Cooks Illustrated Restaurant Style Hummus Food

COOK'S ILLUSTRATED RESTAURANT-STYLE HUMMUS

Steps:

• Combine lemon juice and water in a 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.
• Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds.
• 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 and continue to process until hummus is smooth and creamy (about 15 seconds, scraping down bowl as needed).
• Transfer hummus to serving bowl and sprinkle with 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.

COOK'S ILLUSTRATED RESTAURANT-STYLE HUMMUS

Steps:

• 1 Combine lemon juice and water in a small bowl or measuring cup. 2 Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. 3 Set aside 2 tablespoons chickpeas for garnish. 4 Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. 5 With machine running, add lemon juice-water mixture in steady stream through feed tube. 6 Scrape down bowl and continue to process for 1 minute. 7 With machine running, add oil-tahini mixture in steady stream through feed tube and continue to process until hummus is smooth and creamy (about 15 seconds, scraping down bowl as needed). 8 Transfer hummus to serving bowl and sprinkle with reserved chickpeas and cilantro over surface. 9 Cover with plastic wrap and let stand until flavors meld, at least 30 minutes. 10 Drizzle with olive oil and serve.

WALNUT HUMMUS

Steps:

• Combine lemon juice and water in small bowl or measuring cup and set aside.
• Process walnuts in food processor until they have a sandy texture.
• Process 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 in steady stream through feed tube.
• Continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
• Transfer hummus to serving bowl, sprinkle with parsely, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes.
• Drizzle with olive oil and serve.

RESTAURANT STYLE HUMMUS

Steps:

• Combine lemon juice and water in small bowl. Whisk together tahini and olive oil in second small bowl or measuring cup. In blender, add chickpeas until almost completely ground. Add garlic, salt, cumin and cayenne, scrapping down every 15 seconds. With plender running, add lemonwater mixture in a even stream through the top of the blender. Scrape down and blend for 1 minute. Drizzle into the running blender the tahini and oil mixture. Continue to process until smooth. Transfer hummus to serving bowl, sprinkle with cilantro, cover and let stand at least 30 minutes to let the flavors meld. If it thickens, stir in some water.

HUMMUS

Steps:

• Place all the ingredients into a food processor.
• Blend until smooth.
• Cover and refrigerate for 30 minutes to allow the flavors to meld.

EZ RESTAURANT-STYLE HUMMUS

Steps:

• Place garbanzo beans, 1 1/2 tablespoon reserved aquafaba, and lemon juice in a food processor. Let soak until flavors combine, about 15 minutes.
• Pulse soaked garbanzo beans until roughly chopped. Add tahini, olive oil, garlic, cayenne, sugar, salt, and black pepper; blend, thinning with reserved aquafaba, until hummus is smooth and reaches desired consistency.