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from Jen's cookbook

Restaurant-style hummus




  • 3 tablespoons lemon juice (or the juice from two lemons)
  • 1/4 cup water
  • 6 Tbsp Tahini
  • 2 Tbsp olive oil, plus more for drizzling
  • 1 15-oz can of chickpeas, drained and rinsed (a handful of chickpeas reserved)
  • 3 garlic cloves, peeled
  • 1/2 teaspoon course salt, plus more to taste
  • 1/4 teaspoon cumin
  • dash of cayenne
  • 2 Tbsp cilantro, chopped
  • Preparation:
    1. Combine the lemon juice and water in a small bowl. In a separate bowl, whisk the Tahini and olive oil together until smooth.
    2. Process the chickpeas, garlic, salt, cumin, and cayenne in a food processor until almost fully ground, about 15 seconds. Scrape down the bowl.
    3. With the food processor running, stream in the lemon and water and process for one minute. Scrape down the bowl again.
    4. Turn the food processor on and stream in the Tahini and oil mixture and process until smooth, about another minute.
    5. Transfer the hummus to a bowl, cover and refrigerate for an hour to let flavors blend.
    6. Sprinkle with remaining whole chickpeas, chopped cilantro, a pinch of sea salt, and a drizzle of olive oil.
    7. Store in an airtight container in the refrigerator for 5 days (if it lasts that long!).
    8. ** Dried beans: 1/2 cup dried chickpeas, soaked. Bring drained beans, 1/8 tsp baking soda, and 1 quart water to boil. Reduce to low and simmer gently until beans are tender, about 1 hour. Drain, reserving 1/4 cup bean liquid, and cool. Use bean liquid in place of water.

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    modified: 2012.10.27 | created: 2012.10.27

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