Tuesday, September 28, 2010
Hummus is one of those things we always think about making and never do. Since we were planning to make a bunch of dips for Greek Week, we finally had our opportunity to make it.
This recipe is pretty good. If you like basic-but-good hummus, this is the one for you. We prefer hummus with added flavors. We're going to try a garlicky one next time. Of course, maybe it's just unfair to compare it to all the other dips we made...
This recipe is from Cook's Illustrated via Annie's Eats.
3 Tbsp lemon juice
1/4 c water
6 Tbsp tahini
2 Tbsp olive oil
14 oz can of chickpeas, rinsed and drained
1 clove garlic
1/2 tsp salt
1/4 tsp cumin
pinch of cayenne pepper
1. In a small bowl, combine lemon juice and water.
2. In another small bowl, combine tahini and oil.
3. In still another small bowl, reserve 2 Tbsp of chickpeas for garnish.
4. We are now done with small bowls. Until we serve it. Then it will probably be in a small bowl. Or perhaps a very small bowl.
5. Put remaining chickpeas, garlic, salt, cumin, and cayenne in processor. It will look like this:
Mix about 15 seconds. Now it will look like this:
6. Scrape the bowl. With machine running, pour in lemon-water in a steady stream. Scrap bowl again and process 1 minute.
Now it will look like this:
7. With machine running, pour in tahini-oil mix in a steady stream. Process until smooth and creamy, about 15 seconds. Now it will look like this:
8. Refrigerate for 1/2 hour or so to let the flavors mix up.
9. To serve, drizzle with oil and decorate with reserved chickpeas. Makes about 2 cups.
This really is a good hummus - creamy with a nice, fresh flavor.