My Palestinian restaurant cook friends showed me how they make hummous. It is the best I've yet to eat anywhere.
They make it in big batches, but basically start with a very large stock pot, filled with dried garbanzos (chick peas) and let them soak overnight. In the early morning, they start to simmer the pot, and add a touch of baking soda to help reduce acid, and to cause the skins to float to the top where they're periodically skimmed off.
The tahini they use was always made from lightly toasted Tahini. Lots of fresh garlic and lemon juice, some salt, some pepper, and a touch of cayenne. I've seen them sometimes use some cumin for variety.
When served it is always spread out on a large platter, with a pool of EVOO in the center , drizzled with fresh lemon juice, and sprinkled with paprika.
They explained that this was considered breakfast, and whenever I arrived at the restaurant just as it opened at 11am, the bunch of 'em were sometimes still sitting around a table with a big platter of hummous dipping into it with pita bread.
I've made hummous with raw tahini, and with toasted tahini. I kind of like both, but the toasted tahnini gives a richer flavor. Tahini was always explained to me to be peanut butter made with roasted sesame seeds instead of roasted peanuts.
I've also heard the argument about "true" hummous containing no tahini, and if it does, it becomes "hummous bi tahini". But I've only once ever ordered hummous in a restaurant and had it not contain tahini. When questioned about it, the owner told me they had run out of the tahini that day, and had no time to wait for some to be delivered.
Edited by deltadoc, 25 September 2005 - 08:37 AM.