@olavf Haha! Not quite the same but I made a batch of hummus yesterday and it's gone already. My daughter, who insisted she hated hummus, loves mine. So I'll make more tomorrow.
@shuttersparks nah, its similar enough. The trick is all in the texture. The secret to great falafel is using a meat/food grinder like the restaurants do. A good hummus is kinda like pesto and understanding four food processor
@olavf Yes, I did a lot of experiments related to texture. After combining all the ingredients in the food processor and adjusting moisture so that it circulates slowly, I let the processor run on high power for seven minutes. This results in a texture that's very smooth but still contains microscopic grains.
If you want a mouth feel as smooth as butter and to eliminate the grains you have to peel the beans -- remove the transparent shells from the beans. That's too much trouble so I don't do it. Lol. Plus, the shell bits are fiber and add to the healthfulness of it.
Anyway, I have a "standard" recipe and some variations like smoked hummus and oregano hummus. I've also experimented with sweet versions and chocolate, but none of those were exciting. For me, hummus is about the garlic and olive oil.
@shuttersparks cool beans (sorry). I'm not the hugest hummus fan, but it's entirely possible I've never really had good stuff. I had similar problems with sushi for years.
I also prefer skins on and seeds in the tomatoes unless it atually matters
