My Recipe Box

Hummus with Mellow Garlic & Cumin

RATE IT

Yields about 3 cups.

  • To learn more, read:
    Tahini
  • by from Fine Cooking
    Issue 62

Tahini blends with chickpeas, lemon, olive oil, and garlic to become the well-known Middle Eastern dip and spread known as hummus. Homemade hummus is simple to make, and it tastes much better than the mediocre and overpriced stuff sold in supermarkets. To avoid the most common pitfall of homemade hummus— way too much raw garlic—I like to gently cook the garlic in the olive oil first so it mellows and infuses the oil. Cumin and a touch of soy sauce give the hummus a savory edge. Serve with seedless cucumber rounds or pita chips or triangles for dipping.

  • 1/3 cup plus 1 Tbs extra-virgin olive oil
  • 4 large cloves garlic, thinly sliced
  • 2 tsp. ground cumin
  • 2 15-1/2-oz. cans chickpeas, drained and rinsed
  • 3 Tbs. tahini
  • 3 Tbs. fresh lemon juice; more to taste
  • 1 Tbs. soy sauce
  • 1/2 tsp. kosher salt; more as needed

Combine the 1/3 cup oil with the garlic and cumin in a small saucepan. Set over medium-low heat and cook until the garlic softens, about 3 minutes from when you can hear the garlic bubbling quickly. Don’t let the garlic brown. Take the pan off the heat and let cool completely.

Put the chickpeas, tahini, lemon juice, soy sauce, and salt in a food processor. Use a fork to fish the softened garlic out of the oil and transfer it to the processor (reserve the oil). Turn the machine on, let it run for about 20 seconds, and then start slowly pouring the cumin oil through the machine’s feed tube. Be sure to scrape the pan with a rubber spatula to get all of the cumin and oil. Pour 1/4 cup cool water down the tube. Stop the machine, scrape the sides of the bowl, and continue processing until the hummus is creamy and almost smooth. Season to taste with more salt and lemon juice, if you like. For best results, let the hummus sit at room temperature for an hour or two before serving so the flavors can meld. Or better yet, make it a day ahead, refrigerate it and return it to room temperature and adjust the seasonings before serving. To serve, spread hummus in a shallow dish and drizzle with the remaining 1 Tbs. oil.

Make Ahead Tips

The hummus will keep for about a week in the refrigerator.

nutrition information (per serving):
Size : per 1/4 cup serving; Calories (kcal): 180; Fat (g): fat g 10; Fat Calories (kcal): 90; Saturated Fat (g): sat fat g 1; Protein (g): protein g 4; Monounsaturated Fat (g): 6; Carbohydrates (g): carbs g 18; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 270; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 3;

Photo: Scott Phillips

There is absolutely no way this will last for a week in my fridge :)

I made this based on the reviews and was not disappointed. This was hands-down the best hummus I have ever made. I followed the recipe to the letter and at the end added more lemon juice and water to thin it a bit. Outstanding cumin flavor and mellowing the garlic this way was genius.

This is the only hummus I will ever make again, ever. It is foolproof, as long as you follow the recipe; if you let the garlic brown too much, throw it out and start over, you'll be glad you did. (On a gas stove it's more like 1 1/2 minutes than 3). The level of garlic flavour is perfect for garlic lovers and yet never too strong. My three-year-old, who is a picky eater, loves this hummus. It's delicious. P.s., to denheels, below, with the bland results: maybe your garlic was old?

I've made this countless times, and it gets gobbled up every time -SO GOOD!

This is THE BEST hummus!! FYI, when cooking your own chickpeas, half of a one pound bag is perfect for this recipe. If you cook your own (my preference) you can use some reserved cooking liquid in place of the water to add even more flavor.

This is the best hummus I have ever made & rivals any store bought. I think the soy sauce & garlic infused olive oil are the secret ingredients. Be aware, a 15 oz can of chick peas has ~9 1/2 oz of actual chick peas. (Just in case you boil yours from scratch - like I did)!

We make this every week. It is wonderful.

I don't know what happened. I followed everything to the letter and it came out really bland...

WOW. Before this recipe, I thought I liked hummus. Now I LOVE hummus- as long as it's this hummus. Since making my first batch I've made 2 more in a matter of days, and devoured each one with crackers, carrots, and a spoon. Incredible. Perfectly garlicky (I add another clove or 2), and the cumin & soy sauce add great flavor without being overpowering, or even distinguishable. A perfect meld of flavors! Delicious!

I've tried a few different hummus recipes and this one is easily the best. Very savory. The garlic infused oil, and the soy sauce make a big difference. Our kids enjoyed eating it with pretzel chips.

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More