5-Minute Hummus with Quick Tahini Sauce

★☆☆☆☆
Prep: 10 mins Cook: None Serves: 10 to 12

Ingredients

  • 1 (16-ounce) jar tahini1 (16-ounce) jar tahini
  • 1 small garlic clove1 small garlic clove
  • ¼ cup fresh lemon juice60 ml fresh lemon juice
  • 1 tablespoon kosher salt15 ml kosher salt
  • 1 teaspoon ground cumin5 ml ground cumin
  • 1 to 1½ cups ice water240-360 ml ice water
  • 2 (15½-ounce) cans chickpeas, drained and rinsed2 (15½-ounce) cans chickpeas, drained and rinsed

Instructions

  1. 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. 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 — Sauvignon Blanc — the bright acidity and citrus notes complement the lemon and tahini while cleansing the palate between bites of this rich, creamy dip
Source: Michael Solomonov and Steven Cook, Food & Wine
hummus, tahini, chickpeas, food processor, quick, Dip, Spread, Mediterranean