"Steve Pope" > wrote in message
...
> Dave Smith > wrote:
>
>>Indeed. I have has humus that has been terrific, but more often than not
>>it has been vile.I once sampled some in a grocery store and it left me
>>wish a horrible taste in my mouth. That experience left be reluctant to
>>bother trying to make any.
>
> My experience is I like hummus that is firm and stiff, and
> dislike it if it is creamy or watery. So for these
> purposes, it is good to look for a thick form of tahini
> (it should be at least peanut-butter thick), to not go
> overboard on the lemon juice, and to not overcook the garbanzos
> to the point of mushiness.
>
> I went to Saul's in Berkeley the other day and the hummus
> was so thin it would not even stay on top of a piece of pita
> bread. Disappointing. The babaganoush was equally disappointing,
> and green somehow (parsley?).
>
> Steve

That probably means that they thinned it with water, not that they cooked
the chickpeas too much. Mostly they add water because it is the cheapest way
to thin it out.