Restaurant-Style Hummus

From Shirley Evans
Makes 2 cups

3 Tbsp. fresh lemon juice
1/4 c. water
6 Tbsp. tahini, stirred well
2 Tbsp. extra-virgin olive oil
1 (14 oz.) can chickpeas, drained and rinsed
1 garlic clove, minced
1/2 tsp. salt
1/4 tsp. ground cumin
pinch cayenne pepper
1 Tbsp. minced fresh cilantro or parsley

Combine the lemon juice and water in a small bowl or measuring cup.Whisk together the tahini and 2 tablespoons of the oil in a second small bowl or measuring cup. Set aside 2 tablespoons of chickpeas for garnish.

Process the reamining chickpeas, garlic, salt, cumin, and cayenne in a food processor until almost fully ground, about 15 seconds. Scrape down the bowl with a rubber spatula. With the machine running, add the lemon juice-water mixture in a speady stream through the feed tube. Scrape down the bowl and continue to process for 1 minute. With the machine running, add the oil-tahini mixture in a steady stream through the feed tube; continue to process until the hummus is smooth and creamy, about 15 seconds, scraping down the bowl as needed.

Transfer the hummus to a serving bowl, sprinkle the reserved chickpeas and the cilantro over the surface, cover with plastic wrap, and chill at least 30 minutes. Drizzle with olive oil; serve cold or at room temperature.