I really was prepared to not like this hummus, or at least be unimpressed by it. This recipe comes from Cook’s Illustrated and much like a lot of their recipes makes something naturally easy much harder. I chose to make it in the first place because I bought this new camera and wanted to have something to practice on which would tolerate sitting out for a little while.
Their claim was that it was very creamy, and this is true. I don’t know if I would make the effort every time but it really does product good results – it didn’t last for a full 24 hours.
3T fresh lemon juice
2T olive oil, plus extra for drizzling
1 can chickpeas (14oz), drained and rinsed
1 clove of garlic, minced
1/4t ground cumin
1T fresh cilantro, minced
Combine lemon juice and water in a small bowl and set aside. Whisk together tahini and 2T of olive oil in a second small bowl and set aside. Set aside 2T of chickpeas for garnish.
Process remaining chickpeas, garlic, salt and cumin in a food processor for 15 seconds. Scrape down bowl. Turn processor back on and stream in lemon juice mixture. Scrape down again and process for 1 minute. Now stream in tahini mixture and process for another 15 seconds.