re: Does anyone have a legit hummus recipe that tastes like Albasha, Arzi's, Serops, etc?

Holy Shiite that looks amazing. I would eat that like I had a bomb strapped to me.

Don’t worry about using canned chickpeas. Most restaurants do because they are pressure canned and easy to use plus they are kind of like green peas. They can or freeze well.

And they use the aquafaba from the can to make aioli’s and add to the hummus instead of water to thin and creaminess. I use both dry and canned. But one thing I do always is the skins. I can tell the difference at least in my hummus. I’m just a believer in it.



These are the skins removed from 4lbs dried (cooked with baking soda after sprinkling with baking soda and putting in the oven for awhile) and running through my hands and rinsing.

380 grams. That’s 20% of the total weight. When you actually do it and see the quantity of the skins it’s hard not to do it each time. More work but I think it’s worth it.