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5 Minute Hummus - Queen of Quick Modified

5-Minute Hummus recipe from Michael Solomonov & Steve Cook
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Course: Appetizer, Side Dish, Snack
Ingredients Equipment Method Notes

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

Equipment

  • 1 food processor

Method
 

Make the Techina Sauce
  1. Put garlic cloves in food processor.
  2. Add lemon juice and tahini on top. Make sure toscrape the tahini container all the way from bottom of container where it’sthicker.
  3. Add salt and cumin.
  4. Process until the mixture looks peanut-buttery,about 1 minute.
  5. 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
  1. 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.
  2. Serve room temperature.
  3. 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" 
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