Quote Originally Posted by nuthatch
Oh, dear I was afraid someone might ask that. No recipe - we just start with a 15 oz can of drained garbanzos (keep the liquid) and start throwing stuff in there (blender for really smooth puree). Usually a couple tablespoons of tahini, juice of one lemon, 2 or 3 cloves of garlic, some of the reserved liquid to thin things down to the consistency you like. I've added paprika and I always add ground cumin. I leave out the traditional olive oil but I've heard that makes all the difference in making it taste more like the deli. I've also heard that cooking the garbanzos from their dried state yourself makes things more creamy and tasty. Have you thought of asking the deli guys or is it a top-secret recipe?
that's exactly how I make it,except I leave out the tahini - I have a friend who had an anaphalactic reaction to sesame. Canned garbanzos, lemon juice, garlic. Lots of garlic. I LOVE hummus on wheat bread as a snack or for breakfast. I don't see what people would find unappealing about it at all.

Irulan