My husband and I are currently having a Terminator marathon. We watched The Terminator a couple weeks ago, so this past weekend we watched The Terminator 2 (yeah, I know, we’re a pretty cool couple). We have seen both movies but it has literally been ages so I decided it was time to re watch them. We loved the movies to say the least! Big 80′s hair on women + Arnold Schwarzenegger = a very entertaining (and pretty funny) movie. If it’s been a while since you’ve seen either movie I highly suggest you do!
I decided to make this hummus to snack on during the movie. I was excited to find a great hummus recipe from Cook’s Illustrated – where they test a recipe hundreds of times until it is perfect. This hummus is creamy, light, and I’m already looking forward to snacking on the leftovers this week. I followed the original recipe exactly except I used a little less tahini and cumin than originally called for, the recipe below shows these changes. I served the hummus with pita chips but hummus also goes well served with pretzels and vegetables.
3 tablespoons juice from 1 to 2 lemons
1/4 cup water
3 tablespoons tahini , stirred well
2 tablespoons extra-virgin olive oil , plus extra for drizzling
1 (14-ounce) can chickpeas , drained and rinsed
1 small garlic clove , minced or pressed through garlic press (about 1/2 teaspoon)
1/2 teaspoon table salt
1/8 teaspoon ground cumin
Pinch of cayenne pepper
1 tablespoon fresh cilantro, minced
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.
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.
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: adapted from Cook’s Illustrated