Tuesday, February 1, 2011


Cook's Illustrated


Makes about 2 cups, serving 8 to 10. Published February 1, 2005.

Tahini can be found in Middle Eastern markets as well as the international foods aisles of many supermarkets.

(15 ounce) can chickpeas , drained and rinsed
1medium clove garlic ,minced or pressed through a garlic press
3/4teaspoon table salt
pinch cayenne pepper
3tablespoons lemon juice , from 1 large lemon
1/4cup tahini
1/4cup virgin olive oil
1/4cup water


  1. Process all of the ingredients in a food processor until smooth, about 40 seconds. Transfer the hummus to a serving bowl, cover with plastic wrap, and chill until the flavors meld, at least 30 minutes; serve cold. (The hummus can be refrigerated for up to 2 days.)

America's Test Kitchen

America’s Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook’s Country and Cook’s Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to America’s Test Kitchen (www.americastestkitchen.com) on public television.

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