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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?

I agree....this was PERFECT!!!  I've been searching everywhere for a recipe that would make hummus creamy like this.  The directions were so helpful with the explanations.  I also would advise going easy on the garlic at first, then adding more if you like.   :P  My roommate tried it after I made it.  I think she's a little disappointed that I'm taking it with me to my work's staff meeting tonight.  I'll have to make her another batch!  GREAT recipe!!!   ;)b

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I thought 4-5 cloves of raw garlic sounded like too much, so I only added one, and wound up regretting it :( Otherwise, the hummus came out fluffy and smooth and lovely. I will definitely be making this again. Five stars!

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Thanks so much for the info on creating the emulsion. It made all the difference. I made a few modifications to suit my own personal tastes...
I used the juice of 1 and a half lemons, plus 1 TBSP of Olive oil with the tahini to make the emulsion, because the first time I made it it was too dry. I did make it with 4-5 garlic clove, but next time I would probably do 2-3 depending on clove size, as 4-5 was pretty over the top for what we like in our house hold. I added kosher salt to taste and dusted the finished product with paprika. Thanks for posting this recipe, it will be my base hummus recipe from now on.

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I was too anxious to make this since all the reviews were great...so i didn't read the entire page of directions and ended up using the entire can of chickpeas which was only about 14 oz.  I just had to add a little more water but this came out super delicious!  Thanks for the recipe....I will def make this again.  ;-)

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This is the best hummus recipe I have ever tried.  The consistency is perfect.  I didn't have lemons, so I used orange juice.  Added a little extra orange juice in the end to avoid using oil.  Absolutely incredible.

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YUM YUM YUM!

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:D This was the best Hummus I have ever made. I used 5 cloves of garlic, next time I'm only going to use 3.  And I didn't see that I shouldn't have the whole can of chickpeas.  So to make my dry paste into something edible, I added some extra olive oil and water. Making this again ASAP! (Thanks for the emulsion tip!)  I paired it with http://vegweb.com/index.php?topic=5691.0 (fabulously Fast Focaccia) mmmmmmm  ;)b

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Good, but impossible to get the chickpeas to mush right. If you have the time and patience, it's a great recipe.

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I just made this with my gran, and we both loved it!
We will not use as much garlic as we did this time though when we make it again
<3

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i'v made hummus this way ever since i found the recipe and it's come out perfect evry single time.THANK YOU SO MUCH.
:)

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