5-Minute Hummus

Name: 5-Minute Hummus
Total time: 5 min
Yield: 4 generous cups
Cuisine: middle eastern
Ingredients: 1/4 garlic clove; Juice of 1 lemon, about 1/4 cup; 1 (16-ounce) jar tahini; 1 tablespoon kosher salt; 1 teaspoon ground cumin; 1 to 1 1/2 cups ice water; 2 (15-ounce) cans chickpeas, drained and rinsed

Recipe from Michael Solomonov and Steven Cook

Adapted by Krysten Chambrot

Published Sept. 25, 2022

5-Minute Hummus — Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Total Time: 5 minutes
Rating: 4(3,145)
Comments: Read comments

Michael Solomonov and Steven Cook of the Philadelphia restaurant Zahav found success with their hummus recipe, but in their second book, “Israeli Soul,” the two came up with this smart version, done in a fraction of the time of the original. It’s just as satisfying, and packed with tahini flavor, a given since it calls for a whole 16-ounce jar. The end result is nutty and smooth, and topped with roasted vegetables, a worthy weeknight meal. —Krysten Chambrot

Featured in: The 19 Best Cookbooks of Fall 2018

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Ingredients

Yield:4 generous cups

¼garlic clove
Juice of 1 lemon, about ¼ cup
1(16-ounce) jar tahini
1tablespoon kosher salt
1teaspoon ground cumin
1 to 1½cups ice water
2(15-ounce) cans chickpeas, drained and rinsed

Ingredient Substitution Guide

Preparation

Step 1
Drop the ¼ garlic clove into a food processor and add the lemon juice. Pour the tahini on top, making sure to scrape it all out of the container, and add the salt and cumin. Process until the mixture looks peanut-buttery, about 1 minute. Stream in the ice water, a little at a time, with the motor running. Process just until the mixture is smooth and creamy and lightens to the color of dry sand.
Step 2
Add the chickpeas and process for about 3 minutes, scraping the sides of the bowl as you go, until the chickpeas are completely blended and the hummus is smooth and uniform in color.

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Ratings

4 out of 5

3,145 user ratings

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Comments

Dee Lindholm7 years ago

I am Armenian and have been making hummus for years. One jar of tahini is overbearing. Two to three heaping tablespoons should be sufficient. Eliminate the water. Add 1/3 cup of extra virgin olive oil and you should be good to go.

kate7 years ago

I made a few substitutions: flour for the tahini, butter for the lemon juice, sugar for the cumin, nixed the garlic, chocolate chips for the chickpeas... Let me tell you, the BEST hummus ever! Psych. I followed the recipe exactly and it was divine.

John Riley6 years ago

I make hummus regularly, to great reviews. The recipe is simple: 3 cloves garlic 1/4 cup tahini 1 can chickpeas, reserve the starchy liquid it is packed in 2 teaspoons kosher salt 2 teaspoons coarsely ground black pepper EVOO to taste Follow the procedure in this recipe, except use the liquid the chickpeas are packed in, which adds flavor and starch and makes for an exceptionally smooth hummus.

Vic S2 days ago

Heresy! I had no tahini. Made it without it; in 4 minutes and 30 seconds.

Murph1 month ago

1/3 jar tahini 1/2 chix pea juice 5 garlic cloves 1 lemon or more + zest

mcp San Diego3 months ago

5 Minutes is a catchy title, but the timing is not realistic. By the time you collect the ingredients, juice the lemon. make iced water and transfer the hummus to a dish I would say more like 15 minutes. Also I think a little more lemon would help.

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