Wednesday, May 6, 2009

Roasted Garlic Hummus

According to Cook's Illustrated, good hummus depends on good ingredients, specifically the chickpeas and the tahini. Ultimately dried bean chickpeas are preferred over canned chickpeas, but the flavor of canned chickpeas is still very good, depending on which brand you purchase. If you follow their recipe and advise, you won't be disappointed with the outcome; this hummus is exceptional.

2 tablespoons extra-virgin olive oil, plus extra for drizzling
3 tablespoons juice from 1-2 lemons
1/4 cup water
6 tablespoons tahini, stirred well
1 (14-ounce) can chickpeas, drained and rinsed
1/2 teaspoon salt
Pinch cayenne
2 teaspoons chopped parsley

*If you have not already roasted your garlic, that should be the first step in the process of making hummus. You need 1/4 cup (approximately 2-3 full garlic heads) roasted garlic for this recipe.


1. Combine lemon juice and water in small bowl or measuring cup. Set aside. Whisk together tahini and olive oil in second small bowl or measuring cup. Set aside

Let's talk about Tahini for a minute. Tahini is a thick sesame seed paste common in Middle Eastern cooking. Joyva is the brand that Cook's Illustrated recommends using (see their product comparison here). I found it in the ethnic food section at my local grocery store, but I'm sure I paid more for it purchasing it there instead of a Middle Eastern grocery. The extra time I saved traveling to a specialty grocery store was worth the extra cost to me.

When you open the can, the contents will probably be pretty separated. The consistency is similar to organic peanut butter and needs a good stirring to remix the oils and the settled bottom portion.

2. Process chickpeas, roasted garlic, salt, and cayenne in food processor until almost fully ground, about 20-30 seconds. Scrape down bowl with rubber spatula.

3. With machine running, add lemon juice-water mixture in steady stream through feed tube of food processor.

4. With machine running, add tahini-oil mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.

Hummus should appear smooth, light, silky, and creamy after processing.

5. Transfer hummus to serving bowl, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and parsley and serve.

Makes 2 cups.
Recipe from Cook's Illustrated; Modifications mine.


suz said...

yum, yum, yum! I love hummus.

Mamahollioni said...

You'll like this hummus recipe if you like hummus. I really want to try some roasted red peppers, pine nuts, and cilantro in it the next time.