Hummus, Revisited

Back in May, I attempted homemade hummus for the first time. As I mentioned, the bones were there, but the recipe was just terrible. The jalapenos were overpowering, the turmeric was unnecessary, and more hummus was thrown away than was consumed.

Never one to walk away from a concept, I tried it again. Thanks to the Foodie Bride's revelation that her hummus turned out "almost mousse-like," I gave it another shot last night. And it was perfect. Perfectly smooth, perfectly seasoned (with a few tweaks from the original recipe), and I didn't feel like somebody had taken a shot to my mouth after I ate a bite. Please try this, if you enjoy hummus even in the slightest. There's nothing like homemade and you'll never buy it again.

You will need:

4 tablespoons lemon juice
1/4 cup water
7 tbsp Tahini
4 tbsp olive oil, plus more for drizzling
1 15-oz can of chickpeas, drained and rinsed
3 garlic cloves, peeled
1-2 teaspoons kosher salt (or to taste)
1/2 teaspoon cumin
Dash of cayenne
2 tbsp cilantro, chopped or torn

Combine the lemon juice and water in a small bowl. In a separate bowl, whisk the Tahini and olive oil together.

Add the chickpeas, garlic, salt, cumin, and cayenne to the bowl of a food processor and process until almost fully ground, about 30 seconds. Scrape down the bowl. With the food processor running, stream in the lemon and water and process for another couple of minutes. Scrape down the bowl, and again with the food processor running, stream in the Tahini and oil mixture and process until smooth.

After tasting the hummus at this point (having followed the original recipe), I found myself adding more and more tahini, olive oil and lemon juice to get the consistency and taste I wanted. Feel free to play around with it.

Transfer the hummus to a bowl, cover and refrigerate for an hour. Sprinkle with chopped cilantro and a drizzle of olive oil. Store in an airtight container in the refrigerator for up to 5 days.

Adapted slightly from The Foodie Bride.

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