5-Minute Hummus
Published Sept. 24, 2022
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
Nutritional analysis per serving (4 servings)
979 calories; 67 grams fat; 9 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 29 grams polyunsaturated fat; 74 grams carbohydrates; 25 grams dietary fiber; 10 grams sugars; 35 grams protein; 981 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
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.
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.
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.
The first time I made this I followed the recipe exactly, but it was inedibly salty, a huge disappointment given the cost of good tahini and the amount of it this recipe uses. I made it again tonight and cut the salt in half and it was great. Paired it with some pita, Sam Sifton’s chicken shawarma, and Samin Nosrat’s Salat-e-Shirazi. Incredible.
Really good recipe but definitely could use less tahini. Otherwise, some of the best hummus I’ve ever tasted!
Adding my voice to those who say this is waaaaaaaaay too much tahini. I love a tahini-forward hummus, but this is over the top. It's a too-dense tahini paste when all is said and done.
@Sara W. Agree! Half this amount would have been fine. This much tahini gave me a stomach ache after a few bites