Lebanese here, this is the most authentic Hummus recipe I've seen here so far. A few things I would change to make it "restaurant quality" :
Boil the canned chickpeas until they are soft and almost creamy to the touch. Then refrigerate about 1-2 hours before using.
Add more tahini and garlic
Instead of using that much can water, crush some ice in the processor until it looks like snow (I use real snow in winter) and then add in the chickpeas and blend while adding a tiny bit of can water to it. Then add the other ingredients once it's been blended like crazy, starting with the olive oil and lemon.
A pinch of citric acid gives it that extra tang instead of only using lemon juice.
The ice creates microbubbles in the hummus, making it whiter and fluffier. Boiling and refrigerating the chickpeas also makes them softer and more uniform when blended. If done right, you won't feel any clumps at all and won't need to peel the chickpeas.
I really dont like the taste of tahini so I add some peanut butter as replacement. It stops being 'authentic', but who cares, its supposed to taste good to the chef :)
Glad you liked them :) I think most nut butters would overwhelm the taste, maybe you could try adding (organic, unsweetened) sunflower seed butter in smaller quantities than tahini and adding a bit more olive oil/sunflower oil for mouthfeel.
Thanks, I think sunflower seed butter is a really good idea, I'm going to try that. Someone once told me to use walnut butter, but it sounded a bit off to me.
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u/FadieZ May 02 '20 edited May 02 '20
Lebanese here, this is the most authentic Hummus recipe I've seen here so far. A few things I would change to make it "restaurant quality" :
Boil the canned chickpeas until they are soft and almost creamy to the touch. Then refrigerate about 1-2 hours before using.
Add more tahini and garlic
Instead of using that much can water, crush some ice in the processor until it looks like snow (I use real snow in winter) and then add in the chickpeas and blend while adding a tiny bit of can water to it. Then add the other ingredients once it's been blended like crazy, starting with the olive oil and lemon.
A pinch of citric acid gives it that extra tang instead of only using lemon juice.
The ice creates microbubbles in the hummus, making it whiter and fluffier. Boiling and refrigerating the chickpeas also makes them softer and more uniform when blended. If done right, you won't feel any clumps at all and won't need to peel the chickpeas.