Cook's Illustrated Hummus

Ingredients

• 3 tablespoons lemon juice (1 to 2 lemons)
• 1/4 cup water
• 96g tahini
• 2 tablespoons extra virgin olive oil, plus extra for drizzling
• 14 ounces chickpeas, rinsed and drained
• 1 garlic clove (minced or pressed through garlic press 1/2 teaspoon)
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1 pinch cayenne pepper
• 1 tablespoon fresh cilantro or 1 tablespoon fresh parsley leaves, minced

Directions

1. To skin chickpeas, rinse and drain, toss with 1.5 tsp baking soda, then heat in microwave 2.5 Minutes. Rinse with cold water.
2. Combine lemon juice and water in a small bowl or measuring cup.
3. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup.
4. Set aside 2 tablespoons chickpeas for garnish.
5. Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds.
6. With machine running, add lemon juice-water mixture in steady stream through feed tube.
7. Scrape down bowl and continue to process for 1 minute.
8. With machine running, add oil-tahini mixture in steady stream through feed tube and continue to process until hummus is smooth and creamy (about 15 seconds, scraping down bowl as needed).
9. Transfer hummus to serving bowl and sprinkle with reserved chickpeas and cilantro over surface.
10. Cover with plastic wrap and let stand until flavors meld, at least 30 minutes.
11. Drizzle with olive oil and serve.