Restaurant Style Hummus

in Appetizers, Lighter & Healthier


The old hummus recipe I used was a little grainy. And thick. Chip-breaking thick. Anything thinner than a “baby” carrot never came out in one piece. I never complained – I didn’t realize my hummus was broken until I made the Cook’s Illustrated’s Restaurant Style Hummus. It creates a hummus so smooth and light, it’s almost mousse-like.

Go make this. Just once. You won’t be sorry.


Restaurant-Style Hummus

Rich, creamy, mousse-like hummus that rivals that from a Mediterranean restaurant.


  • 3 tablespoons lemon juice (or the juice from two lemons)
  • 1/4 cup water
  • 6 Tbsp Tahini
  • 2 Tbsp olive oil, plus more for drizzling
  • 1 15-oz can of chickpeas, drained and rinsed (a handful of chickpeas reserved)
  • 3 garlic cloves, peeled
  • 1/2 teaspoon course salt, plus more to taste
  • 1/4 teaspoon cumin
  • dash of cayenne
  • 2 Tbsp cilantro, chopped


  1. Combine the lemon juice and water in a small bowl. In a separate bowl, whisk the Tahini and olive oil together until smooth.
  2. Process the chickpeas, garlic, salt, cumin, and cayenne in a food processor until almost fully ground, about 15 seconds. Scrape down the bowl.
  3. With the food processor running, stream in the lemon and water and process for one minute. Scrape down the bowl again.
  4. Turn the food processor on and stream in the Tahini and oil mixture and process until smooth, about another minute.
  5. Transfer the hummus to a bowl, cover and refrigerate for an hour to let flavors blend.
  6. Sprinkle with remaining whole chickpeas, chopped cilantro, a pinch of sea salt, and a drizzle of olive oil.
  7. Eat with cucumber, crackers, red bell pepper strips, or a spoon.
  8. Store in an airtight container in the refrigerator for 5 days (if it lasts that long!).


Yields: ~2 1/2 cups

Adapted from Cook's Illustrated

Estimated time: 10 minutes

30 comments… add one
  • Wow I like it a lot..maybe because I adore chickpeas made in every way but this hummus looks really delicious.
    Good job
    have a good day

  • i don’t believe i’ve ever seen the word hummus in the plural form, which is a shame because clearly, the more hummus the better. my vote goes for hummi. 🙂

  • I made this recipe a few weeks ago and mousse like is a good description! Yours looks great!

  • Lynne

    The Cook’s hummus recipe has won lots of ravs around here. I was amazed at how easy it is and how much better than store bought. I will never buy ready made hummus again.

  • The cilantro totally throws me in a hummus recipe but I do love hummus, we have a family recipe so I’ve never been as brave as you at branching out.

  • I’m a sucker for good hummus, and am constantly on the prowl for the next bigger and better version. You really can’t go wrong with tahini, olive oil, garlic, and beans.

  • Well if CI does it, it’s usually the best, isn’t it? I love the chunky whole garbanzos left on top!

  • Sister and I made this last week and think it’s a winner. And easy to adapt with other items.

  • I am so glad you tried this I was just looking at this recipe last night and wondering if it could possibly make a difference. Thanks!

  • I’ll probably opt for the spoon – and I give it 2 days, tops!

  • We love hummus in our family! And recently I started making it myself instead of buying. I never tried adding cumin and cayenne, but will next time, per your recipe:) thanks!

  • Amanda

    Looks yummy!

  • i have the “new best recipes” from america’s test kitchen, and in our house we call in the food bible. because those people? they do NOT mess around.

    so it’s no surprise that their hummus would be excellent. looks great!

  • chiff0nade

    Looks good, but I’m afraid that my Florida cracker boyfriend “Big Bear” would send me to the hospital again if I served him hummus.

    But, when he goes off on another one of his drunken weekends, I am going to give it a try (I ate humms all the time when I lived in Brooklyn).

  • julie

    It looks great. I will definitely give it a try this weekend.

    It’s been my experience that canned chickpeas can have various degrees of doneness. I’ve had them too firm to process smoothly and was left with gritty hummus with little chunks. I recently tried a recipe from Food & Wine magazine. It used chickpeas cooked “from scratch.” I had never cooked dry chickpeas before, but the advantage that I can see is that you can control the degree of softness.

  • I am not sure which is better- hummus or Cook’s Illustrated! This sounds like a wonderful variation.

  • This look very good. I will try this soon. :]

  • I’m up for experimenting with hummus recipes. Must say I’m surprised with the amount of tahini this recipe calls for. But…if you say it’s good, I’ll give it a try.

  • Can you believe it, I am a person who’s never cooked hummus! Awful, I know but you’re an inspiration, thank you! This looks wonderful.

  • Dalia

    This is by far one of the most authentic hummos recipes that I’ve seen out there. None of that roasted peppers, basil, bacon whatever it is that people add.
    Just pure unadulterated creamy hummosy goodness.

  • Hummus is one of my favorite things in the world! This looks absolutely delicious! I LOVE the whole chick peas on top! So So good!

  • chutneycarnival

    okay, “hummi” put me completely over the edge with delicious laughter!

  • I didn’t like hummus until I tried the recipe from How It All Vegan, which is the most delicious hummus ever. But I’m intrigued by this one so I must save the recipe!

  • Nicole

    Thought this was great (especially the very creamy texture) but will reduce raw garlic next time. I will admit I’m sensitive to heat/spice, and this is WAY too garlicky for my taste. Also left out the cumin and replaced cayenne with smoked paprika. Will definitely make again (with little-to-no garlic).

  • Katey

    This recipe is simply wonderful. I loved it, and so did everyone I introduces it to. Much of my family had never tried or had good hummus. In truth, I had never ha a great experience with it either until I purchased an appetizer of it at a restaurant where I go to college. That bowl of hummus and pita changed my view forever. I fell in love and immediately wanted to attempt to make my own. This recipe was completely perfect. I only changed one thing: I roasted the garlic. I was not disappointed. The hummus came out of the food processor so wonderfully airy and smooth. I only had to add an extra sprinkle of kosher salt the next day , and it was absolutely perfect. Thank you for posting this glorious recipe for the rest of us!

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