Originally Posted by
TWA884
I participated in a webinar a few months ago where Solomonov demonstrated the 5-minute hummus recipe. He said that the longer you keep the food processor running, the creamier the hummus.
This. Milk Street calls for at least 4 minutes in the processor, with intermittent scraping down of the sides, and the hummus developed a creaminess that I really enjoyed.
I don't know if the Palouse garbanzos and Baron's tahini I used were all that special, but I have never had hummus from a store or in a restaurant that compared to what I was able to make myself.