Or is it Hummi? I found myself flipping back to the hummus recipe in this month’s Cook’s Illustrated again and again. As is with many of their recipes, they promised a better way. A new way. They promised a smoother hummus. I didn’t realize my hummus was broken!
Leave it to America’s Test Kitchen to make a good thing even better (as if I needed an excuse to eat more hummus). This recipe creates a hummus so smooth and light, it’s almost mousse-like.
Go make this. Just once. You won’t be sorry.
Restaurant Style Hummus
3 tablespoons lemon juice (or the juice from two lemons)
1/4 cup water
6 Tbsp Tahini
2 Tbsp olive oil, plus more for drizzling
1 15-oz can of chickpeas, drained and rinsed (a handful of chickpeas reserved)
3 garlic cloves, peeled
1/2 teaspoon course salt, plus more to taste
1/4 teaspoon cumin
dash of cayenne
2 Tbsp cilantro, chopped
Combine the lemon juice and water in a small bowl. In a separate bowl, whisk the Tahini and olive oil together until smooth.
Process the chickpeas, garlic, salt, cumin, and cayenne in a food processor until almost fully ground, about 15 seconds. Scrape down the bowl. With the food processor running, stream in the lemon and water and process for one minute. Scrape down the bowl again. Turn the food processor on and stream in the Tahini and oil mixture and process until smooth, about another minute.
Transfer the hummus to a bowl, cover and refrigerate for an hour to let flavors blend. Sprinkle with remaining whole chickpeas, chopped cilantro, a pinch of sea salt, and a drizzle of olive oil. Eat with cucumber, crackers, red bell pepper strips, or a spoon. Store in an airtight container in the refrigerator for 5 days (if it lasts that long!).
Adapted from Cook’s Illustrated, April 2008
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