I am always wondering why hummous that you make at home with a food processor is never as good as the stuff you get in restaurants.
Admittedly I used canned chick peas, tahini and olive oil. Then I was turned on to canned fava beans which I thought vastly superior to chick peas (although they were much cheaper and easier to get in Jersey City than in Philadelphia). However, it still was not the same.
Do they cook the beans longer? Should they start dried? I think it is more the smooth texture that I am missing. Making it at home, it just seems grainier.
If I could make the chick pea hummous better I might try it again. As it is I sorta gave up because I couldn't get favas (and when I did find them they were $2 a can).
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