“This recipe is adapted from Cooks Illustrated's "Restaurant Style Hummus" recipe. I realized that I didn't have tahini, and so substituted walnuts instead. The result? Delicious! Could also try with pine nuts for a creamier texture.”
2 cups

Ingredients Nutrition


  1. Combine lemon juice and water in small bowl or measuring cup and set aside.
  2. Process walnuts in food processor until they have a sandy texture.
  3. Process chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds.
  4. Scrape down bowl with rubber spatula.
  5. With machine running, add lemon juice-water mixture in steady stream through feed tube.
  6. Scrape down bowl and continue to process for 1 minute. With machine running, add oil in steady stream through feed tube.
  7. Continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
  8. Transfer hummus to serving bowl, sprinkle with parsely, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes.
  9. Drizzle with olive oil and serve.

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