I've had many attempts at making hummus and always tried to replicate the smooth, creamy, fluffy texture of my favourite hummus from our nearby green life supermarket (which it sells at quite a high price btw).
I have tried lots of ways - using dried chickpeas, canned and jarred, pre-soaking in bicarbonate of soda and water for hours, whizzing in a Nutribullet high speed blender - but with a limited success rate and nothing that really hit the spot.
I came across this recipe - and it's not the actual ingredients that are different - but the order in which they are prepared that seems to make a difference.
I used chickpeas from a jar, but the key is the tahini and lemon juice is creamed together first - in a high speed food processor for a good minute and a half - and then all the other ingredients are added.
The chickpeas go in last in two batches and then spoonfuls of water are added until you get the desired consistency.
The results were brilliant and aren just what I've been looking for all this time.
Here is the link to the recipe I used from Inspired Kitchen, who also give you instructions on how to make your own tahini. This will be another interesting one, which is also a money-saver as tahini is pretty expensive to buy.