A Tale of Two Hummuses
Or is it Hummi? A smoother hummus. I didn’t realize my hummus was broken until I made a different recipe.
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 29th, 2008 at 11:36 pm
Wow I like it a lot..maybe because I adore chickpeas made in every way but this hummus looks really delicious.
Good job
have a good day
Silvia
April 30th, 2008 at 2:29 am
i don’t believe i’ve ever seen the word hummus in the plural form, which is a shame because clearly, the more hummus the better. my vote goes for hummi.
April 30th, 2008 at 4:36 am
I made this recipe a few weeks ago and mousse like is a good description! Yours looks great!
April 30th, 2008 at 7:10 am
The Cook’s hummus recipe has won lots of ravs around here. I was amazed at how easy it is and how much better than store bought. I will never buy ready made hummus again.
April 30th, 2008 at 10:47 am
The cilantro totally throws me in a hummus recipe but I do love hummus, we have a family recipe so I’ve never been as brave as you at branching out.
April 30th, 2008 at 4:56 pm
I’m a sucker for good hummus, and am constantly on the prowl for the next bigger and better version. You really can’t go wrong with tahini, olive oil, garlic, and beans.
April 30th, 2008 at 8:01 pm
Well if CI does it, it’s usually the best, isn’t it? I love the chunky whole garbanzos left on top!
April 30th, 2008 at 9:29 pm
Sister and I made this last week and think it’s a winner. And easy to adapt with other items.
May 1st, 2008 at 9:20 am
I am so glad you tried this I was just looking at this recipe last night and wondering if it could possibly make a difference. Thanks!
May 1st, 2008 at 1:43 pm
I’ll probably opt for the spoon - and I give it 2 days, tops!
May 1st, 2008 at 4:29 pm
We love hummus in our family! And recently I started making it myself instead of buying. I never tried adding cumin and cayenne, but will next time, per your recipe:) thanks!
May 1st, 2008 at 6:59 pm
Looks yummy!
May 2nd, 2008 at 10:25 am
i have the “new best recipes” from america’s test kitchen, and in our house we call in the food bible. because those people? they do NOT mess around.
so it’s no surprise that their hummus would be excellent. looks great!
May 2nd, 2008 at 11:49 am
Looks good, but I’m afraid that my Florida cracker boyfriend “Big Bear” would send me to the hospital again if I served him hummus.
But, when he goes off on another one of his drunken weekends, I am going to give it a try (I ate humms all the time when I lived in Brooklyn).
May 2nd, 2008 at 3:12 pm
It looks great. I will definitely give it a try this weekend.
It’s been my experience that canned chickpeas can have various degrees of doneness. I’ve had them too firm to process smoothly and was left with gritty hummus with little chunks. I recently tried a recipe from Food & Wine magazine. It used chickpeas cooked “from scratch.” I had never cooked dry chickpeas before, but the advantage that I can see is that you can control the degree of softness.
May 2nd, 2008 at 7:06 pm
I am not sure which is better- hummus or Cook’s Illustrated! This sounds like a wonderful variation.
May 2nd, 2008 at 7:36 pm
This look very good. I will try this soon. :]
May 4th, 2008 at 7:40 pm
I’m up for experimenting with hummus recipes. Must say I’m surprised with the amount of tahini this recipe calls for. But…if you say it’s good, I’ll give it a try.
May 5th, 2008 at 9:49 am
Can you believe it, I am a person who’s never cooked hummus! Awful, I know but you’re an inspiration, thank you! This looks wonderful.
May 5th, 2008 at 4:33 pm
This is by far one of the most authentic hummos recipes that I’ve seen out there. None of that roasted peppers, basil, bacon whatever it is that people add.
Just pure unadulterated creamy hummosy goodness.
May 7th, 2008 at 9:50 pm
Hummus is one of my favorite things in the world! This looks absolutely delicious! I LOVE the whole chick peas on top! So So good!
May 12th, 2008 at 9:36 pm
[...] The most recent issue of Cook’s Illustrated probably saved my subscription. Between the hummus and the carnitas, the end of my subscription came on such a high note, that I’ll be renewing [...]
May 31st, 2008 at 10:11 am
okay, “hummi” put me completely over the edge with delicious laughter!
June 5th, 2008 at 3:14 pm
I didn’t like hummus until I tried the recipe from How It All Vegan, which is the most delicious hummus ever. But I’m intrigued by this one so I must save the recipe!
June 6th, 2008 at 3:53 am
[...] The hummus is their recently published Restaurant-Style Hummus recipe, which has gotten some great reviews. I thought it was really good, although I don’t know if it was that much better than [...]
July 1st, 2008 at 9:10 am
[...] all of the food except for the dessert, which was a Baskin Robbins ice cream cake (yummy!). We had hummus for an [...]
March 30th, 2009 at 6:38 pm
[...] you’ll get not just one, but four recipes–each yummier than the last, from original to restaurant-style (my favorite), to black bean to olive. And don’t just hang out in hummus land, because [...]