Food & Cooking Recipes Appetizers Courtney's Hummus 5.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 2 cups This recipe courtesy of Courtney Thorne-Smith. Ingredients 2 cans (15-ounce) chickpeas, drained and rinsed 2 tablespoons tahini 2 cloves garlic, minced Juice of 1 lemon 1 ½ teaspoons coarse salt ½ cup extra-virgin olive oil Directions In a food processor, combine the chickpeas, tahini, garlic, lemon juice, and salt; pulse to combine. With processor running, drizzle in oil until desired consistency. Rate it Print