Classic Hummus

From Cook's Country | February/March 2012
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Why this recipe works:

To develop a hummus recipe with a light, silky-smooth texture and a flavor profile that would balance chickpeas, tahini, lemon juice, garlic, and olive oil, we emulsified the chickpeas and oil in the food processor. For the best flavor in our hummus recipe, we chose our tahini carefully and… read more

To develop a hummus recipe with a light, silky-smooth texture and a flavor profile that would balance chickpeas, tahini, lemon juice, garlic, and olive oil, we emulsified the chickpeas and oil in the food processor. For the best flavor in our hummus recipe, we chose our tahini carefully and used it generously.

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Makes about 2 cups

Ingredients

  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 1/4 cup tahini, stirred well
  • 2 tablespoons extra-virgin olive oil
  • 1 (15-ounce) can chickpeas, rinsed
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • Pinch cayenne

Instructions

  1. 1. Combine water and lemon juice in bowl; set aside. Whisk tahini and oil together in second bowl.

    2. Process chickpeas, garlic, salt, cumin, and cayenne in food processor until coarsely ground, about 15 seconds, scraping down bowl as needed. With food processor running, slowly add water mixture until incorporated and process until smooth, about 1 minute. With food processor still running, slowly add tahini mixture until incorporated and process until creamy, about 15 seconds, scraping down bowl as needed.

    3. Transfer hummus to serving bowl, cover with plastic wrap, and let sit until flavors meld, at least 30 minutes. (Hummus can be refrigerated for up to 5 days.) Serve.

Detail sfs hummus 10
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