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February 26, 2012


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thanks for this - I love hummus. I usually make it with toasted walnuts (instead of tahini) and roasted red peppers but I want to try this method because I do prefer the super-smooth texture of store-bought.

Carolyn Jung

Smooth hummus is a very fine thing, indeed. I also read that Melissa Clark says to puree the chickpeas (if you're using dried, rather than canned) when they are still warm. They come out smoother that way, apparently.

Glenn Fuller

Give this recipe a try, It is awesome for parties. Adjust the size to fit your needs. Watch out, those peppers are hot. I suggest adding a couple then add others to taste. You can easily make it really hot like buffalo wings:

Chipotle Hummus
Prep Time: 15 Minutes
Ready In: 15 Minutes
Yields: 20 servings

2 (15.5 ounce) cans garbanzo beans, drained
1/2 cup water
1/4 cup tahini (sesame-seed paste)
1/4 cup fresh lemon juice
2 tablespoons olive oil
2-3 chipotle peppers from canned peppers in adobo sauce
2 cloves garlic
1 1/2 teaspoons cumin
1 (7 ounce) jar roasted red bell peppers, drained
Some (6?) sun-dried tomatoes
1/2 cup chopped cilantro
1/2 teaspoon salt
ground black pepper to taste

I don’t strictly measure the Garlic, Lemon juice, cilantro, Peppers, tomatoes and roasted peppers but more or less season it to taste. Once I’ve added all, I’ll taste and adjust.

1. Place the garbanzo beans, water, tahini, lemon juice, olive oil, chipotle pepper, garlic, and cumin in the bowl of a food processor; blend until smooth. Add the red peppers, sun-dried tomatoes, cilantro, salt, and pepper. Pulse the mixture until the ingredients are coarsely chopped into the hummus base. Transfer to a serving bowl, cover, and chill until ready to serve.


I just used this, my first time making hummus, since I bought a food processor the other day and clearly hummus is the proper way to break it in.

Found this recipe via Google (searched "smooth" because a lot of homemade hummus I've had from other people has been too chunky).

It was absolutely fantastic! Liquidy silky smooth and tasted great. I dry roasted the cumin seeds and ground them in a mortar, I can taste that a tiny bit and I think it adds a lot. Squeezed my own lemon juice and used raw garlic (as opposed to roasting it). I used dry chickpeas, which I soaked and then overcooked slightly (1.5 cups cooked is about what's in a 15oz can).


Moe Rubenzahl

Q: Thanks for the great comment. Roasting the cumin is a great idea. I have never used dried chickpeas, will have to try that.



Moe... take your hummus to the next level by first zapping your beans in the microwave for 1:00-1:30, then toss them in the processor and proceed with your above instructions... this comes also from Cooks Illustrated (a tip in a 2012 issue), and the combination is TDF! it has something to do with relaxing the starch bonds and allowing for a more fluffy texture, even when cooled.


I updated the recipe to toast the cumin and to include Joe's and Carolyn's suggestion to heat the chickpeas. A minute in the microwave does the trick!

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