The Cook's Illustrated Cookbook Read Online Free PDF

down bowl and continue to process for 1 minute. With machine running, add tahini mixture in steady stream; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
    3. Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve. (Hummus can be refrigerated for up to 5 days; refrigerate garnishes separately. When ready to serve, stir in approximately 1 tablespoon of warm water if texture is too thick.)
ARTICHOKE-LEMON HUMMUS
    Rinse and pat dry 1 cup drained canned artichoke hearts. Chop ¹⁄ 4 cup artichoke hearts and set aside for garnish. Increase lemon juice to 4 tablespoons (2 lemons) and omit cumin. Process entire can of chickpeas (do not reserve 2 tablespoons) along with remaining ³⁄ 4 cup artichokes and ¹⁄ 4 teaspoon grated lemon zest in step 2. Garnish hummus with reserved artichokes, 2 teaspoons chopped fresh parsley or mint, and olive oil.
HUMMUS WITH SMOKED PAPRIKA
    Process entire can of chickpeas (do not reserve 2 tablespoons) in step 2 and substitute 1 teaspoon smoked paprika for cumin. Omit cilantro. Garnish hummus with 1 tablespoon thinly sliced scallion greens, 2 tablespoons toasted pine nuts, and olive oil.
ROASTED GARLIC HUMMUS
    Remove outer papery skins from 2 heads garlic; cut top quarters off heads and discard. Wrap garlic in aluminum foil and roast in 350-degree oven until browned and very tender, about 1 hour. Meanwhile, heat 2 tablespoons olive oil and 2 thinly sliced garlic cloves in 8-inch skillet over medium-low heat. Cook, stirring occasionally, until golden brown, about 15 minutes. Using slotted spoon, transfer garlic slices to paper towel–lined plate and set aside; reserve oil. Once roasted garlic is cool, squeeze cloves from their skins (you should have about ¹⁄ 4 cup). Substitute garlic cooking oil for olive oil in step 1 and omit cumin. Process entire can of chickpeas (do not reserve 2 tablespoons) along with roasted garlic puree in step 2. Garnish hummus with toasted garlic slices, 2 teaspoons chopped fresh parsley, and olive oil.
ROASTED RED PEPPER HUMMUS
    Omit water and cumin. Process entire can of chickpeas (do not reserve 2 tablespoons) along with ¹⁄ 4 cup jarred roasted red peppers that have been rinsed and dried thoroughly with paper towels in step 2. Garnish hummus with 2 tablespoons toasted sliced almonds, 2 teaspoons chopped fresh parsley, and olive oil.
ULTIMATE HUMMUS
    Pick through and rinse ¹⁄ 2 cup dried chickpeas. Place beans in large bowl, cover with 1 quart water, and soak overnight. Drain. Bring beans, ¹⁄ 8 teaspoon baking soda, and 1 quart water to boil in large saucepan over high heat. Reduce heat to low and simmer gently, stirring occasionally, until beans are tender, about 1 hour. Drain, reserving ¹⁄ 4 cup bean cooking water, and cool. Continue with recipe, replacing tap water with cooking water.

TEST KITCHEN TIP NO. 3 TIRED HERBS? GIVE ’EM A SOAK
    We rarely use an entire bunch of herbs at once, and inevitably a few days later they are looking less-than-fresh and we have to throw them out and start all over. Is there a way to revive tired herbs? With a little research, we found that soaking herbs in water restores the pressure of the cell contents against the cell wall, causing them to become firmer as the dehydrated cells plump up. So, after purposely letting several bunches of parsley, cilantro, and mint sit in the refrigerator until they became limp, sorry-looking versions of their former selves, we tried bringing the herbs back to life by soaking them in tepid and cold water. We found that soaking herbs (stems trimmed) for 10 minutes in cold water perks them up better than tepid water. These herbs had a fresher look and an improved texture.

BABA GHANOUSH
    WHY THIS RECIPE WORKS
    For a baba ghanoush that fulfills its potential—redolent with smoky eggplant