Best 5-Minute Hummus
1 can (15oz) chickpeas, drained and rinsed
4-6 cloves garlic, peeled and roughly chopped
Juice from 2 lemons, about ½ cup
½ tsp kosher salt + more to taste
About ¾ cup water, plus more until desired consistency is achieved
½ tsp ground cumin
To serve: olive oil, freshly chopped parsley, paprika
Combine chickpeas, garlic, lemon juice, salt, and tahini In a food processor or high-powered blender. Pour in ¼ cup water at a time, blending until the mixture is super smooth, creamy, and pale, about 3-5 minutes.
Hummus should be somewhat thick in consistency, but feel free to add more cold water 1 tbsp at a time until desired consistency is reached. Stir in ½ tsp ground cumin. Taste and adjust as necessary.
To serve, spoon hummus into a serving bowl or platter. Use a spoon to create a swoosh on top. Drizzle with olive oil, then garnish with parsley and a pinch of paprika.
Leftover hummus keeps well in the refrigerator in an air-tight container for up to 5 days. When ready to eat leftover hummus, mix in 1 tbsp cold water and a sprinkle of salt.
Dietary Preferences: Dairy-Free, Nut-Free, Gluten-Free, Soy-Free, Vegan, Vegetarian, Kosher
Seasonality: Winter, Spring, Summer, Fall