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.
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.
Posted by: Shawnda | April 22, 2008 at 07:11 PM
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! :-)
Posted by: Hairy Weisenheimmer | April 22, 2008 at 07:21 PM
i love hummua, i tried making them once but they turned out weird.
Posted by: poulsbo flowers | April 22, 2008 at 07:42 PM
My favorite! (This is where I confess that I usually just buy it at Costco!)
Posted by: Kalyn | April 22, 2008 at 08:32 PM
I want it. Nyum nyum nyum nyum.
Posted by: Jenn | April 22, 2008 at 09:07 PM
you are so right--homemade is absolutely the way to go.
and asking you to wait 30 minutes to indulge? totally unacceptable. :)
Posted by: grace | April 23, 2008 at 02:49 AM
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.)
Posted by: Julie | April 23, 2008 at 03:45 AM
I have made hummus many times and I agree that using the dried chickpeas results in a better hummus.
This looks wonderful, Sher!
Posted by: Patricia Scarpin | April 23, 2008 at 06:45 AM
I love hummus - I'll have to try it with using dried chickpeas. I've never tried it that way before!
Posted by: Deborah | April 23, 2008 at 09:42 AM
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.
Posted by: Lydia (The Perfect Pantry) | April 23, 2008 at 06:05 PM
That hummus looks nice and creamy and good. Hummus is one of my favorite dips.
Posted by: Kevin | April 23, 2008 at 07:22 PM
I love hummus. Though I am lazy and usually just buy it at Trader Joe's. :)
Posted by: peabody | April 23, 2008 at 08:23 PM
looks good! Roasted peppers are a good addition as well.
Posted by: LiberalFoodie | April 24, 2008 at 09:03 AM
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!
Posted by: Madam Chow | April 24, 2008 at 11:37 AM
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.
Posted by: Melly | April 24, 2008 at 04:24 PM
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
Posted by: redmenace | April 24, 2008 at 06:07 PM
Chickpeas and cumin make such a great paring and with a touch of citrusy lemon I'm sure it tastes even better!
Posted by: Lore | April 25, 2008 at 05:55 AM
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!
Posted by: RecipeGirl | April 25, 2008 at 07:18 AM
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.
Posted by: MyKitchenInHalfCups | April 25, 2008 at 11:05 AM
This looks good and sounds easy to make. I'll have to try this.
Posted by: Mrs. L | April 25, 2008 at 12:11 PM
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?
Posted by: Florence | April 25, 2008 at 02:40 PM
I tried it! This is great!
Posted by: deb | April 25, 2008 at 03:27 PM
Oh yum, Sher! You've inspired me. I have a jar of tahini that's been sitting in my pantry begging to be used!
Posted by: Glenna | April 27, 2008 at 10:17 AM
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.
Posted by: Toni | April 27, 2008 at 05:02 PM
I considered making the same recipe... then I hit Trader Joe's, and came home all stocked up with delicious hummous. Maybe next week?
Posted by: shelley | April 28, 2008 at 01:54 PM
It is so much lighter in color than the stuff you buy in the store, it looks wonderful.
Posted by: Corinne | April 28, 2008 at 02:28 PM
I highly, highly recommend using dried chickpeas!!! Don't forget to cook them after you've soaked them overnight, and you will probably need to almost double the amount of liquid CI calls for. That could mean more tahini (nuttier), oil (creamier), Lemon Juice or simply more water.
Posted by: david | January 27, 2009 at 02:02 PM
This is a great recipe that gets lots of requests
Posted by: Fossilexpress | February 08, 2009 at 07:49 PM
making the hummus today.
I have the garbanzo's in boiling water, now turned off, lid on and will soak for years :)
around dinner time they'll be ready, can't wait. got just the right chips and vegs for them to be dipped in.
I'll report back when it's a done deal
Posted by: Norwegian Girl | July 12, 2010 at 12:31 PM
This is the best I have made and believe me, I have tried numerous recipes.
Posted by: Laura | June 19, 2011 at 10:43 AM