Classic Hummus
¼ cup water
3 tablespoons lemon juice
6 tablespoons tahini
2 tablespoons extra-virgin olive oil, plus extra for serving
1 (15-ounce) can chickpeas, rinsed
1 small garlic clove, minced
½ teaspoon salt
¼ teaspoon ground cumin
Pinch cayenne pepper
1. Combine water and lemon juice in small bowl. In separate bowl, whisk tahini and oil together.
2. Process chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down sides of bowl with rubber spatula. With machine running, add lemon juice mixture in steady stream. Scrape down sides of bowl and continue to process for 1 minute. With machine running, add tahini mixture in steady stream and process until hummus is smooth and creamy, about 15 seconds, scraping down sides of bowl as needed.
3. Transfer hummus to serving bowl, cover with plastic wrap, and let sit at room temperature until flavors meld, about 30 minutes. (Hummus can be refrigerated for up to 5 days; if necessary, loosen hummus with 1 tablespoon warm water before serving.) Drizzle with extra oil to taste before serving.
None Available.