To develop a hummus recipe with a light, silky-smooth texture and a flavor profile that would balance chickpeas, tahini, lemon juice, garlic, and olive oil, we emulsified the chickpeas and oil in the food processor. For the best flavor in our hummus recipe, we chose our tahini carefully and used it generously.
Makes about 2 cups
2tablespoons lemon juice
1/4cup tahini, stirred well
2tablespoons extra-virgin olive oil
1(15-ounce) can chickpeas, rinsed
1 garlic clove, minced
1/4teaspoon ground cumin
1. Combine water and lemon juice in bowl; set aside. Whisk tahini and oil together in second bowl.
2. Process chickpeas, garlic, salt, cumin, and cayenne in food processor until coarsely ground, about 15 seconds, scraping down bowl as needed. With food processor running, slowly add water mixture until incorporated and process until smooth, about 1 minute. With food processor still running, slowly add tahini mixture until incorporated and process until creamy, about 15 seconds, scraping down bowl as needed.
3. Transfer hummus to serving bowl, cover with plastic wrap, and let sit until flavors meld, at least 30 minutes. (Hummus can be refrigerated for up to 5 days.) Serve.
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