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Started By
Message
Does anyone have a legit hummus recipe that tastes like Albasha, Arzi's, Serops, etc?
Posted on 5/27/26 at 9:24 am
Posted on 5/27/26 at 9:24 am
BR folks...you don't know how good you have it unless you have lived elsewhere. The Mediterranean food yall have access to is some of the best in the country. I've done a decent amount of traveling and have yet to find anything close to as good as many of the BR restaurants.
With that being said, the hummus at these places is what really stands out to me. They all have a distinct flavor that I cannot seem to replicate at home.I've tried many recipes, but I cannot get the flavor and often the texture just like the places mentioned in the threat title.
Hummus ingredients seem pretty basic...Chickpeas, garlic, tahini, salt, paprika, maybe cumin, lemon juice, olive oil, water. One thing I learned is that the Tahini brand can make a big difference. I started using Tarazi tahini, which helped, but I still can't quite get it right.
I've tried other things, like:
- Using fresh chickpeas
- De shelling the chickpeas after a short boil
- Adding yogurt
- Toasting the chickpeas, then blending
Does anyone have one of the BR establishments' recipes? Or do they have one that closely resembles?
With that being said, the hummus at these places is what really stands out to me. They all have a distinct flavor that I cannot seem to replicate at home.I've tried many recipes, but I cannot get the flavor and often the texture just like the places mentioned in the threat title.
Hummus ingredients seem pretty basic...Chickpeas, garlic, tahini, salt, paprika, maybe cumin, lemon juice, olive oil, water. One thing I learned is that the Tahini brand can make a big difference. I started using Tarazi tahini, which helped, but I still can't quite get it right.
I've tried other things, like:
- Using fresh chickpeas
- De shelling the chickpeas after a short boil
- Adding yogurt
- Toasting the chickpeas, then blending
Does anyone have one of the BR establishments' recipes? Or do they have one that closely resembles?
9
Posted on 5/27/26 at 9:40 am to SUB
i wish i hade the recipe from tavi in covington its crazy good.
i use AB's recipe but i can never get it as fluffy as the good restaurant ones, maybe they are using a mixer instead of food processor?
i use AB's recipe but i can never get it as fluffy as the good restaurant ones, maybe they are using a mixer instead of food processor?
Posted on 5/27/26 at 9:45 am to SUB
Posted on 5/27/26 at 10:38 am to bluebarracuda
I’ve tried that Shay’s recipe. It’s good, but not it. Or maybe it is and I’m just not using the right tahini?
Posted on 5/27/26 at 11:11 am to SUB
Not sure. When we followed it some time ago, it was better than most of the quick service places around BR. Saba and Shaya have some of the best hummus
Posted on 5/27/26 at 5:24 pm to SUB
Probably store bought with extra tahini and oil and blended a lot.
Posted on 5/27/26 at 5:25 pm to SUB
Albasha Sucks
Posted on 5/27/26 at 5:52 pm to SUB
Smoke the chickpeas first about 40 minutes. Take your hummus to another level
Posted on 5/27/26 at 7:46 pm to SUB
quote:
BR folks...you don't know how good you have it unless you have lived elsewhere. The Mediterranean food yall have access to is some of the best in the country
Yikes
Posted on 5/27/26 at 11:09 pm to SUB
Please don’t give us too much credit.
Posted on 5/28/26 at 3:22 am to SUB
As an initial matter, what you chasing isn’t really a recipe. It’s a memory. Any recipe provided if not served in the Serops or Albasha environment is going to fail to live up to what you want.
Shaya recipe great, Zahav better. But both of those are a much smoother hummus than I remember from places in BR and probably more tahini making it smoother. You need a really powerful blender or food processor and to let it go for 2-3 minutes.
Paul Kahan from blackbird, avec, etc has a great and easy recipe I use. It’s one can of chickpeas with 50% or so of the water drained. 1/4 cup of tahin, garlic clove, lemon juice and let her rip.
Shaya recipe great, Zahav better. But both of those are a much smoother hummus than I remember from places in BR and probably more tahini making it smoother. You need a really powerful blender or food processor and to let it go for 2-3 minutes.
Paul Kahan from blackbird, avec, etc has a great and easy recipe I use. It’s one can of chickpeas with 50% or so of the water drained. 1/4 cup of tahin, garlic clove, lemon juice and let her rip.
Posted on 5/28/26 at 5:25 am to SUB
Milk Street went to Tel Aviv years ago and visited several restaurants and home cooks in search of great hummus. The locals ate it warm, for breakfast, maybe scooped with a piece of pita or raw onion, or maybe just a spoon.
Keys to texture was processing the hell out of warm chickpeas, like 3 minutes in the food processor (did better than a blender). People who say theirs isn't creamy can often solve it by letting the processor run (much) longer on warm chickpeas.
They specified Whole Foods 365 chickpeas, which are smaller than some. "Larger chickpeas make grainy hummus. We agreed. We tested conventional chickpeas against smaller varieties, such as the Whole Foods Market 365 Everyday Value brand, and overwhelmingly preferred the latter."
Tahini: "A toasted, thin (i.e., pours easily) tahini is needed to get the creamy consistency and rich, savory flavor we wanted. It was also essential to stir the tahini very well; some brands separate and clump. We liked the Kevala brand, but Soom and Aleppo brands also worked. We did not like Joyva, which was dark, thick and tasted bitter, almost burned."
Here is their recipe, with some of my notes and mods thrown in after making it for several years. It's a very good recipe.
Hummus
Milk Street
Ingredients
Whole Foods 365 brand chickpeas
Tahini (Soom or other premium brand)
3 ½ tablespoons of fresh-squeezed lemon juice
½ teaspoon of baking soda
salt
Soak and Cook Chickpeas
Soak 8 oz. (half a bag) of Whole Foods 365 brand chickpeas in 8 cups cold water with 2 Tbsp of salt, room temperature for at least 12 hours.
Bring 10 cups water and ½ teaspoon of baking soda (which helps soften the chickpeas) to boil.
Drain the soaking chickpeas and add to pot. Return to simmer, then reduce heat to medium and cook 45 to 50 minutes, until skins are falling off and peas are very tender.
Reserve 3/4 cup of the chickpea cooking water.
Drain the chickpeas in colander and let sit a minute to drain well.
Processing
Add warm chickpeas and 1 tsp salt to food processor. Run 3 minutes, scraping sides as needed.
Add 3/4 cup tahini (Soom or other premium brand). Process 1 minute, scraping if needed.
Add 3 ½ tablespoons lemon juice to the 3/4 cup of the chickpea cooking water
With machine running, add water/juice mix and process until combined.
Taste and season with salt. Spread hummus in pie plate for serving.
Optional: Top with drizzle of olive oil and sprinkles of cumin, paprika, and parsley.
Keys to texture was processing the hell out of warm chickpeas, like 3 minutes in the food processor (did better than a blender). People who say theirs isn't creamy can often solve it by letting the processor run (much) longer on warm chickpeas.
They specified Whole Foods 365 chickpeas, which are smaller than some. "Larger chickpeas make grainy hummus. We agreed. We tested conventional chickpeas against smaller varieties, such as the Whole Foods Market 365 Everyday Value brand, and overwhelmingly preferred the latter."
Tahini: "A toasted, thin (i.e., pours easily) tahini is needed to get the creamy consistency and rich, savory flavor we wanted. It was also essential to stir the tahini very well; some brands separate and clump. We liked the Kevala brand, but Soom and Aleppo brands also worked. We did not like Joyva, which was dark, thick and tasted bitter, almost burned."
Here is their recipe, with some of my notes and mods thrown in after making it for several years. It's a very good recipe.
Hummus
Milk Street
Ingredients
Whole Foods 365 brand chickpeas
Tahini (Soom or other premium brand)
3 ½ tablespoons of fresh-squeezed lemon juice
½ teaspoon of baking soda
salt
Soak and Cook Chickpeas
Soak 8 oz. (half a bag) of Whole Foods 365 brand chickpeas in 8 cups cold water with 2 Tbsp of salt, room temperature for at least 12 hours.
Bring 10 cups water and ½ teaspoon of baking soda (which helps soften the chickpeas) to boil.
Drain the soaking chickpeas and add to pot. Return to simmer, then reduce heat to medium and cook 45 to 50 minutes, until skins are falling off and peas are very tender.
Reserve 3/4 cup of the chickpea cooking water.
Drain the chickpeas in colander and let sit a minute to drain well.
Processing
Add warm chickpeas and 1 tsp salt to food processor. Run 3 minutes, scraping sides as needed.
Add 3/4 cup tahini (Soom or other premium brand). Process 1 minute, scraping if needed.
Add 3 ½ tablespoons lemon juice to the 3/4 cup of the chickpea cooking water
With machine running, add water/juice mix and process until combined.
Taste and season with salt. Spread hummus in pie plate for serving.
Optional: Top with drizzle of olive oil and sprinkles of cumin, paprika, and parsley.
Posted on 5/28/26 at 10:35 am to SidetrackSilvera
Pre - Covid, they were off the Chain.
Post Covid. They are straight Trash.
Post Covid. They are straight Trash.
Posted on 5/28/26 at 10:53 am to bluebarracuda
Alon Shaya taught me how to make hummus and that video is about it.
The key is as he says-absolutely remove the skins. It’s kind of a pain in the arse but it makes it much more smooth and light.
That being said- I tend to use more tahini as that smooths it out and I personally like the flavor a bit more. I use a small amount of cumin and some Mediterranean friends frown at me but I like it too. Just not much it will take away.
But I make several and always have them in the bread shop. I’m about to make a roasted red beet one for this weekend.
If you want to try something different just use different beans. I make a really nice Lima bean hummus with no cumin and a lot of lemon and it’s a really nice light spring hummus.
Also a white bean with rosemary and just a touch of tahini.
And add Aleppo pepper to any of them for an extra flavor. I sell the shite out of them.
The key is as he says-absolutely remove the skins. It’s kind of a pain in the arse but it makes it much more smooth and light.
That being said- I tend to use more tahini as that smooths it out and I personally like the flavor a bit more. I use a small amount of cumin and some Mediterranean friends frown at me but I like it too. Just not much it will take away.
But I make several and always have them in the bread shop. I’m about to make a roasted red beet one for this weekend.
If you want to try something different just use different beans. I make a really nice Lima bean hummus with no cumin and a lot of lemon and it’s a really nice light spring hummus.
Also a white bean with rosemary and just a touch of tahini.
And add Aleppo pepper to any of them for an extra flavor. I sell the shite out of them.
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