Source: America's Test Kitchen
Cuisine: Middle Eastern
Food Group: Legumes
|3 tablespoon(s) Fresh lemon juice|
|1/4 cup(s) water|
|6 tablespoon(s) Tahini (sesame paste) stirred well|
|2 tablespoon(s) Extra Virgin Olive Oil, plus extra for drizzling|
|1 can(s) Chick Peas (14 oz), drained & rinsed|
|1 clove(s) garlic|
|1/4 teaspoon(s) salt|
|1/4 teaspoon(s) Ground cumin|
|1/8 teaspoon(s) cayenne pepper|
|1 tablespoon(s) minced fresh cilantro or parsley|
1. Combine the lemon juice & water in a small bowl or measuring cup. Whisk together the Tahini & 2 T EVOO in a second small bowl. Warm chick peas in microwave for 1 minute. (warming provides a smoother final texture)
2. Process the warmed chick peas, garlic, salt, cumin & cayenne in a food processor until almost full ground, about 15 seconds. Scrape down the bowl with a rubber spatula. With the machine running add the lemon juice/water mixture in a steady stream through the feed tube. Scrape down the bowl and continue to process for 1 minute. With the machine running, add the oil-tahini mixture in a steady stream, continue to process until the hummus is smooth & creamy about 15 seconds, scraping down bowl as needed.
3. Transfer the hummus to a serving bowl, sprinkle the cilantro (or parsley) over the surface, cover with plastic wrap & chill at least 30 minutes. Drizzle with additional EVOO to taste.
Roasted Garlic Hummus -- Roast 2 heads in 350 degree oven until brown. Heat 2 T EVOO & 2 thinly sliced garlic cloves in a small skillet over medium heat. Cook stiring occasionally until golden brown, about 15 minutes. Using a slotted spoon remove garlic, drain on paper towels & set aside, reserve the oil. Squeeze bulbs from roasted garlic, should have about 1/4 cup. Follow hummus recipe substituting garlic cooking oil in step 1 & omit the cumin. Process entire can of chick peas (warmed) along with roasted garlic in step 2. Garnish the hummus with the garlic slices & 2 Tablespoons of chopped parsley & EVOO.
Roasted Red Pepper Hummus -- Follow recipe omitting water & cumin. Process chick peas along with 1/4 cup jarred roasted red peppers that have been dried thoroughly with paper towels in step 2. Garnish the hummus with 2 Tablespoons toasted sliced almonds, 2 teaspoon chopped fresh parsley and olive oil.