Anonymous wrote:I kid you not when I say this is the best hummus ever.

I have never made it and not have someone ask for the recipe.

https://www.penzeys.com/shop/recipes/chipotle-hummus/

It uses canned chickpeas. Therefore it can never be “best ever”

Anonymous wrote:+1 to the Zahav recipe and use Soom Tahini. That's what they use at the restaurant and it made my hummus so creamy and just like what I ordered at Zahav.

I like Soom tahini too. I've been using Cookie and Kate's recipe, which looks pretty similar to the Zahav one but a bit less tahini. I used to use dried chickpeas but just don't have time for that anymore- however I think her suggestion to boil a can of chickpeas in water for 20min to soften them up a bit is worthwhile, and I get everything else ready in the meantime.

+1 to the Zahav recipe and use Soom Tahini. That's what they use at the restaurant and it made my hummus so creamy and just like what I ordered at Zahav.

Anonymous wrote:Make the Zahav one.

+1

I kid you not when I say this is the best hummus ever.

I have never made it and not have someone ask for the recipe.

https://www.penzeys.com/shop/recipes/chipotle-hummus/

I know this isn't what you asked, and I'm (a bit) sorry for being THAT poster, BUT...

I use the smitten kitchen hummus recipe. I keep meaning to soak beans but never do. Even with canned beans it is excellent. The last time I made it I used more water than usual and it was the best batch I've ever made. https://smittenkitchen.com/2013/01/ethereally-smooth-hummus/

Start with the simplest, most basic 1. Make it until you've mastered it. By then, you will be able to come up with your own twists

If you like it smooth, google "Sabra style hummus recipe" -- it's all about the order of operations. You want to blend the tahini and lemon juice first, then add the garlic, then the chickpeas.

For supersmooth, you want to peel the chickpeas, but I find that not worth the time.

I’m a fan of the og moosewood cookbook hummus.

Anonymous wrote:You don’t really need a recipe.

Cooked chickpeas (still warm), couple cloves garlic, some lemon juice, tahini and water to taste and consistency you want, salt. Run the food processor

Agree. I make it using canned chickpeas and it is truly easy. I am not a cook and even I can make it. I've made it without the tahini to avoid added oil, and it was still good.

When I make the NYT shawarma recipe, I make a tahini sauce, not hummus.

You don’t really need a recipe.

Cooked chickpeas (still warm), couple cloves garlic, some lemon juice, tahini and water to taste and consistency you want, salt. Run the food processor

Make the Zahav one.

I buy the Cava hummus from WF or Giant lol, but I do make the NYT Chicken Shawarma!

There are a few different NYT recipes for hummus that all have 5 starts. Any favorites?
With all the people who make the NYT chicken shawarma I have to believe a lot of people have opinions on hummus.