Tuesday, June 9, 2009

Hummusy Deliciousness

I have always wanted to make my own hummus, but have never gotten around to it. So recently I was on the prowl to find Tahini so that I could finally start experimenting. After looking at a couple of grocery stores for it (with little to no help from the employees) I FINALLY found it at biggs..... only it was a huge jug of it for $15....not even sure whether it would be good or not, I was not ready to make an investment in a $15 bottle of tahini...so imagine my excitement when I found a reasonable sized bottle of it at Biggs on Sunday!

We finally got around to making some last night.. and lets just say the $15 bottle would have been a good investment...because this stuff was some deliciousness in a bowl. It was smooth, garlicy and SERIOUSLY tasty.... I am so excited to experiment with other flavors!

Restaurant-Style Hummus
3 tbsp. juice from 1-2 lemons
¼ cup water
6 tbsp. tahini, stirred well
2 tbsp. extra virgin olive oil, plus extra for drizzling
1 (14 oz.) can chickpeas, drained and rinsed
1 small garlic clove, minced or pressed through garlic press (about ½ tsp.)
½ tsp. table salt
¼ tsp. ground cumin
pinch of cayenne pepper
1 tbsp. minced fresh cilantro or parsley

Combine lemon juice and water in a small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. Set aside 2 tablespoons chickpeas for garnish.

Process remaining chickpeas, garlic, salt, cumin and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula With machine running, add lemon juice-water mixture in steady stream through food tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through food tube, continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.

Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.

* recipe from Cooks Illustrated


Lindsey said...

i spent a good 10 minutes looking for tahini in kroger last night.
precious minutes wasted in each and every section of the international foods aisle.
so glad you were able to find this elusive ingredient. i am going to try making hummus as well.
let me know your favorite recipe!

Jen Lilley said...

yeah.Kroger was a big FAIL on the tahini..I really thought if any non-specialty grocery store would have it, the HP Kroger would! Rob said this was the best hummus he's ever had...and I might agree... The recipe was from Cooks Illustrated (with the amount of garlic tripled...mmm garlic)- next time I think we are going to try for a low fat version which has fat free yogurt in it... I'll let you know how they compare!

jenn said...

i love hummus and this looks good! make a red pepper version and give it to ME!

sara sunshine said...

barefoot contessa has a great hummus recipe in her original cookbook! we make it all the time at work... and personally, i think the more tahini, the better the hummus!!

Jen Lilley said...

Sara- I agree. the 6tbsp of tahini into this smallish bowl of hummus might have been the ticket to its tastiness... Hopefully the low fat version isnt totally offensive to the taste buds. Maybe I should post the recipe...