Best Hummus?

I'm not sure this is the best hummus I've ever eaten, but it was very good.  I've eaten a lot of hummus over the years and found a lot of variation in the quality of the stuff sold in grocery stores.  It's easy to make your own, plus less expensive, and the quality is usually better.  This recipe comes from Cook's Illustrated, and aimed to reproduce a creamy, restaurant-style hummus, without any grainy texture.  I followed the instructions and produced yummy hummus in about five minutes.  The recipe said to wait 30 minutes, to let the flavors meld.  I stared at the bowl, tried hard to obey, but ate half of it immediately. 

Besides being creamy, the flavors were nicely balanced, with no one element overwhelming the others.  The lemon juice, garlic, and cumin were just right, in my opinion. 

Not surprisingly, Cook's notes that using dried chickpeas you cook yourself produces even better hummus. If you want to take that route (and I do) use 1/2 cup dried chickpeas in place of the canned ones. 


Restaurant Style Hummus

(Cook's Illustrated)

1/4 cup water
3 Tablespoons lemon juice
6 Tablespoons well stirred tahini
2 Tablespoons extra-virgin olive oil
1 15 ounce can drained and rinsed chickpeas
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon cumin
pinch of cayenne
about 1 Tablespoon chopped fresh cilantro

Combine the water and lemon juice in one bowl, and the tahini and oil in another.   Set aside about 12 of the whole chickpeas for a garnish. 

Put the chickpeas, salt, garlic, cumin, and cayenne in a food processor and process for about 15 seconds.  Scrap down the sides of the processor. Then add the lemon water mix through the feed tube with the processor running for about 1 minute. Scrap down the sides several times.  Then add the oil and tahini, with the processor running, until the hummus is fluffy.

Put the hummus in a bowl, garnish with the cilantro and whole chickpeas, and drizzle with some olive oil if you want.

Comments

[Shawnda]

I just finished reading this very same issue of CI. I was intrigued at the idea of using dried chickpeas - can't wait to give it a try.

[Hairy Weisenheimmer]

I LOVE hummus, but have never made it myself...have no idea why. I may just pick up some pita bread tommorrow and give it a whirl! :-)

[poulsbo flowers]

i love hummua, i tried making them once but they turned out weird.

[Kalyn]

My favorite! (This is where I confess that I usually just buy it at Costco!)

[Jenn]

I want it. Nyum nyum nyum nyum.

[grace]

you are so right--homemade is absolutely the way to go.
and asking you to wait 30 minutes to indulge? totally unacceptable. :)

[Julie]

That seems easy enough and who doesn't like hummus? (And how often is something addictively good also a healthy snack? Not too often in my experience.)

[Patricia Scarpin]

I have made hummus many times and I agree that using the dried chickpeas results in a better hummus.
This looks wonderful, Sher!

[Deborah]

I love hummus - I'll have to try it with using dried chickpeas. I've never tried it that way before!

[Lydia (The Perfect Pantry)]

I love hummus, and it's so easy to make. I love to add extra garlic, and sometimes a tablespoon of sour cream or mayonnaise -- yes, it sounds weird, but it's really delicious. No cilantro for me, though.

[Kevin]

That hummus looks nice and creamy and good. Hummus is one of my favorite dips.

[peabody]

I love hummus. Though I am lazy and usually just buy it at Trader Joe's. :)

[LiberalFoodie]

looks good! Roasted peppers are a good addition as well.

[Madam Chow]

I think the best hummus that I've ever had (and made) is the one from California Pizza Kitchen. Turns out it's made with canellini beans. Now you've made me hungry for hummus, so I shall have to make some this weekend!

[Melly]

I have made hummus, cooking the chick peas from scratch. It's funny that you said you ate 1/2 before you could let the flavors meld. We ate the whole thing that night! It was so worth it. You have inspired me to make it again.

[redmenace]

This looks fabulous! I will try.
I also make a hummus with white beans that gets rave reviews at girls' poker nite.
I got it from Sunset mag a couple of years ago.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1119561

[Lore]

Chickpeas and cumin make such a great paring and with a touch of citrusy lemon I'm sure it tastes even better!

[RecipeGirl]

CI has such great choices that I'm surprised it wasn't the best you've had. I haven't tried this one yet.

I made a pumpkin hummus back in the fall that was quite interesting!

[MyKitchenInHalfCups]

I have done this Cook's Illustrated and do love it! But I'm not sure that I've ever had a humus I really didn't like ;)) Going with the dried beans is better but canned is still good.

[Mrs. L]

This looks good and sounds easy to make. I'll have to try this.

[Florence]

Excellent recipe, thanks for sharing it! I'd like to translate it in french on my blog, with a link to your post, would that be OK with you?

[deb]

I tried it! This is great!

[Glenna]

Oh yum, Sher! You've inspired me. I have a jar of tahini that's been sitting in my pantry begging to be used!

[Toni]

That looks so good. I can't wait to try it. I bet it went nice with those flatbread crackers. Thanks for giving us the recipe. It is the only one I really wanted from that issue.

[shelley]

I considered making the same recipe... then I hit Trader Joe's, and came home all stocked up with delicious hummous. Maybe next week?