The ungarnished hummus and cooked chickpeas can be refrigerated separately for up to 2 days.
Tahini has a tendency to separate, so be sure to stir the sesame paste thoroughly before measuring.
Pretty good except waay too much garlic. It overwhelmed the hummus.Read More
I lived in Israel around 40 years ago and have been trying and failing to recreate the gorgeous creamy texture of hummus and also tahini sauce. I actually FOLLOWED your recipe and instructions and thank you, thank you, thank you. Absolutely perfectRead More
First time I made my tahini and recipe worked as written. But sieving the tahini to get rid of the sesame seed husks took lots of time, so I used store bought the next two times. The lemon caused the tahini to seize and turn into a broken paste. Also, I agree that cooking for about 20 min after overnight soak is better. That way, you can scrub the garbanzos between your hands to remove the husks (smoother dip) without having the beans dissolve. The business of soaking in baking soda - I don't get that. A basic soak water is supposed to cause the husks to come loose, but they don't until they are subjected to the heat of cooking. Hence scrubbing them between your hands. Despite these issues, this dip is eaten until it is all gone. Good compliment to a heavily spiced cracker.Read More
Best hummus recipe I've tried. Super authentic!Read More