Snackage: Restaurant Style Hummus

Restaurant Style Hummus

This is the Artichoke version

This is the Artichoke version

So today’s post is about the yummiest of hummus recipes.  It’s not the ingredients that make this recipe so amazing, it’s the process of pureeing the ingredients together that creates a heavenly texture. Believe me when I say “this is the best recipe you will find for hummus – EVER!”  I have made this for friends and family and it has been gobbled up in no time flat.  If you don’t like hummus, then I guess this isn’t the post for you and you probably aren’t reading it in the first place!  Those of us who adore hummus probably already know of it’s great health benefits being that it is made from garbanzo beans ( a superfood, nonetheless), olive oil, garlic, lemon juice and other good things.

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Here is the ingredient list:

  • 3 Tbsp juice from 1 to 2 Lemons
  • 1/4 cup Water
  • 6 Tbsp Tahini, stirred well
  • 2 Tbsp Extra Virgin Olive Oil, plus extra for drizzling
  • 1 (14 oz) can of Chickpeas, drained and rinsed
  • 1 small Garlic Clove, minced or pressed through a garlic press
  • 1/2 tsp Table Salt
  • 1/4 tsp Ground Cumin
  • Pinch Cayenne Pepper
  • 1 Tbsp minced fresh cilantro or parsley leaves

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Here’s how to make it:

  1. Combine lemon juice and water in a small bowl or measuring cup.  Whisk together tahini and 2 Tbsp oil in second small bowl or measuring cup.  set aside 2 Tbsp chickpeas for garnish.
  2. Process remaining chickpeas, garlic, salt, cumin, and cayenne pepper in food processor until almost fully ground, about 15 seconds (picture A).  Scrape down bowl with rubber spatula.  With machine running, add lemon juice-water mixture in steady stream through feed tube (picture B).  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 (picture C). Do not stop machine to add the wet ingredients!!!
  3. Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro and/or parsley over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes.  Drizzle with olive oil, and serve.
picture A

picture A

picture B

picture B

picture C

picture C

I want to mention that this a recipe for Plain Hummus (but not plain, I can assure you!).  You can add to this basic recipe whatever extra flavors tickle your fancy.  Add artichokes – drained and chopped, roasted garlic, smoked paprika, sun-dried tomatoes, curry…etc.  This is a never ending bowl of happiness right here!  Just make sure if you are counting calories to limit your helpings.  I usually eat between 2 Tbsp to 1/4 cup at a time, depending on the size of my snack/meal. I allot 70 calories to 2 Tbsp.

Recipe stolen from: Cook’s Illustrated magazine; May/June 2008 edition

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3 thoughts on “Snackage: Restaurant Style Hummus

  1. Hello there Polly Motzko here from Cooking Up a Storm With Miss Polly.
    I shared this recipe on my blog
    http://www.CookingUpaStormWithMissPolly.com

    It ain’t stealing if you give full credit to the creator/writer in the post.

    It says on WordPress that I shared it from your blog. I love WordPRess because it allows people to be the creator of their blog but also share extraordinary stories & posts from others.

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