I'm the author of the recipe. Add as much garlic as you like. In the USA, you may need more than specified in the recipe since the garlic here in Israel is incredibly strong and potent.
To the person who "knows" authentic chummus b/c you ate it at a few restaurants in Israel and Greece... um, well, which restaurants? Because unless you were eating in a restaurant that specialized in chummus, you were eating industrialized chummus--which is kind of like eating spaghetti at Sabarro (sp?) and saying that you know authentic Italian cuisine.
Chummus is an art here and you've got to know where to go to find the good stuff. I'm not saying this recipe parallels Abu Chasan or Bahadonas, but for homemade chummus, it's pretty good.
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I'm the author of the recipe. Add as much garlic as you like. In the USA, you may need more...