Cooks Illustrated Restaurant Style Hummus Recipes

COOK'S ILLUSTRATED RESTAURANT-STYLE HUMMUS

Steps:

• Combine lemon juice and water in a small bowl or measuring cup.
• Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup.
• Set aside 2 tablespoons chickpeas for garnish.
• Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds.
• 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 and continue to process until hummus is smooth and creamy (about 15 seconds, scraping down bowl as needed).
• Transfer hummus to serving bowl and sprinkle with reserved chickpeas and cilantro over surface.
• Cover with plastic wrap and let stand until flavors meld, at least 30 minutes.
• Drizzle with olive oil and serve.

COOK'S ILLUSTRATED RESTAURANT-STYLE HUMMUS

Steps:

• 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.

EZ RESTAURANT-STYLE HUMMUS

Steps:

• Place garbanzo beans, 1 1/2 tablespoon reserved aquafaba, and lemon juice in a food processor. Let soak until flavors combine, about 15 minutes.
• Pulse soaked garbanzo beans until roughly chopped. Add tahini, olive oil, garlic, cayenne, sugar, salt, and black pepper; blend, thinning with reserved aquafaba, until hummus is smooth and reaches desired consistency.

WALNUT HUMMUS

Steps:

• Combine lemon juice and water in small bowl or measuring cup and set aside.
• Process walnuts in food processor until they have a sandy texture.
• Process chickpeas, garlic, 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 in steady stream through feed tube.
• Continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
• Transfer hummus to serving bowl, sprinkle with parsely, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes.
• Drizzle with olive oil and serve.