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Anonymous
Member since December 1969
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Creamy Hummus, Restaurant Style

What you need: 

1/4 cup tahini
1/4 cup lemon juice
water, as needed, optional
4 or 5 cloves garlic, minced
1 (24 ounce) can chickpeas, drained and rinsed
salt, to taste
olive oil, for drizzle
parsley, to taste, for garnish
ground cumin, to taste, for garnish

What you do: 

1. Put the tahini and lemon juice into a blender (I use an immersion blender) and blend away until it's frothy, white, and creamy. You can substitute a little water for lemon juice; experiment. This is your sesame cream! (If you added a lot more water and blended well enough, you'd get sesame milk.)
2. Blend garlic into the cream, and add some salt, to taste. This is a basic tahini cream sauce that's actually really good on its own! Take a handful of chickpeas and blend it into the sesame cream until smooth.
3. Continue to blend in chickpeas a little at a time until the cream has thickened, but isn't too thick and is still pale (not the deep yellow of the usual chickpea mash). Add salt, to taste.
4. You won't use all the chickpeas, much less than in many hummus recipes. For the above, I usually use about 1/2 (24 ounce) can's worth. Scoop the hummus onto a plate, put a few whole chickpeas on top, drizzle good olive oil over it, and sprinkle some parsley and/or cumin on top if you like.
That's it! It's best if served at room temperature or slightly warmer.
The secret to good hummus, and the difference between hummus and chickpea mash, is to understand what is really going on with the tahini.What is milk? Milk is generally an emulsion of protein and fat in a water-based liquid. An emulsion is when you mix one liquid into another that don't generally mix, like oil and water when you make salad dressing. They're not dissolving into each other, but the little molecules of one are suspended in the other.
For dairy milk, it's an emulsion of animal protein, fats, lactose, etc. For soy milk and nut milk, it's the same thing, but now it's nut proteins and oils. But in all cases, the emulsion is where the creaminess comes from in "milk". If you have less water, you call it cream (either dairy cream or nut creams).
Tahini is sesame butter, and to make creamy hummus, the secret is to first turn that into sesame cream! To do that, you need to emulsify the tahini in a water based liquid first. This will not happen if you just put everything into a food processor all at once!'

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SO HOW'D IT GO?

Hi,my hummus came out great.I use about 3\4 can of mixed beans because I didn't have chick peas,about 1 tbs of tahini,about 1 tbs of vegetable oil,a pinch of salt,a pinch of black pepper,about 4 cloves of garlic,some water,and about 2 tps of vinegar because I didn't have lemon.I didn't use any tools to measure so i'm just estimating.My hummus had a brown-yellow color and there are chick peas in mixed beans as well.Next time I'm going to use less garlic but it is still good.It is better than store bought hummus.I'm going to make a sandwich with my tofu nuggets,tomatoe,and toasted white bread.I wish that I had lettuce to eat with it. ;)b

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This hummus is fantastic. Homemade hummus made by other people ruined storebought for me a while ago, but before this, even with vouched-for recipes mine didn't seem to come out right. This came out great!
I used five (small) cloves of garlic that I'd roasted in olive oil, but then found it too mild, so I ended up adding two more raw cloves for just the right balance of mellow and kick. I will definitely be making this again.

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wow! this is the texture that has eluded my for so long. uh i gave the order of prep to the kids at work so that i could look like rock star... we use our own recipe, and i did say i found that emulation info here....

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Absolutely AWESOME recipe! I used more Garlic, and added some sunflower seeds. We had it on Kashi's  Whole Wheat crackers topped with cucumbers marinated in lemon juice and Dill. I am going to use this as the "starter" recipe for the 'Lazy College Kid's Easy Falafel' recipe, since I cooked my own Chickpeas and made way too much! lol. No problem, though. It will be eaten!

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yumyumyum!! i am a garlic fiend, so i used more like 6 cloves of garlic...but i also roasted them first, which helps them get a little sweeter instead of that sharp taste of raw garlic. i also added roasted red pepper.. my hummus is orange, but it is definitely fluffy, creamy and delicious!!

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Excellent!  I used my food processor instead of an immersion blender to make the "cream".  I also used 3 cloves of garlic and a 1/4 cup of water. 

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This came out pretty good. I would not use an immersion blender though...the recipe is too small for that (not enough liquid for the blender to be fully immersed, even in a small mixing bowl) I ended up using the processor attachment that comes with my blender, but it would NOT blend up all the chickpeas! I think they need to be mashed by hand first. Or maybe next time I'll try my regular blender, because it didn't come out very creamy!

As for the garlic...I didn't even taste it! I usually buy garlic hummus, and 4 cloves was nothing! I might add more next time.

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KICK ASS! I don't know if I really followed the recipe amounts exactly , but I used the emulsion method, and it worked swimmingly. Great advice--thanks for the novel! :)

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I love hummus but don't like paying $5 at the store for a little tiny container of it, so I gave this recipe a try.  As everyone says, It's really good!  I ended up doubling the tahini and lemon juice and using the whole can of garbanzo beans.  Very smooth and tasty.

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very tasty. and creamy. i made a "batch" for the week for veggies- it keeps well!

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