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Author Notes: For more photos and recipe notes, visit Cardamom and Tea. Hummus is sometimes dense, cakey, clumpy, heavy, gritty, and bland (a dreadful combination!), but there are a few easy tricks to making really good hummus. Follow this recipe for a perfect plate of zesty lemon hummus. —Kathryn Pauline
Makes 2 large plates of hummus
- 1 or 2 medium cloves of garlic
- 2 15.5 ounce cans chickpeas, drained and rinsed
- 5 ounces fresh lemon juice (1/2 cup + 2 tablespoons, or about 3 lemons) *
- 1/2 cup tahini
- Salt to taste
- Extra virgin olive oil for drizzling
- Spices or herbs for topping (for instance, sumac, za'atar, paprika, or cayenne pepper)
- Chop or mash the garlic clove in a food processor or mortar and pestle.
- Add the chickpeas and grind them until they look like a gritty paste.
- Add the lemon juice and continue to process for a minute or two, until the hummus becomes smooth.
- Add the tahini and process until combined.
- Add a little salt, to taste, depending on how well the chickpeas have already been seasoned.
- Spread half of the hummus in a thin, even layer on a plate (about 1/2 - 3/4 inch thick). Drag the back of a spoon across the surface, dipping the spoon into the hummus to create little pockets as you go. Moving in a spiral over the surface works well.
- Use the rest of the hummus for another plate, or keep it in the refrigerator for another time.
- Drizzle with extra virgin olive oil and dust with herbs or spices.
- * This hummus recipe is very lemony and vibrant. If you like less lemon, feel free to replace some amount of the lemon juice with an equal amount of water.