Cook's Illustrated Restaurant-Style Hummus

This is a smooth and silky hummus from those people on PBS who know how to test and create great recipes. They recommend Joyva or Krinos tahini and Pastene chickpeas (I used what I had on hand). Hummus can be refrigerated in an airtight container for 5 days. If you do not plan on serving it immediately, refrigerate the hummus and garnishes separately. When ready to serve, stir in approximately 1 tablespoon of warm water if the texture is too thick. Serving size is estimated.

• Ready In: 15 mins
• Serves: 8-10

Ingredients

• 3  tablespoons lemon juice (1 to 2 lemons)
• 1⁄4 cup water
• 6  tablespoons tahini
• 2  tablespoons extra virgin olive oil, plus extra for drizzling
• 14  ounces chickpeas, rinsed and drained
• 1  garlic clove (minced or pressed through garlic press 1/2 teaspoon)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground cumin
• 1  pinch cayenne pepper
• 1  tablespoon fresh cilantro or 1  tablespoon fresh parsley leaves, minced

Directions

1. Combine lemon juice and water in a small bowl or measuring cup.
2. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup.
3. Set aside 2 tablespoons chickpeas for garnish.
4. Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds.
5. With machine running, add lemon juice-water mixture in steady stream through feed tube.
6. Scrape down bowl and continue to process for 1 minute.
7. With machine running, add oil-tahini mixture in steady stream through feed tube and continue to process until hummus is smooth and creamy (about 15 seconds, scraping down bowl as needed).
8. Transfer hummus to serving bowl and sprinkle with reserved chickpeas and cilantro over surface.
9. Cover with plastic wrap and let stand until flavors meld, at least 30 minutes.
10. Drizzle with olive oil and serve.