Before I tried this recipe, hummus was just something I ate occasionally when it was presented with semi-stale pita pieces at lackluster buffets. I didn’t really have much of an opinion about it. Then, whilst working on a piece for the food magazine I volunteer for, the need to make a batch of hummus arose.
I decided it might as well be a good batch of hummus (even if it was just for a photoshoot), so the quest for a recipe began. I knew I really liked garlic, so I started there. And I started with Fine Cooking. If you haven’t heard me sing the praises of Fine Cooking recipes before, start listening now. They are awesome. And they are well designed. Even better so before they re-vamped (sorry, art department, but CG Administer is a beautiful typeface, and I will forever hold a grudge for your decision to stop using it).
This recipe does something no other recipe I’ve tried has managed to do: impart huge amounts of garlicy flavour without that searing raw garlic sensation that is not all together enjoyable. On top of that, they’ve managed to round out the flavours with the subtle additions of cumin and soy sauce, keeping it from being too garlicky or too sour. Stunning.
There’s no need for me to re-print the recipe here when it is readily available on the Fine Cooking website. Here are my tips, though; add everything to the food processor as stated, but only add half the lemon juice, no salt (for now), and no water. Once puréed, only add water as you see necessary to get the texture you want. Now the tasting begins. Add salt, freshly ground black pepper, and lemon juice to taste, scraping down and blending between additions. Follow your senses, and this will be the best hummus you have ever had.
And, if you like it spicy, my friend Meredith (and The Oatmeal) recommend adding Sriracha sauce to taste. Yumyumyum.
