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Yeah yeah, done all that, it's never as good as from my local Greek deli, or even Tesco tbh. Don't worry, I'm at one with my flaw, the falafel make up for it.
Tempted to try butter bean version though.
Polygon-
Is it the texture or the flavour of your own that uou don’t like?
I find using quality organic chickpeas is a big change, a generous amount of good salt (eg fleur du sel) and not using olive oil (or use it sparingly) and instead using argan oil or oilseed help. Strong olive oil just over powers everything else.
dancing james
Dehull chickpeas? No need.
Boil a tin of them with a teaspoon of bicarb of soda. If you want a milder garlic flavour add the garlic to the pan too.
The bicarb breaks down the chickpea skin so it purées smoothly. Add tahini, oil, lemon juice and salt. Add other things (cumin coriander sundried tomatoes, roasted peppers etc)!if you wish.
We also make it with adzuki beans, butter beans et al.
Another way to take some of the heat out of the garlic if you chose not to boil it with the pulses is to blend it with the lemon juice before adding the rest of the ingredients.