Restaurant Style Hummus Food

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.

OUR FAVORITE HUMMUS RECIPE

Steps:

• In a food processor, combine lemon juice, garlic and 1/4 teaspoon salt. Let sit for 10 minutes. This step mellows the garlic.
• Add the tahini and cumin, and blend until a thick paste forms. While that's happening, add ½ cup of water and a handful of ice into a measuring cup with a spout. Add the ice water in a thin stream until the sauce takes on a whipped, light and creamy texture. It will almost double in volume. It should take anywhere from ⅓ to ⅔ cup of ice water. For a thicker hummus, err on the side of less.
• Add the drained chickpeas, and blend until totally smooth and not at all grainy. This could take anywhere from 2-5 minutes, with some occasional scraping down of the bowl. Sometimes I let it run for extra time, and busy myself with another kitchen task to ensure the smoothest possible hummus. If you need to, you can add in an extra few streams of ice water along the way.
• Season to taste with more salt (I add an additional ¾ teaspoon, for 1 teaspoon total), lemon juice or cumin.
• To serve, dollop the hummus in a shallow small bowl or a deep plate. Go ahead and run your spoon in a swirl to make that jazzy restaurant pattern. You earned it. Sprinkle a pinch of paprika over the top, chopped parsley, and drizzle with extra virgin olive oil.

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.

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.