Cook's Illustrated Restaurant-Style Hummus Recipe #380146
This is a smooth and silky hummus from those people on PBS who know how to test and create great recipes. They recommend Joyva or Krinos tahini and Pastene chickpeas (I used what I had on hand). Hummus can be refrigerated in an airtight container for 5 days. If you do not plan on serving it immediately, refrigerate the hummus and garnishes separately. When ready to serve, stir in approximately 1 tablespoon of warm water if the texture is too thick. Serving size is estimated.
by AmyZoe
15 min | 15 min prep
SERVES 8 -10
- 3 tablespoons lemon juice (1 to 2 lemons)
- 1/4 cup water
- 6 tablespoons tahini
- 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- 14 ounces chickpeas, rinsed and drained
- 1 garlic clove (minced or pressed through garlic press 1/2 teaspoon)
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1 pinch cayenne pepper
- 1 tablespoon fresh cilantro or fresh parsley leaves, minced
- Combine lemon juice and water in a small bowl or measuring cup.
- Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup.
- Set aside 2 tablespoons chickpeas for garnish.
- Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds.
- Scrape down bowl and continue to process for 1 minute.
- With machine running, add oil-tahini mixture in steady stream through feed tube and continue to process until hummus is smooth and creamy (about 15 seconds, scraping down bowl as needed).
- Transfer hummus to serving bowl and sprinkle with reserved chickpeas and cilantro over surface.
- Cover with plastic wrap and let stand until flavors meld, at least 30 minutes.
- Drizzle with olive oil and serve.
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5 stars