Makers Mediterranean on Lee Dr

That hummus looks awesome! I can’t ever seem to get my hummus like that. It looks like they whipped it or something.

The rest looks good too. Baton Rouge folks don’t know how good they have it when it comes to Mediterranean food.

I like this place also....good to see so many food choices near campus these days....

Do you peel the shells of your chickpeas? Thats one of the secrets to getting it really smooth.

LINK

Use Alon Shaya’s recipe. This is what I’ve been using for a couple years and it’s the best I’ve found. I use a good bit more tahini because I like the flavor so do what you like to change it to your tastes.

The key here though is you have to get the skins off so use dry beans and do the baking soda soak and bake to dry. I also just keep rubbing them together in a pot of water and keep rinsing before I actually cook them like he does. This to me is cleaner than skimming while cooking.

This and using the oil and hot water and also blend the shite out of it makes it silky smooth. Once you make this you won’t do it any differently. It’s noticeably better than most others.

Like anything else, just plan ahead because it takes time. But I normally make about a pound or more at a time and it keeps really well.