So I'm a hummus girl. I love it. But I've never found a store-bought hummus that I've really liked. Ergo, I decided to make my own at home!
I've seen a zillion recipes everywhere, but I found one in Cook's Illustrated that looked particularly appealing, so tonight I decided to make it.
Let's just say...life would be a whole lot easier if I had a food processor. BUT all turned out fine in the end, and my right arm is all nice and exercised!
I put some hummus inside of a toasted whole wheat pita pocket, with lettuce and purple onions. It was okay, but I really wasn't crazy about the hummus. It had a strong nutty taste that...eh, I didn't care much for. My parents both liked it, though (unless they were just humoring me), so maybe it's just my crazy taste buds (you know, the ones that don't like cheese).
SO, today, I ask of all of you: do you have a kick-butt hummus recipe? Can you share it with me, pretty please?
In case nutty hummus is right up your alley, here's the recipe I used:
3 tablespoons juice from 1 to 2 lemons
1/4 cup water
6 tablespoons tahini, stirred well (Cooks Illustrated recommended the "Joyva" and "Krinos" brands)
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 (14-ounce) can chickpeas, drained and rinsed (Cooks Illustrated recommended the "Pastene" and "Goya" brands)
1 small garlic clove, minced or pressed through garlic press (about 1/2 teaspoon)
1/2 teaspoon table salt
1/4 teaspoon ground cumin
1 tablespoon minced fresh cilantro or parsley leaves (for garnishing)
1. Combine lemon juice and water in 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.
2. Process remaining 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-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.
3. Transfer hummus to serving bowl, sprinkle 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.