Hummus, Hamos, Houmous, Hommos, Hommus, Hummos, Hummous, Humus!

5 mins

1 servings

5.0/5 (3 reviews)

WHEW! Hey, gotta cover all bases! There are so many versions of this recipe here and elsewhere, but none just like this one, which I found in "The Best International Recipe" cookbook by Cook's Illustrated. Outstanding balance of flavors. C.I. points out the benefit of rubbing the skins off of the chickpeas/garbanzo beans with a kitchen towel: a far smoother hummus! I'm seriously stunned by how much better this makes it. Also, substituting half of the olive oil in the average recipe with water allows the flavors of all other ingredients to shine and not be overpowered by the olive oil. I used sumac, paprika, cilantro, olive oil and cumin as garnishes in the photographed batch, but you can use more chili powder, parsley, pine nuts or black olives. Serve with pita chips.

Ingredients

Instructions

After draining the chickpeas well, put them all in a clean, large, cotton (non-terry) kitchen towel. Very gently rub the chickpeas to loosen their skins. Open the towel and discard all skins.
Process all ingredients except for the garnishes in a food processor or blender until smooth, about 40 seconds. You may need to stop and occasionally scrape down the sides of the vessel.
Transfer the hummus to a serving bowl, cover and chill for at least 30 minutes.
To serve, remove from fridge, garnish with your selections, and serve with toasted pita chips.

Prep: 5 mins

Cook: N/A

Total: 5 mins

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Amount Per Serving
Calories 896.4
% Daily Value*
Total Fat 58.6g	90%
Cholesterol 0mg	0%
Total Carbohydrate 78.1g	28%
	Dietary Fiber 16.4g	59%
	Sugars 0.7g
Protein 21.5g

Amount Per Serving

Calories 896.4

% Daily Value*

Total Fat 58.6g

90%

Cholesterol 0mg

Total Carbohydrate 78.1g

28%

Dietary Fiber 16.4g

59%

Sugars 0.7g

Protein 21.5g