WHY THIS RECIPE WORKS Store-bought hummus is undeniably convenient, but we like our hummus silky-smooth and rich, with plenty of roasted garlicky flavor. To achieve that, nothing beats homemade. We did start
with convenient canned chickpeas, since we didn’t want to spend hours dealing with dried chickpeas. Creating an emulsion in the food processor with the chickpeas and roasted garlic, water, and lemon juice, then blending in tahini and garlic-infused olive oil, resulted in a lush, flavorful puree with a light, creamy texture. Earthy cumin, a pinch of cayenne, and a sprinkling of fresh herbs balanced the flavors, and a few fried garlic slices were the perfect garnish. We prefer to use our Roasted Garlic in this recipe.
Makes: about 2 cups
Total time: 50 minutes
INGREDIENTS:
- 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- 2 garlic cloves, sliced thin lengthwise
- Salt
- ¼ cup water
- 3 tablespoons lemon juice
- 6 tablespoons tahini
- 1 (15-ounce) can chickpeas, rinsed
- ¼ cup roasted garlic cloves
- Pinch cayenne pepper
- 2 teaspoons minced fresh parsley
INSTRUCTIONS:
- Heat oil and sliced garlic in 8-inch nonstick skillet over medium-low heat. Cook, stirring occasionally, until garlic is golden brown, about 15 minutes. Using slotted spoon, transfer garlic to paper towel–lined plate and
season with salt to taste; set aside for serving. Reserve garlic oil. - Combine water and lemon juice in small bowl. In separate bowl, whisk together tahini and reserved garlic oil.
- Process chickpeas, roasted garlic cloves, cayenne, and ½ teaspoon salt in food processor until almost fully ground, about 15 seconds, scraping down sides of bowl as needed. With processor running, add lemon juice mixture in steady stream and process for 1 minute. With processor running, add tahini mixture in steady stream and process until hummus is smooth and creamy, about 15 seconds. Season with salt to taste.
- Transfer hummus to serving bowl, cover with plastic wrap, and let sit at room temperature until flavors meld, about 30 minutes. Sprinkle with parsley and reserved garlic chips and drizzle with extra oil before serving.
