I had never made hummus before, and to be honest, I have only tasted it one or two times in my life.  I enjoyed it but didn’t think much of it beyond that.  When I saw this recipe for hummus in a recent issue of Cook’s Illustrated, I decided to make it along with my pita bread and see what all the fuss was about.  At first, I thought it was just a pretty tasty dip but nothing that spectacular.  But then I kept eating it…. and eating it…. and we polished off the whole bowl in a couple of days.  So apparently I really like this hummus :-)

I have no comments on the recipe, as I pretty much followed it to a tee.  Obviously, anything you make in the food processor is kind of hard to mess up.  I am really looking forward to trying nearly all the variations listed in the article as well, such as artichoke-lemon hummus, hummus with smoked paprika, roasted garlic hummus, and roasted red pepper hummus.  Yum!

Restaurant-Style Hummus


3 tbsp. juice from 1-2 lemons

¼ cup water

6 tbsp. tahini, stirred well

2 tbsp. extra virgin olive oil, plus extra for drizzling

1 (14 oz.) can chickpeas, drained and rinsed

1 small garlic clove, minced or pressed through garlic press (about ½ tsp.)

½ tsp. table salt

¼ tsp. ground cumin

pinch of cayenne pepper

1 tbsp. minced fresh cilantro or parsley



Combine lemon juice and water in a small bowl or measuring cup.  Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup.  Set aside 2 tablespoons chickpeas for garnish.


Process remaining chickpeas, garlic, salt, cumin and cayenne in food processor until almost fully ground, about 15 seconds.  Scrape down bowl with rubber spatula  With machine running, add lemon juice-water mixture in steady stream through food tube.  Scrape down bowl and continue to process for 1 minute.  With machine running, add oil-tahini mixture in steady stream through food tube, continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.


Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap and let stand until flavors meld, at least 30 minutes.  Drizzle with olive oil and serve.

Source: Cook’s Illustrated, May/June 2008.

  • I love hummus…and those variations will be great too! It’s fun to play around with different spices and amount of garlic, lemon, etc.

  • I love hummus! This one is nice with the cumin and cilantro – two of my favorite flavors! When I make hummus using those ingredients, I sometimes add some chili powder and minced (seeded) jalapenos, and then top with some chopped tomatoes, cilantro, and olive oil.

  • This looks wonderful! I can’t wait to try it! I’ve yet to be let down by CI.

  • that hummus must have been great with your pita bread! yum~

  • Yours looks great and I love the extra spices you put it in. I make the one from the Barefoot Contessa which is so similar to yours – pretty much same ingrediants just different measurements. Hers is excellent as well and so easy to make. The big difference is the spice so next time I make it I will have to add the cummin and cayenne to give it your special “kick”

  • joelen

    This looks wonderful! I’ll need to try homemade hummus soon!

  • I adore hummus. The picture looks fantastic. I have to make it

  • This recipe sounds great! I just recently discovered my own love of Hummus!

  • I love how simple it is to make hummus at home. No need to buy it at the store. Those variations are on my list to try, too!

  • Mmm, love hummus. One of our favorite restaurants drizzles the finished product with a little bit of balsamic vinegar – delicious!

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  • Heidi

    This was delicious, cant believe how easy it is to make hummus at home…and cheaper. I made it with your homemade pitas. YUM!

  • Thanks for the recipe! I made this last night and it was great!

  • Jeana

    I made this recipe yesterday, it was my first attempt ever at making hummus, and I LOVE IT!! It is soooo good, and such a great basic hummus recipe. I will be making more once this is gone, which won’t be long. I made your recipe for whole wheat pita bread also to go along with this, and it is a wonderful snack or meal when all put together in a sandwich. I once heard someone say that homemade hummus comes out extra creamy if you remove the husks of the garbanzo beans before using them, and I had a lot of time on my hands so I did that in this recipe and it is the creamiest, most delicious tasting hummus ever. Thank you, Annie!

  • Annie

    I guess you should try it without removing the skins too, and see if it really matters. This hummus is super creamy on its own, and really fast when you don’t take that step. Plus it comes from Cook’s Illustrated so you know they tested it every possible way and would suggest removing the skins if they thought it was necessary.

  • Jenice

    I made this tonight. The initial flavor was really good, but it finished quite bitter. Maybe it’s 2 teaspoons tahini instead of 2 Tablespoons? I don’t know… store brand chick peas maybe? Maybe I need fresher olive oil? It’s worth trying again.

  • Annie

    It’s actually 6 tablespoons tahini. Not sure what the issue was. I’ve made this many, many times and we always love it. It is true that different brands and such may effect the end product, but I’ve liked it even with all those variations.

  • Hokiecav

    Delicious! I love how smooth it is. My other hummus recipes usually come out very coarse. This recipe has the right proportions of liquid to chickpeas.

  • Whitney

    Hi Jenice,
    Wondering if perhaps your garlic was past its prime? It tends to get bitter if so?

  • Cheryl

    Where do you get tahini from?

  • annieseats

    It is available in most grocery stores.

  • I usually make my hummus from bulk dried garbanzo beans. What amount dry equals a can?

  • annieseats
  • Ryan

    I’ve tried to make hummus at least 10 times and always end up with something that tastes great but has a grainy, coarse texture. This recipe exposes what I was doing wrong – I always started with the liquids in the processor (under the assumption that the tahini (fat) and lemon juice (water) needed to be emulsified first) and added the chickpeas a handful at a time (like most recipes suggest). By grinding down the “dry” ingredients to a meal-like texture, then adding the liquids, you end up with a super smooth, super creamy end product. I was so impressed I took it to work to share with my coworkers!

  • Jessica Dauber

    Hi Annie! Oftentimes I’m really not sure about the rules of doubling a recipe, so just to be sure, can I double this with no problem?

  • annieseats

    Yes, absolutely!

  • Jessica Dauber

    Thank you! Making it tomorrow for the Superbowl. :)