I’ve eaten hummus with plenty of hard chips, including baked pita chips, so your statement isn’t an absolute.
So, Shakes, how was it? Inquiring minds want to know!
Hummus is one of my favorite things. I grew up in Toledo, with a large Lebanese population, and hummus, Baba ganoush, etc., are for me staples. Ironic because I am actually German ethnically–my grandmothers had nearly no spices or herbs in their cooking. “The German spice is salt!” is an old family joke, that isn’t too far from the truth. So the idea that hummus is something new in the past ten years or so struck me as odd- it’s been part of my cuisine for over forty years! That and Tony Packo’s. Everyone loves Packo’s Hotdogs with Packo’s Sauce, right? 
Hummus is remarkably easy to make-
1 15oz can of chickpeas (garbanzos), Drained (Trader Joes organic are my fave)
1/4-1/3 C Water
1/4 C Tahini
juice of one lemon (I don’t like it very sour, so I add it sparingly, then taste)
1/4 C Extra Virgin Olive Oil.
1 Clove Garlic
Salt and pepper to taste (I like cumin, too, but it isn’t necessary)
Put everything in a bowl, get out your stick blender and puree until smooth. If it’s not creamy enough, add another tablespoon of water. (you can use a regular blender or a food processor) Eat with veggies (cukes are nice) or fresh pita bread, or pita chips (Trader Joes’ are cheapest and the best, but use stacy’s if you’d like.) Pita bread is remarkably easy to make, so you can have fresh homemade if you’d like…
I usually make it once a week. Sooooo good.
Dangit, now I’m hungry!
That place was on DD&D? I don’t live far away at all and I drive by it all the time (I often take Beltline to Abrams, and head south toward home).
I had no idea it was supposed to be any good.
(FYI- Jeng Chi over on Greenville just N. of Beltline/Main is very good Chinese).
I love hummus. I find all sorts of uses for it. One such use (some may find this gross and/or sacrilegious) is using hummus instead of mayo for chicken salad sandwiches. Mmmm. Add some shredded cheese and roasted soynuts for flavor and texture and it is so good.
Excellent food. The hummus was a little different. I didn’t hate it but I didn’t exactly love it either. The Hummus itself was refrigerator cold. It seems like it would have been better if it were at least room temperature.
But damn, those lamb kebabs and the Greek salad with the feta cheese was crazy good. I can’t wait to go back.
Hummus and pita bread is the Middle-Eastern equivalent to Doritos and Bean Dip.
Not that there’s anything wrong with that.
I’ve never had hummus served warm or even room temp. Always cold.
Is that from The Twilight Zone book “To Serve Man”?
Sigh. Understanding Soylent Green references certainly dates you. 
I would make it more often if it wasn’t so darn hard to puree. clogged up my blender and my stick blender. I guess I should add water? when I do make it, I like to stir in minced roasted sweet red pepper.
Don’t use a blender. Use a food processor. We have a small one that works great for making hummus.
If you’re looking for any different recipes, here are two of mine: African Rooibos Hummus and Hipster Hummus (a variant on a winner of the MIT hummus contest).
Solent Green’s debut was 1973. Twilight Zone’s “To Serve Man” first appeared in 1962. Unless you have access to DVD players and cable TV. Then you could have seen both shows yesterday. 
IIRC, neither show discussed hummus, only humans.
Yes, and the book Soylent Green was based on (Make Room! Make Room!, by Harry Harrison) came out in 1966, and it didn’t go away in 1967. I know lots of young folks that have read it.
It is? I eat it almost daily - I loves me some peanut butter toast with sliced bananas. You do bring up an interesting question - would I order it in a restaurant? Probably. If the price was right.
Depends on the person with whom you are sharing the hummus. If you regularly share bodily fluids with this person, go ahead and double-dip.
Then you have never eaten hummus. Straight from the refrigerator, it is tasteless and grainy.
Hummus must be served at room temperature.
But you can’t order it in a restaurant!
Because nobody offers it on the menu*.
Because it’s kid’s food.
But humus is grown-up food, for sophisticated people. Because it has a foreign name.
If humus was called what it really is : garbanzo-bean butter (a la peanut butter)---- then nobody in America would eat it. 
(* Yeah, I know, occassionally it appears in the fine print somewhere. But only on the children’s menu. Because it’s kid’s food. And I think Hooters offers it, for reasons of political correctness so they can claim to be family-friendly. Because it’s kid’s food. )
Not the way I make it. I use roasted garlic, fresh cracked pepper, cumin and kosher salt, and the flavors develop better after a night in the fridge. I eat it cold, and is delicious.
[quote=“Gary “Wombat” Robson, post:31, topic:665837”]
Don’t use a blender. Use a food processor. We have a small one that works great for making hummus.
[/QUOTE]
Another thing that makes blending easier is to “squirt” the bean out of its fibrous skin and discarding the empty shell.The skins are kind of like popcorn hulls.
A little extra work, but remove them and enjoy the silky smoothest hummus evah!
I saw chickpea flour (or was it chickpea meal?) in the Indian food store. I’m thinking of buying some of that to make hummus
This is flat out wrong. I have been to many, many Mediterranean restaurants, and the hummus served to me has always been cold.