cookware
- measuring cup (2)
- whisk
- food processor
- spatula
- new product
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.