When I first hacked Sabra Hummus I thoroughly pureed the ingredients in a food processor for ten minutes to get a smooth consistency that closely matched the creaminess of the real thing. Recently, though, I’ve been using a technique for even smoother hummus in less time, and it’s an easy tweak: just soften the garbanzo beans with heat before processing. When the beans are softer to begin with, your finished hummus will be as smooth as silk. Incorporating this technique into the recipe and making a few other adjustments to the ingredients, including the addition of a little sugar and cayenne pepper, will now give you an even better knockoff of the best hummus around.

1 16-ounce can garbanzo beans (chickpeas), strained
½ cup liquid from garbanzo beans
½ cup water
¼ cup sesame tahini (sesame seed paste)
3 canola oil tablespoons
2¼ teaspoons lemon juice
1 teaspoon minced garlic
¾ teaspoon granulated sugar
½ teaspoon salt
¼ teaspoon plus ⅛ teaspoon citric acid (sour salt)
¼ teaspoon white pepper
Pinch of ground cayenne pepper

Cooking method

1-Pour the canned garbanzo beans into a strainer over a bowl to catch the liquid.

2-Combine the strained garbanzo beans, ½ cup of the liquid (toss out the rest), and the water in a small saucepan over medium / high heat and bring to a boil. Reduce the heat and simmer for 5 minutes. Remove the beans from the heat, cover the pan, and let them sit for 10 minutes.

3-Pour the hot garbanzo beans and all the liquid in the pan into a food processor and add the remaining ingredients. Process for 3 minutes on high speed until smooth. Store the hummus in a covered container in your refrigerator until chilled.

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