Ultracreamy Hummus

Name: Ultracreamy Hummus
Yield: Serves 8 to 10 (Makes about 3 cups)
Cuisine: Middle Eastern
Ingredients: 2 (15-ounce) cans, chickpeas, rinsed; 1/2 teaspoon, baking soda; 4 , garlic cloves, peeled; 1/3 cup, lemon juice (2 lemons), plus extra for seasoning; 1 teaspoon, table salt; 1/4 teaspoon, ground cumin, plus extra for garnish; 1/2 cup, tahini, stirred well; 2 tablespoons, extra-virgin olive oil, plus extra for drizzling; 1 tablespoon, minced fresh parsley

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By Andrew Janjigian

Appears in Cook's Illustrated January/February 2020, America's Test Kitchen TV

The ultrasmooth, tahini-forward version of this spread is fundamental throughout the Middle East.

SERVES8 to 10 (Makes about 3 cups)

TIME45 minutes

has video

WHY THIS RECIPE WORKS

This hummus is velvety-smooth and creamy, with a satisfyingly rich, balanced flavor. To achieve a perfectly smooth texture, we simmered canned chickpeas with water and baking soda for 20 minutes and then quickly removed their grainy skins b...

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