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.
Made according to the recipe. Very light flavor and not nutty at all. Big disappointment.
Very very bland even after I increased the cumin, garlic, lemon, and salt. The ingredients do not mention coriander or olive oil but I can see it in the photo of the dish. It definitely needs olive oil. I agree the amount of tahini is excessive and I have never used water before in a hummus recipe, and it calls for 1 to 1½ cups! All in all, a bust. There are plenty of hummus recipes to try instead.
A jar of tahini? The most fattening ingredient on earth? I make my hummus without ANY tahini, just some canned liquid from the beans and half a head of parsley.