans a little at a time starting off with a nice handful then smaller amounts until its the perfect consistency. You many need to add some water which I did ( about 4 T.) to thin it out if it’s a bit to thick still. While I was researching this, one blogger mentioned that his mother told him removing the skins from outside the beans made it taste better. I believe her as now I can taste them in the hummus since they don’t seem to blend as well. I try to take them off but it’s really time consuming to get that detailed with it. Anyone know if they sell them without the skin? That would make my day. Either way I feel rather accomplished today. This was a long time coming and I hope you enjoy it as much as we do.

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