cook\'s illustrated creamy hummus
ingredients
all
3 tbsp lemon juice
1/4 cup water
6 tbsp tahini
2 tbsp olive oil
1 can chickpeas
about 14 ounces, drained and rinsed
1 clove garlic
pressed or minced, about 0.5 teaspoon
1/2 tsp salt
1/4 tsp cumin
1 pinch cayenne
or more to taste
1 tsp cilantro
minced, could also use parsley
2 tbsp chickpeas
cookware
As the recipe promised, this hummus was deliciously smooth. This recipe is unique from other recipes we've tried... it calls for specific sequencing when adding the lemon juice, water, tahini, and olive oil. We are definitely making this again for company. Adapted from the May & June 2008 issue of Cook's Illustrated.
1
In a measuring cup, combine the lemon juice and water.
2
In a separate measuring cup, whisk together the tahini and olive oil. Reserve 2 tablespoons of chickpeas for garnish.
3
Process the chickpeas, garlic, salt, cumin, and cayenne for about 15 seconds until fully ground. Scrape down the sides of the food processor.
4
Add the lemon juice/water mixture with the food processor running. Scrape down the sides then process for another minute.
5
Add the tahini/olive oil mixture with the food processor running. Scrape down the sides then process for another 15 seconds until creamy.
6
Transfer the hummus to a serving bowl. Garnish with cilantro and chickpeas. Cover and keep in the fridge for at least 30 minutes prior to serving.
source: Cook's Illustrated
notes
Stored in an airtight container, the hummus will keep in the fridge for up to 5 days.