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.
That sounds like a lot of tahini . ...maybe try a different recipe but in the meantime olive oil would thin it out as well as add flavor. Are you letting it come to room temp? It definitely becomes smoother when not cold from the fridge .
I have made it a few times but find so many good ones available commercially that it isn't worth getting out the food processor. Trader Joe has a good one.