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May 30, 2012

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ellbee

I love me some hummus. Fortunately, my aunt bought me a subscription to Cook's Illustrated last year and one of the summer issues included a recipe and technique for what I like to call the most awesome hummus ever!
I think the secret is emulsifying the dip when you add the olive oil--it just makes it light and airy. Well, that and adding a crap-ton of garlic. That helps too.

ellbee

That didn't link. Why didn't it link? Lemme try this again... here is the link to the most awesome hummus ever! http://www.food.com/recipe/cooks-illustrated-restaurant-style-hummus-380146

Caitlin

This is my all-time favorite hummus recipe (and, fine, okay, the only one I've ever actually made at home): http://www.epicurious.com/recipes/food/views/Hummus-237832

It's a great starter recipe. I usually find it needs much more lemon, and I think a little lemon zest helps perk it up too. I leave the cumin out because cumin and I are enemies. The only problem is that when I make it I can't stop eating it. Let us know how they all turn out! (Buffalo hummus - why didn't I think of that?!)

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