As Michael Solomonov & Steve Cook write in Israeli Soul, "We believe 5-Minute Hummus to be a medium step forward for mankind.
You will literally spend more time cleaning your food processor than putting this recipe together. It calls for two cans of chickpeas and a standard-size jar of tehina, so there’s no measuring, extra bowls, or utensils to clean.
Canned chickpeas have a bad reputation in the hummus world. … In recent times we have been conditioned to think of canned as a dirty word—the opposite of farm-to-table sanctimony. But you just have to open a can of succulent tomatoes in February to know that this is not a black-and-white issue. And when it comes to chickpeas, there’s absolutely nothing wrong with the canned variety. True, canned chickpeas in a home food process will never make hummus quite as smooth as what we make at Dizengoff. But it will taste every bit as delicious.
We know what you’re thinking: Aren't’ you afraid someone is going to come along with four-minute hummus and beat you at your own game? No, we are not. We’ve tried four-minute hummus. And it is terrible." Recipe adapted slightly from Israeli Soul by Michael Solomonov & Steve Cook (Rux Martin/Houghton Mifflin Harcourt, 2018). —Genius Recipes
(16-ounce) jar tehina (preferably Soom or Whole Foods 365 brand)
kosher salt, or to taste
1 to 1 1/2 cups
(15-ounce) cans chickpeas, drained and rinsed
In This Recipe
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.)