5-Minute Hummus with Quick Tahini Sauce
★☆☆☆☆
Ingredients
- 1 (16-ounce) jar tahini
- 1 small garlic clove
- ¼ cup fresh lemon juice
- 1 tablespoon kosher salt
- 1 teaspoon ground cumin
- 1 to 1½ cups ice water
- 2 (15½-ounce) cans chickpeas, drained and rinsed
Instructions
- 1. Process tahini, garlic, lemon juice, salt, and cumin in a food processor until mixture looks very thick and paste-like, similar to peanut butter, about 1 minute. With food processor running, slowly pour ice water, ¼ cup at a time, through food chute until mixture is smooth, creamy, and noticeably lighter in color, about 1 minute.
- 2. Add chickpeas to tahini mixture; process until fully blended and hummus is smooth, thick, and evenly colored, about 3 minutes, stopping to scrape down sides of bowl as needed.
The key to ultra-creamy hummus is using ice-cold water and processing the tahini mixture first before adding the chickpeas. This technique creates a lighter, smoother texture than traditional methods. Yields about 5 cups of hummus.
Wine Pairing: Crisp White