Olive and Oregano Hummus
By America's Test KitchenPublished on January 17, 2013
Time
20 minutes, plus 30 minutes chilling
Yield
Serves 8 (Makes about 2 cups)
Ingredients
¼ cup water 2 tablespoons lemon juice ¼ cup tahini, stirred well2 tablespoons extra-virgin olive oil 1 (15-ounce) can chickpeas, rinsed1 garlic clove, minced½ teaspoon salt ¼ teaspoon ground cumin Pinch cayenne 1 tablespoon chopped fresh oregano ¼ cup pitted kalamata olives
Instructions
- Combine water and lemon juice in bowl; set aside. Whisk tahini and oil together in second bowl.
- Process chickpeas, garlic, salt, cumin, cayenne, and oregano in food processor until coarsely ground, about 15 seconds, scraping down bowl as needed. With food processor running, slowly add water mixture until incorporated and process until smooth, about 1 minute. With food processor still running, slowly add tahini mixture until incorporated and process until creamy, about 15 seconds, scraping down bowl as needed. Add olives to food processor and pulse until coarsely ground, 5 to 7 pulses.
- Transfer hummus to serving bowl, cover with plastic wrap, and let sit until flavors meld, at least 30 minutes. (Hummus can be refrigerated for up to 5 days.) Serve.
Time
20 minutes, plus 30 minutes chillingYield
Serves 8 (Makes about 2 cups)Ingredients
¼ cup water
2 tablespoons lemon juice
¼ cup tahini, stirred well
2 tablespoons extra-virgin olive oil
1 (15-ounce) can chickpeas, rinsed
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon ground cumin
Pinch cayenne
1 tablespoon chopped fresh oregano
¼ cup pitted kalamata olives
Ingredients
¼ cup water
2 tablespoons lemon juice
¼ cup tahini, stirred well
2 tablespoons extra-virgin olive oil
1 (15-ounce) can chickpeas, rinsed
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon ground cumin
Pinch cayenne
1 tablespoon chopped fresh oregano
¼ cup pitted kalamata olives
Ingredients
¼ cup water
2 tablespoons lemon juice
¼ cup tahini, stirred well
2 tablespoons extra-virgin olive oil
1 (15-ounce) can chickpeas, rinsed
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon ground cumin
Pinch cayenne
1 tablespoon chopped fresh oregano
¼ cup pitted kalamata olives
Why This Recipe Works
To develop a hummus recipe with a light, silky-smooth texture and a flavor profile that would balance chickpeas, tahini, lemon juice, garlic, and olive oil, we emulsified the chickpeas and oil in the food processor. For the best flavor in our hummus recipe, we chose our tahini carefully and used it generously.
Instructions
- Combine water and lemon juice in bowl; set aside. Whisk tahini and oil together in second bowl.
- Process chickpeas, garlic, salt, cumin, cayenne, and oregano in food processor until coarsely ground, about 15 seconds, scraping down bowl as needed. With food processor running, slowly add water mixture until incorporated and process until smooth, about 1 minute. With food processor still running, slowly add tahini mixture until incorporated and process until creamy, about 15 seconds, scraping down bowl as needed. Add olives to food processor and pulse until coarsely ground, 5 to 7 pulses.
- Transfer hummus to serving bowl, cover with plastic wrap, and let sit until flavors meld, at least 30 minutes. (Hummus can be refrigerated for up to 5 days.) Serve.
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