By the way, don't let anyone give you "Humuserde" instead!

Not really hummus,but tonight we were having sort of mexican stuff so i mashed up borlotti beans in good olive oil with garlic and lime, cilantro and hot pimenton. It was great with the roasted peppers we had and our tortilla chips.

(I realize borlotti beans aren't very mexican either)

I tried five different kinds of hummus from five different places--didn't like any of it. Consistency was "normal" (what I'm used to in Middle Eastern venues in America), but the taste was...meh. Bland. Something very important missing and I couldn't figure out what. So, I did what I haven't done in years. I cooked. With multiple steps and spoons and bowls and heat and strainers and stuff I had to plug in. I need a proper food processor to get the chickpeas all pulverized even after soaking all night and cooking for nearly two hours--never was there a more tender chickpea, BUT the flavor was much much better. Yesterday, a Swiss person told me it was the garlic--that Swiss are afraid of garlic, so they all go light on it. I, indeed, had lots of garlic and lots lemon. I dunno. It was good. Didn't use pita--calories I could spend on chocolate. Used my go-to of red bell pepper strips and cucumber slices. Was yummy and worth the effort and cheaper.

I was in Israel last month and ate much hummus. It was delicious. Some of it was very light on the tahini, and it was very, very smooth. I've been using canned garbanzos (cici beans), and so i'm going to try it with beans i cook myself next time.

Also, the schweizerhof hotel in Bern has a roof bar and a meze plate. Their hummus is delicious.

If I go to Bern, I will make sure to try the hummus there =)

I used a good amount of tahini too. I used a good amount of everything actually. I was hellbent on having some flavorful hummus. Used cumin and paprika. Almost threw in the kitchen sink. You wouldn't think cowgirls would be eatin' on some hummus, but Houston is very international and we have some of the best international everything around. Half the city is addicted to hummus, me included!

they have a reasonable one along with the 'imported food' aisle in Coop. not so expensive either but as said before you can always get the tahini and do it yourself

If you settle for compost I have some

All the Arab and Iranian shops in Zürich have the Lebanese Houmous on stock,

I make my own hummus using chickpeas and sometimes I add Tahini (sesame paste) or sesame seeds (it depends on your taste if you want to add the sesame seeds and the quantity or bought Tahini). The Tahini makes the hummus very smooth but it depends on your taste.
The secret is to blend the ingredients properly.
It is better to do it yourself because you know for sure what is in it.
I eat it a lot.
I also make Falafel and I have to admit that somtimes if I make 30 Falafel balls I eat them all in a very short time.

If you're in Zurich the Lebanese woman at the Tuesday HB market sell a mean hummus (and other middle eastern goodies) to take away or eat there.

For those who make hummus, where exactly do you get your chickpeas and how much hummus comes out of one weight unit of the raw material?

I get my chickpeas from Migros at 4.60CHF/kg but we can always find better deals at ethnic stores... Which ethnicity should one look for?

Is there a Globus in Bern? That's where I buy in Zurich...

In a pinch, you can also use peanut butter in lieu of tahini. I use a vitamix blender to make mine. Served with fresh vegetables, it is delicious. Also a great "first food" for infants.

Although exposure to peanuts (if you are using peanut butter in your hummus) is debated as a weaning food.

Coop has started to sell these pita chips. Goes well with hummus.

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You're in Basel? I haven't seen them at the Wollishofen Coop in Zurich. i'm going to keep an eye out for them - otherwise I also make my own in the oven from pita bread.

In Basel, yes. Have seen them in two different Coops. The bag is only one third full, and much of it is small crumbs, so your DIY pita chips may be a better deal.

If anyone feels like not cooking in these tropical temps, I will share a hummus passion, it is so easy to do and it is so healthy. I found an excellent Lebanese tahini in Denner yesterday (4.95 fr!), it changes the texture a lot. So - a double can of chickpeas (or two cans but I get a double), 1/4 cup of lemon juice, 1/2 cup of tahini, ton of ground cumin, olive oil, salt and a clove of garlic. And cold water to take out the stickiness a bit - blend in a blender until smooth and silky.

It is so addictive and lasts well in the fridge.

I love to cut up fresh veg and grilled meat and use it as a dip/sauce, instead of dipping pita or tortilla chips in it..I pour a bit of Sicillian pesto and olive oil on it when I serve it, powder with smoked paprika, or add some persilade or cilantro.

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I have been meaning to one day give homemade hummus a try, I absolutely love it. Will give it a go this weekend

I honestly just made a kilo in 10min effort. The best chickpeas is Casino double can, it is a little over one euro, too. Divonne has them and why I pick those is because French usually cook their own chickpeas. So the cans are supersoft - ideal for soft fluffy hummus and not much else. If I were you, a little schpritz of tabasco will be good or cayanne pepper. It did eat away a 1/4 of my ground cumin container, though.