Prep 15 mins
Cook 1 hr
There are quite a few recipes already on zaar for hummus, but not quite the same recipe. I adapted the technique from Cooks Illustrated, and find it gives a very fluffy, not grainy texture. The cooking time includes 1 hour chill time, which can be cut short if necessary, but the flavors won't develop as nicely.
- 1 (15 ounce) can chickpeas, drained and rinsed
- 3 garlic cloves, crushed (amount to taste)
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon cayenne
- 1⁄4 cup water
- 1⁄4 cup lemon juice
- 6 tablespoons tahini (Joyva brand is the best in my opinion)
- 2 tablespoons olive oil
- chopped parsley or cilantro (to garnish)
- In a cup or small bowl, mix the lemon juice and water.
- Stir the tahini very well. In a small bowl, stir the tahini and oil until mixed.
- Put the chickpeas, garlic, salt, and spices in the food processor bowl. Puree for about 30 seconds or until mostly smooth. Scrape down the sides.
- Start the processor again, and very slowly pour in the water and lemon juice mixture, continue processing until smooth (about 45 seconds total). Scrape down the sides if necessary.
- Start the processor again, and very slowly pour in the tahini and olive oil mixture, continue processing until smooth and fluffy (about 45 seconds total).
- Transfer to a bowl, cover, and chill for at least 1 hour for the flavors to develop. Serve garnished with cilantro or parsley if desired.
- *Note* the hummus may thicken while sitting, if so, just add a splash of water or olive oil and stir to desired consistency before serving.
Yum! This is great tasting hummus. The spice, lemon juice and garlic proportions are just right. Mine still turned out slightly grainy, but I think that's my fault, not the recipe's. Who cares, anyway? It's still delicious. I will make this often--thanks, Chandra.