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rj-
Good oil, more salt
More salt
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You need to skin your chickpeas before blending them... that's why shop bought is always lumpy... I guess Sabra do it the right way.
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Tip can of chickpeas into a pan with 1/2-2/3 teaspoon bicarbonate of soda, and boil for 10-15 mins. It really helps to break down the skins. If you want to soften the garlic flavour peel it and throw it in with the chickpeas while boiling. Blend the chickpeas while still warm. I often think it’s easy to go wrong using too much strongly flavoured olive oil, so often use a light neutral olive oil for mouth feel and a little extra virgin oil to add a little extra flavour. Of course salt, tahini and lemon juice.
hangedup
Johnnyw75
dancing james
Make your own humous...change your life ;)
Also I like the ritual of making coffee, from using a moka pot to using a machine. Though as I get older I wonder if I make the coffee better or my taste buds are dead...