Originally Posted by
gaobest
My family made hummus yesterday but it was stiff - some olive oil helped... definitely delicious. What’s the hummus tip for making it softer? It’s definitely always soft and creamier in restaurants and in the Sabra package. Recipe calls for a pound of tahini sauce to go with the two cans (15-Oz) of garbanzo, and those organic jars are like $10 apiece.
Milk Street has my favorite hummus recipe, made from dried chickpeas, and whipped very smooth. Quality chickpeas and Israeli tahini are readily available from Amazon.
Here's a link to pretty much the same recipe that's not behind a paywall:
http://juliaschild.com/hummus-perfected/