I used to think that hummus was just OK. I bought it, not because I really loved it, but because it was good for me. Sort of a compromise dip when really I would have rather been eating something with bacon bits in it. That was before I tasted THIS hummus.
I didn’t make this recipe up. It’s from Cook’s Illustrated, but I’m moved to share it with you because it’s so easy to make and so fantastic that I really want you to know about it. It’s perfect hummus. So good that I always double the recipe because it makes great leftovers and keeps in the fridge for about 4 days. Theoretically, since it never actually lasts that long.
Sliced cucumbers make great scoopers.
The Best Hummus
Serves: 4-6
Ingredients
- 1 (15 ounce) can of chickpeas (garbanzo beans) drained and rinsed
- 1 medium clove garlic
- 3/4 teaspoon salt
- 3 tablespoons fresh lemon juice
- 1/4 cup tahini (roasted, not raw)
- 1/4 cup extra virgin olive oil, plus additional for serving
- 1/4 cup water
Instructions
- Put garlic in food processor and chop.
- Add all the other ingredients to the food processor. Process until smooth (about a minute). Cover and refrigerate until ready to serve. May be made a day ahead of time.
- It tastes best a little cold so try and make it about 30 minutes ahead of time and cover and refrigerate. Before serving, make swirls in the top and drizzle with a little olive oil.
- May be made 2 days ahead of time and kept covered and chilled.
