Classic Hummus
This versatile, middle-Eastern staple is something I’ve had a hard time cracking … until now.
I have worked at perfecting hummus for a very long time, with mediocre results at best. Good flavor is manageable, but the impossibly creamy, light texture of the hummus you can find at any number of corner Israeli or Lebanese spots seems to evade mastery. The secret, however, lies right under your nose, in the lid of your food processor. Streaming in the olive oil very slowly while running the food processor towards the end of the recipe is key to incorporating lots of air and creating the smooth, luxurious texture hummus fans crave.
Classic Hummus
First blending the chickpeas, tahini, lemon, salt, and garlic provides us with a base to which we will slowly add olive oil, thus incorporating voluminous amounts of air and fat - the keys to good hummus.
