What ingedients did you use? Hummus is the best....mmmm. I like to put a little bit of charred red pepper in it.

Yes, recipe! I don't need anything fancy like a food processor, do I?

I wonder if I could use my food mill...

Well, I'm keeping things simple (making it easy on myself as I learn) so it's a rather lackluster recipe -- but damn, it tastes good (to me at least!)

about 16oz garbanzo beans (canned isn't ideal, but isn't a deal-breaker either)
4+ cloves garlic (I err on the plus side)
4 tbsp raw tahini (raw is my preference -- but you really do want actual tahini, not "tahini spread")
4 tbsp extra virgin olive oil (or flaxseed oil -- i tend to prefer flaxseed, but i'm weird that way)
juice of 1-2 lemons (depending on size & taste)
2 tbsp tamari
4 tbsp water

A dash of cumin can be nice, but it's easy to overdo it.

Put it all in a blender and puree until smooth.

The red pepper sounds like a great addition, BTW -- I'll have to try that.

Not lackluster at all - that's classic yumminess! The garlic and lemon totally make it. I like to add sea salt. I'm salivating over here...

What is the texture like?

I've found that the stuff they sell at Whole Foods* and Trader Joe's is quite different than what I'm served at the local Middle Eastern restaurants. The WF/TJ's stuff is good, but it's grainier, not quite as thick, not as tangy and more orange in color than the hummus served at restaurants here. The restaurant hummus has a super smooth texture and is very pale in color.

*Though WF here has recently started to sell hummus labeled "Nayora Hummus", which I guess might be this brand but the containers I buy are only labeled with deli-style stickers. Anyway, it's more like the restaurant-style that I described above.

Your recipe sounds very much like the one we use, as I recall, although we like to add a little chili oil, too.

Moti, shows you(tube) how to make hummus. I replace the pepperoncini in his recipe with a dash of red pepper for spice coz I hate pepperoncinis.

Other times I'll add some kalamata olive tapenade into the blend, or just go plain. YUMMY!

Thanks, iconomy!

It's not quite the same as what you get in restaurants, but it's definitely better than the prefab hummus I've bought at stores (or maybe I just think this 'cause I made it).

Apparently the texture has a lot to do with the beans. Canned beans apparently tend to produce a kind of "chalky" texture. If the beans are soaked & cooked at home, it might also have to do with how they're cooked, how much, etc.

Chili oil sounds interesting -- another thing to try, thanks!

mmmmm