Tahini Sauce and Hummus: Quick Snack Recipe

Here was this new jar of tahini sauce on the pantry shelf, and it had not yet been opened.  It was just waiting for me to make this hummus recipe sent by friend Lynda in Wisconsin.  She found it in Cooks Illustrated (May, 2008).  Apparently she uses this recipe source often.

From what the recipe indicates, the problem with most hummus is that it has a course, dense consistency caused by the tough skins of the chickpeas.  The solution is to use canned chickpeas, not fresh garbonzo beans.  Not a problem since there was also a can of chickpeas patiently waiting on that same pantry shelf. 

But the REAL secret for smooth hummus is to emulsify the beans in a blender while slowly adding olive oil.
Here are the ingredients:

3 tablespoons juice from 1 to 2 lemons
1/4 cup water
6 tablespoons tahini , stirred well
2 tablespoons extra-virgin olive oil , plus extra for drizzling
1 (14-ounce) can chickpeas , drained and rinsed (see note)
1 small garlic clove , minced or pressed through garlic press (about 1/2 teaspoon)
1/2 teaspoon table salt
1/4 teaspoon ground cumin
Pinch cayenne
1 tablespoon minced fresh cilantro or parsley leaves

Instructions:

1. Combine lemon juice and water in 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.
2. 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 feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
3. 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.

Lucky for us that our parsley is still growing outside and was available for garnishment.  No pita bread in the cupboards, but Fritos worked just fine with the hummus.
 
Thanks, Lynda, for this superb recipe.