Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
5-Minute Hummus
5-Minute Hummus
Ingredients:
1 garlic clove
Juice of 1 lemon (about 2 tablespoons)
1 (16-ounce) jar tehina (preferably Soom or Whole Foods 365 brand)
1 tablespoon kosher salt, or to taste
1 teaspoon ground cumin
1 to 1 1/2 cups ice water
2 (15-ounce) cans chickpeas, drained and rinsed
About the Recipe
When I first heard tell of a Genius five-minute hummus, it sounded like a gimmick and, frankly, a lie.
For one thing, I thought that very good homemade hummus required dried chickpeas simmered into creamy oblivion. And for another, I know there are very few things I can accomplish in five minutes flat—making hummus couldn’t possibly be one of them.
And then I saw that the fabled five-minute hummus came from Michael Solomonov and Steven Cook, the co-authors behind the cookbook Israeli Soul and chef-partners behind Zahav restaurant in Philadelphia, which was named—ahem—the best restaurant in the country at this year’s James Beard Awards.
Getting it done:
MAKE THE TEHINA SAUCE:
Nick off a piece of the garlic (about a quarter of the clove) and drop it into a food processor.
Squeeze the lemon juice into the food processor. Pour the tehina 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 (it will look ugly and clumpy before it smooths out). Now you have Quick Tehina Sauce!
MAKE THE HUMMUS:
Add the chickpeas to the tehina sauce 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.
To hold or store any leftovers: press plastic wrap onto the surface of the hummus to keep it from forming a skin. Refrigerate any leftovers and return to room temperature to serve. (The food processor is your friend here! Whir it in there to speed up the warming.)
Ingredients:
1 garlic clove
Juice of 1 lemon (about 2 tablespoons)
1 (16-ounce) jar tehina (preferably Soom or Whole Foods 365 brand)
1 tablespoon kosher salt, or to taste
1 teaspoon ground cumin
1 to 1 1/2 cups ice water
2 (15-ounce) cans chickpeas, drained and rinsed
Getting it done:
MAKE THE TEHINA SAUCE:
Nick off a piece of the garlic (about a quarter of the clove) and drop it into a food processor.
Squeeze the lemon juice into the food processor. Pour the tehina 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 (it will look ugly and clumpy before it smooths out). Now you have Quick Tehina Sauce!
MAKE THE HUMMUS:
Add the chickpeas to the tehina sauce 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.
To hold or store any leftovers: press plastic wrap onto the surface of the hummus to keep it from forming a skin. Refrigerate any leftovers and return to room temperature to serve. (The food processor is your friend here! Whir it in there to speed up the warming.)
About the Recipe
When I first heard tell of a Genius five-minute hummus, it sounded like a gimmick and, frankly, a lie.
For one thing, I thought that very good homemade hummus required dried chickpeas simmered into creamy oblivion. And for another, I know there are very few things I can accomplish in five minutes flat—making hummus couldn’t possibly be one of them.
And then I saw that the fabled five-minute hummus came from Michael Solomonov and Steven Cook, the co-authors behind the cookbook Israeli Soul and chef-partners behind Zahav restaurant in Philadelphia, which was named—ahem—the best restaurant in the country at this year’s James Beard Awards.
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