Originally Posted by
work2fly
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.
When you cook your own garbanzo beans with the baking powder, the skins break up and float to the surface which makes it easy to skim. The beans themselves get much softer. Those are major factors in getting a silky smooth and creamy hummus.
A quality brand of tahini also makes a difference. Solomonov uses Soom brand of tahini. it's outstanding. You can get order it directly from
Soom or from Amazon or
Milk Street. Other chefs that I'm a fan of use
Al Arz (also available on Amazon) and
Har Bracha (available at
La Boite, my favorite spice shop, and Amazon).