Artichoke-Lemon Hummus
By America's Test KitchenPublished on May 2, 2012
Time
25 minutes, plus 30 minutes resting
Yield
Serves 8 (Makes about 2 cups)
Ingredients
1 cup drained canned or jarred artichoke heart packed in water, rinsed and patted dry4 tablespoons juice (2 lemons)¼ cup water 6 tablespoons tahini, stirred well (see note)2 tablespoons extra-virgin olive oil, plus extra for drizzling1 (14-ounce) can chickpeas, drained and rinsed (see note)1 small garlic clove, minced or pressed through garlic press (about ½ teaspoon)½ teaspoon table salt ¼ teaspoon grated lemon zest Pinch cayenne 2 teaspoons fresh parsley or mint
Before You Begin
The hummus can be refrigerated in an airtight container for 5 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
- Chop 1/4 cup artichoke hearts and set aside for garnish. 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.
- Process chickpeas, remaining 3/4 cup artichokes, garlic, salt, cayenne, and lemon zest 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 artichokes and parsely or mint over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.
Time
25 minutes, plus 30 minutes restingYield
Serves 8 (Makes about 2 cups)Ingredients
1 cup drained canned or jarred artichoke heart packed in water, rinsed and patted dry
4 tablespoons juice (2 lemons)
¼ cup water
6 tablespoons tahini, stirred well (see note)
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 (14-ounce) can chickpeas, drained and rinsed (see note)
1 small garlic clove, minced or pressed through garlic press (about ½ teaspoon)
½ teaspoon table salt
¼ teaspoon grated lemon zest
Pinch cayenne
2 teaspoons fresh parsley or mint
Test Kitchen Techniques
Ingredients
1 cup drained canned or jarred artichoke heart packed in water, rinsed and patted dry
4 tablespoons juice (2 lemons)
¼ cup water
6 tablespoons tahini, stirred well (see note)
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 (14-ounce) can chickpeas, drained and rinsed (see note)
1 small garlic clove, minced or pressed through garlic press (about ½ teaspoon)
½ teaspoon table salt
¼ teaspoon grated lemon zest
Pinch cayenne
2 teaspoons fresh parsley or mint
Test Kitchen Techniques
Ingredients
1 cup drained canned or jarred artichoke heart packed in water, rinsed and patted dry
4 tablespoons juice (2 lemons)
¼ cup water
6 tablespoons tahini, stirred well (see note)
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 (14-ounce) can chickpeas, drained and rinsed (see note)
1 small garlic clove, minced or pressed through garlic press (about ½ teaspoon)
½ teaspoon table salt
¼ teaspoon grated lemon zest
Pinch cayenne
2 teaspoons fresh parsley or mint
Test Kitchen Techniques
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.
Before You Begin
The hummus can be refrigerated in an airtight container for 5 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
- Chop 1/4 cup artichoke hearts and set aside for garnish. 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.
- Process chickpeas, remaining 3/4 cup artichokes, garlic, salt, cayenne, and lemon zest 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 artichokes and parsely or mint over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.
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