Name: Restaurant-Style Hummus
Total time: PLACEHOLDER
Ingredients: 3 tablespoons juice from 1 to 2 lemons; 1/4 cup water; 6 tablespoons tahini, stirred well; 2 tablespoons extra-virgin olive oil, plus extra for drizzling; 1 (14-ounce) can chickpeas, drained and rinsed; 1 small garlic clove, minced or pressed through garlic press (about 1/2 teaspoon); 1/2 teaspoon table salt; 1/4 teaspoon ground cumin; Pinch cayenne; 1 tablespoon minced fresh cilantro or parsley leaves

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, we used a generous amount of tahini.

Before You Begin

The hummus can be refrigerated in an airtight container for up to five days. If you do not plan on serving it immediately, refrigerate the hummus and garnishes separately. When ready to serve, stir in approximately 1 tablespoon of warm water if the texture is too thick.

Instructions

Combine lemon juice and water in 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 feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed 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.