Ultimate Hummus

March 3, 2013

Snack time, or “nack” time as Ruthie calls it, can be the hardest meal of the day to eat healthy. Because this hummus is so amazing, it makes eating a healthy snack easy. Go ahead and double the recipe because it keeps in the fridge and just fits in a regular size Cuisinart. This is in my top ten favorite/most used recipe list.


Best Ever Hummus
from Cooks Illustrated

½ cup dried chickpeas*
1/8 teaspoon baking soda
1-2 lemons (3 tablespoons of juice)
6 tablespoons tahini*, stirred well
2 tablespoons extra virgin olive oil
1 small garlic clove, pressed or minced
½ teaspoon salt
¼ teaspoon cumin
pinch cayenne


Pick through and rinse ½ cup dried chickpeas. Place beans in a large bowl, cover with 1 quart of water, and soak overnight. Alternatively, follow directions on chickpea package for “quick soak”.

After soaking, drain chickpeas. Bring peas, baking soda, and 1 quart of water to a boil in a saucepan. Reduce heat to low and simmer gently until peas are tender (about 1 hour). Stir occasionally. Reserve ¼ cup cooking water. Drain chickpeas and COOL.

Combine lemon juice and cooking water in a small bowl. Whisk together tahini and olive oil in a second small bowl.

Process chickpeas, garlic, salt, cumin and cayenne in a food processor until almost fully ground. Scrape down the sides. With the machine running, add the lemon juice/cooking liquid mixture in a steady stream. Scrape down the sides and then process for 1 minute. With the machine running, add the tahini/olive oil mixture in a steady stream. Process until hummus is creamy- about 15 seconds.

Follow these steps exactly and you will have amazing hummus. I double the recipe and it fits perfectly in a regular size Cuisinart.

* you can use canned chickpeas but for “best-ever” hummus, you should use dried.
*Krinos brand tahini is the best. Second best is Joya.

Here is a printable version of the recipe- Hummus

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