5-Minute Hummus

5-Minute Hummus
Author
Katie Kambridge
Source of Recipe
Cooking New York Times: Recipe from Michael Solomonov and Steven Cook Adapted by Krysten Chambrot
Serves/Makes/Yields
4 generous cups
Recipe Description

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

 

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 1½cups ice water

2 (15-ounce) cans chickpeas, drained and rinsed

 

Preparation

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.

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.

 

Nutrition Information

 None Available.