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I made this yesterday and while it is good, I was wondering how do you get it to be really smooth. Mine still has somewhat of a gritty texture to it. A friend of mine said that in orginal hummus tahini(sp?) is used and that makes it smoother. Is that IBS safe? I did use some of the liquid from the beans to try and smooth it out more. Any suggestions???
I make Easy Hummus sometimes which doesn't contain tahini and never have a gritty texture. Maybe it's the artichokes? 
I rinse my garbanzos also and don't use reserved liquid. I think it makes it potentially more gassy. (If you rinse them, did you ever see the bubbles from it? I don't need help putting bubbles in me! LOL) It is kinda thick though. I had an idea to add a little chicken broth to it to help thin it out rather than the bean liquid, but haven't tried that idea yet.
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Are the artichoke hearts soluble are insoluble?
Del
The are insoluble, but pureeing them and having it with soluble (from garbanzo beans and crackers/pita bread) makes it more tolerable.
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I made this yesterday and while it is good, I was wondering how do you get it to be really smooth. Mine still has somewhat of a gritty texture to it. A friend of mine said that in orginal hummus tahini(sp?) is used and that makes it smoother. Is that IBS safe? I did use some of the liquid from the beans to try and smooth it out more. Any suggestions??? Yes, tahini is safe... from my understanding it is kind of like peanut butter.... maybe I should get some. I just bought the rest of the stuff to make it.... I will split it in half and add some to one and not to the other and play with it... I'll let ya know.
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about 3 Tablespoons of liquid from the beans and about 1 Tablespoon of liquid from the artichoke hearts and made it in a blender. It came out smooth as silk and wonderful. In fact, the only problem with it is that it's so good I'm afraid I ate way too much of it. 
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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about 3 Tablespoons of liquid from the beans and about 1 Tablespoon of liquid from the artichoke hearts Do you recall what brand you used? and made it in a blender. It came out smooth as silk and wonderful. In fact, the only problem with it is that it's so good I'm afraid I ate way too much of it. LOL...oops....sorry about that! hehehe
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Joe used Progresso Artichoke Hearts and Goya Chick Peas (Garbanzos).
Joe said it only took 2 of the Artichoke Hearts to make the amount called for in the recipe, so we still have enough left to make this a couple more times. Yum!
Oh, and we had it on pita just heated up in the oven, not made into crisps.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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PREFECT....that is great info... tell Joe we will keep him!! hehehe
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I made your artichoke hummus with tahini and it came out good. Maybe too garlicky for me, but I think I put too much garlic in it. I can't remember if your recipe called for it or how much. I bought some sun dried tomatoes at the store that I am going to add next time I make it.
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I made your artichoke hummus with tahini how much did you put in? and it came out good. Maybe too garlicky for me, but I think I put too much garlic in it. I can't remember if your recipe called for it or how much. yes, 2 cloves garlic, minced I bought some sun dried tomatoes at the store that I am going to add next time I make it. Oh, that sounds good too.... let us know how it turns out.
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Yup tahini has about the same grams of fat/calories are peanut butter. So if you can do pb you'd probably be safe with tahini. Similar stuff - like pb or almond butter only with sesame seeds. I have a recipe for hummus with it but I can't really eat pb so I haven't tried it. I have one without it too and it's yummy and smooth! 
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