Recipe: Israeli-style Hummus
This recipe will give you ultra-smooth and creamy hummus without jumping through a bunch of complicated hoops.
Hummus three ways: pomegranate seeds and chopped pistachio; olive oil and everything-bagel spice; roasted cherry tomatoes, chopped basil, olive oil, and sea salt.
photo by andre baranowski
For something so simple, a lot of the best hummus recipes are surprisingly time-consuming (who wants to peel a can of chickpeas?). This recipe will give you ultra-smooth and creamy hummus without jumping through a bunch of complicated hoops. Use the best quality tahini here (it makes a difference) and serve plain or with a host of different toppings.
Makes about one quart
½ cup fresh lemon juice
1 clove garlic, peeled
¾ cup tahini (stir before measuring)
2 (15-oz) cans chickpeas, drained and rinsed
¼ tsp ground cumin
In a food processor, combine lemon juice, garlic, and a pinch of salt, and process until the garlic is finely minced. Steep mixture for 5 minutes.
Add tahini and ¼ cup of water. Process for 1-3 minutes, until everything comes together and the texture looks like very thick buttercream. (Note: At first, it will seize and clump; just keep processing.)
Add chickpeas and cumin and process for a full 5-7 minutes, scraping down the sides halfway through. Add water, a couple tablespoons at a time, to loosen the mixture as needed.
Season with salt and more lemon juice to taste. To get a looser texture, add water, one tablespoon at a time, processing thoroughly after each addition.