Hummus is one of my favorite snacks, but until recently I had never made it at home. This version from Cook's Illustrated is super creamy and flavorful. I love the kick of cayenne, and the texture is perfect. Hummus is great with a variety of raw veggies or my personal favorite - Stacy's Simply Naked Pita Chips!
Restaurant Style Hummus
Ingredients:
3 tablespoons juice from 1 to 2 lemons
1/4 cup water
6 tablespoons tahini , stirred well
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 14-ounce can chickpeas , drained and rinsed
1 small garlic clove , minced or pressed through garlic press (about 1/2 teaspoon)
1/2 teaspoon table salt
1/4 teaspoon ground cumin
Pinch cayenne
1 tablespoon minced fresh cilantro or parsley leaves
6 tablespoons tahini , stirred well
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 14-ounce can chickpeas , drained and rinsed
1 small garlic clove , minced or pressed through garlic press (about 1/2 teaspoon)
1/2 teaspoon table salt
1/4 teaspoon ground cumin
Pinch cayenne
1 tablespoon minced fresh cilantro or parsley leaves
Directions:
1. 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.
2. Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber 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 running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
3. Transfer hummus to serving bowl, sprinkle reserved chickpeas and parsley/cilantro over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil, if desired, and serve.
2. Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber 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 running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
3. Transfer hummus to serving bowl, sprinkle reserved chickpeas and parsley/cilantro over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil, if desired, and serve.
Source: Adapted from Cook's Illustrated
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Ooh. I made that Cook's Illustrated version too... it is soo good! And it's so much easier to make hummus than you'd think. Love the pictures! Stacy's chips are definitely the best pairing.
ReplyDeleteMmmm, looks so creamy and delicious! I love your garnishes too - definitely the perfect way to "pretty up" the picture :)
ReplyDeleteLove hummus! Enjoyed your last post featuring all the great fall treats-I love fall too@
ReplyDeleteI made homemade hummus for the first time this past summer--I love the sounds of your recipe. And the chickpeas on top? Adorable!
ReplyDeletewhere do you find tahini? I've tried to make hummus without it but the taste if off.
ReplyDeleteThanks,
Lucy
LOL...Stacys Pita chips is the only way I like to eat mu Hummus! YUM
ReplyDeleteHi Lucy,
ReplyDeleteI found tahini at my local grocery store. It was by the Mediterranean food - kalamata olives, etc. I had to ask for help finding it though! If you have them around, Whole Foods and Trader Joe's should also carry tahini. Hope you find some!
nice post!
ReplyDeleteThanks for the recipe! My kids are going to love this!
ReplyDeleteNow I will no longer bring my kids often to restaurants. But just to share with you, a week ago we went to this new restaurant in town and we we're so amazed by this new paging system in the restaurant. We had never encountered such before. It made me interested and through my interest I've learned that a lot of restaurants now engage with paging systems to increase revenue and customers.