Hummus

If you have never experienced the fun of a "Cook's Illustrated" cookbook or magazine you really need to get yourself one. They are extremely informative and their test kitchen takes the guess work out of what works and what doesn't. Their recipes have been tested to the hilt and I love the informative text that accompanies dishes. This is their Hummus recipe.
- Ready In:
- 35mins
- Serves:
- Units:
Nutrition Information
4
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ingredients
- 15 ounces chickpeas, drained and rinsed
- 1 medium garlic clove, press through garlic press
- 3⁄4 teaspoon salt
- 1 pinch cayenne pepper
- 3 tablespoons lemon juice
- 1⁄4 cup tahini
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup water
directions
- Place all the ingredients into a food processor.
- Blend until smooth.
- Cover and refrigerate for 30 minutes to allow the flavors to meld.
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RECIPE MADE WITH LOVE BY
@Slatts
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@Slatts
Contributor
"If you have never experienced the fun of a "Cook's Illustrated" cookbook or magazine you really need to get yourself one. They are extremely informative and their test kitchen takes the guess work out of what works and what doesn't. Their recipes have been tested to the hilt and I love the informative text that accompanies dishes. This is their Hummus recipe."
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This is really good. I just got one of those mini-processors and it was the perfect thing! I accidentally reversed the amounts of water and lemon juice, and it still came out great. I love how easy it will be to remember this recipe. I'll never need to buy commercially-made hummus again. Oh, I did add a generous dash of white pepper. I add black or white pepper to almost everything, so I did it without thinking. If I was serving this to guests, I'd probably reserve a tablespoon of the oil for drizzling on top and dust it with some paprika. Next time, I might try sesame oil instead of olive.<br/><br/>Now, I need to choose between pita chips or cucumber slices.. Hmm... Maybe both?
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This is really good. I just got one of those mini-processors and it was the perfect thing! I accidentally reversed the amounts of water and lemon juice, and it still came out great. I love how easy it will be to remember this recipe. I'll never need to buy commercially-made hummus again. Oh, I did add a generous dash of white pepper. I add black or white pepper to almost everything, so I did it without thinking. If I was serving this to guests, I'd probably reserve a tablespoon of the oil for drizzling on top and dust it with some paprika. Next time, I might try sesame oil instead of olive.<br/><br/>Now, I need to choose between pita chips or cucumber slices.. Hmm... Maybe both?
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My mister and I both enjoyed this, and he tells me it's the best hummus he's ever tasted. I haven't made hummus before and was a little nervous about the amount of lemon juice, but it blended very nicely. My only change: I used macadamia oil instead of olive oil because I generally like the flavor better.
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