Best Restaurant Style Hummus Recipes

EZ RESTAURANT-STYLE HUMMUS

Steps:

• Place garbanzo beans, 1 1/2 tablespoon reserved aquafaba, and lemon juice in a food processor. Let soak until flavors combine, about 15 minutes.
• Pulse soaked garbanzo beans until roughly chopped. Add tahini, olive oil, garlic, cayenne, sugar, salt, and black pepper; blend, thinning with reserved aquafaba, until hummus is smooth and reaches desired consistency.

COOK'S ILLUSTRATED RESTAURANT-STYLE HUMMUS

Steps:

• 1 Combine lemon juice and water in a small bowl or measuring cup. 2 Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. 3 Set aside 2 tablespoons chickpeas for garnish. 4 Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. 5 With machine running, add lemon juice-water mixture in steady stream through feed tube. 6 Scrape down bowl and continue to process for 1 minute. 7 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). 8 Transfer hummus to serving bowl and sprinkle with reserved chickpeas and cilantro over surface. 9 Cover with plastic wrap and let stand until flavors meld, at least 30 minutes. 10 Drizzle with olive oil and serve.

RESTAURANT-STYLE HUMMUS

Steps:

• 1. Combine lemon juice & water in sm bowl. Whisk together tahini and 2 T oil in second sm bowl. Set aside 2 T chickpeas for garnish. 2. Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 sec. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream; continue to process until smooth and creamy, about 15 sec, scraping down bowl as needed. 3. Transfer to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 min. Drizzle w/EVOO and serve. ARTICHOKE-LEMON Rinse and pat dry 1 c drained canned or jarred artichoke hearts packed in water. Chop 1/4 c artichoke hearts and set aside for garnish. Follow above recipe, increasing lemon juice to 4 T and omitting cumin. Process entire can of chickpeas along with remaining 3/4 c artichokes and 1/4 t grated lemon zest in step 2. Garnish hummus with reserved artichokes, 2 t chopped fresh parsley or mint, and EVOO. ROASTED GARLIC 1. Remove outer papery skins from 2 heads garlic, cut top quarters off heads and discard. Wrap garlic in foil and roast at 350 degrees until browned and v. tender, about 1 hour. Meanwhile, heat 2 T EVOO and 2 thinly sliced garlic cloves in sm skillet over med-low heat. Cook, stirring occasionally, until golden brown, about 15 min. Using slotted spoon, transfer garlic slices to paper towel-lined plate and set aside; reserve oil. Once roasted garlic is cool, squeeze cloves from skins (should have ~1/4 c). 2. Follow orig. recipe substituting garlic cooking oil for EVOO in step 1 and omitting cumin. Process entire can chickpeas with roasted garlic puree in step 2. Garnish hummus with toasted garlic slices, 2 t chopped fresh parsley and EVOO.