5-Minute Hummus
Published September 24, 2022
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ garlic clove
Juice of 1 lemon, about ¼ cup
1 (16-ounce) jar tahini
1 tablespoon kosher salt
1 teaspoon ground cumin
1 to 1 ½ cups ice water
2 (15-ounce) cans chickpeas, drained and rinsed
Nutritional analysis per serving
74 grams carbs; 979 calories; 24 grams monosaturated fat; 29 grams polyunsaturated fat; 9 grams saturated fat; 67 grams fat; 25 grams fiber; 981 milligrams sodium; 35 grams protein; 10 grams sugar
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.
I reduced the tahini by half and it was still plenty of tahini. With that change, I put a bit less water than recommended (25% less than the lower amount recommended). I also used garlic powder instead of a fresh clove, which worked well given the paltry amount called for.
I made some adjustments - used 1/3 cup olive oil and 3 tablespoons of tahini, but it tastes too salty for my liking. Maybe using the whole jar of tahini would have mellowed the saltiness a bit.
Best way to make hummus is to boil the chickpeas for 20 minutes with a little baking soda until mushy. Rinse and add to your food processor with 2 cloves garlic, and juice of 2 lemons. I let the garlic sit in the lemon juice and teaspoon of salt while the chickpeas are cooking to mellow it out. 1/3 to 1/2 cup of tahini is plenty, add ice water as needed, add a teaspoon of cumin, and I drizzle some good olive oil to add to the creaminess. Best hummus recipe.