5 Minute Hummus - Queen of Quick Modified
5-Minute Hummus recipe from Michael Solomonov & Steve Cook
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"Â
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