Hummus Recipe

And now, for the first time in a very long while, I post to my personal blog. Where I mostly talk about cooking.

Well made hummus is a favorite of mine, and always sort of resent paying a premium for it in stores. A couple of years ago, Cooks Illustrated printed a great recipe for the stuff, and I’ve made some tweaks and adapted it over time. What follows is my version.

Heed the warning of the recipe – either rinse the canned garbanzo beans thoroughly or cook ’em fresh yourself from dried beans. I wondered for a long time why my hummus tasted like dog food and it was because I was making the stuff with un-rinsed canned beans.

By the way, I use al-wadi brand tahini, which is delicious and really cheap when you buy it in bulk from Amazon.



(adapted over time from Cooks’ Illustrated magazine)

2 15 oz. cans chickpeas
2 (or more) smashed garlic cloves
½ tsp ground cumin
pinch cayenne
1 tsp kosher salt
½ cup lemon juice, preferably fresh
½ cup water
½ cup tahini
¼ cup extra virgin olive oil

Thoroughly rinse the canned chickpeas. Do not skip this step.

Combine lemon juice and bean cooking water in small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup.

Process chickpeas, garlic, kosher salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.*

*Note – following a friend’s advice, I leave the hummus on the processor to whip for at least a full minute – maybe 2. It seems to beat air into it and break down the ingredients to a truly silky consistency.


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