Restaurant-Style Hummus
From Cook’s Illustrated. Published Thursday, May 01, 2008
Makes about 2 cups.
Hummus requires only a handful of ingredients and a few minutes to make.
Ingredients
3 tablespoons juice from 1 - 2 lemons
1/4 cup water
6 tablespoons tahini, stirred well
2 tablespoons extra virgin olive oil
1 (14 oz) can chickpeas (garbanzo beans), drained and rinsed
1 small garlic clove, minced or pressed through garlic press (1/2 teaspoon)
1/2 teaspoon salt
1/4 teaspoon cumin
pinch cayenne
1 tablespoon minced fresh cilantro or parsley
Instructions
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Combine lemon juice and water in 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.
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Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine rumming, add oil-tahini mixture in steady stream through feeding tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
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Transfer hummus to serving bowl, sprinkle with reserved chickpeas and cilantro over surface, cover with plastic wrap, let stand until flavors meld, at least 30 min. Drizzle with olive oil and serve.