Restaurant Style Hummus

By ezunich

Ingredients

• 3 tablespoons juice from I to 2 lemons
• 1/4 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 1/2 teaspoon)
• 1/2 teaspoon table salt
• 1/4 teaspoon ground cumin
• Pinch cayenne
• 1 tablespoon minced fresh cilantro or parsley leaves

Preparation

Step 1

1. 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.

2. Process remaining chickpeas, garlic, salt, cumin, and cayetme in food processor until almost fiilly 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 nlbe; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.

3. 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.