The old hummus recipe I used was a little grainy. And thick. Chip-breaking thick. Anything thinner than a “baby” carrot never came out in one piece. I never complained – I didn’t realize my hummus was broken until I made the Cook’s Illustrated’s Restaurant Style Hummus. It creates a hummus so smooth and light, it’s almost mousse-like.
Go make this. Just once. You won’t be sorry.
- 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