I love this healthy hummus recipe from The Zahav Cookbook. I’ve modified it here for my Queen of Quick Cooking taste and you’re welcome to experiment with other ingredients as well. It’s so fun (not to mention impressive) to serve homemade hummus to family and friends!
We also love using hummus as a dressing on tomato, cucumber, onion salad as much as a dip for vegetables or crackers. The biggest hassle of making this recipe is washing the food processor, but it’s definitely worth the effort.
The chickpeas (garbanzo beans) in this recipe have many nutritional health benefits. In Traditional Chinese Medicine (TCM), they are known to strengthen the body’s overall life force energy, also known as qi (pronounced “Chi”). In Western nutrition, they are a great source of fiber and help support healthy digestion. Incorporating chickpeas into your recipes is a great way to balance your body through yin and yang cooking. Check out the full Eastern and Western nutrition benefits below!
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East Meets West Nutrition for Garbanzo Beans
Chinese Nutrition
- Slightly sweet flavor.
- Neutral temperature (meaning it doesn’t introduce hot or cold energy into the body).
- Tonify Qi (life force energy).
- Help to resolve dampness.
- Enter the Stomach, Spleen and Heart channels.
Western Nutrition
- Rich source of vitamins, minerals, and fiber.
- Aid weight management.
- Improve digestion.
- Reduce the risk of disease.
- Excellent replacement for meat in many vegetarian and vegan dishes.
5 Minute Hummus – Queen of Quick Modified
Equipment
- 1 food processor
Ingredients
- 4 cloves garlic
- 1 large lemon
- 1 16-oz Jar tahini
- 1 tbsp kosher salt
- 1 tsp ground cumin (I use heaping)
- 1 ice water
- 2 15-oz cans chickpeas drained and rinsed
Instructions
Make the Techina Sauce
- Put garlic cloves in food processor.
- Add lemon juice and tahini on top. Make sure toscrape the tahini container all the way from bottom of container where it’sthicker.
- Add salt and cumin.
- Process until the mixture looks peanut-buttery,about 1 minute.
- Stream ice water, a little at a time, with themotor running. Process until the mixture is smooth and creamy and lightens tothe color of dry sand (it will be clumpy before it smooths out).
Make the Hummus
- Add chickpeas to the tahini sauce and processfor about 3 minutes, scraping sides of bowl as you go, until the chickpeas arecompletely blended and hummus is smooth and uniform in color.
- Serve room temperature.
- To store leftovers, press plastic wrap onto thesurface of the hummus to prevent a skin from forming on top.
Notes
Recipe Modified from Michael Solomonov & Steve Cook, “The Zahav”
Queen of QuickTMQueen of Quick CookingTM
Like this recipe? Check out this Israeli Salad from Zahav!
