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Craving the smoothest, creamiest hummus but only have a few minutes? This quick and easy homemade hummus puts store-bought to shame when you make it with Soom Tahini!
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
October 04, 2022
Jeanne Evans is spot on! I could not believe the quantities I was reading. I said this will never work, but I have been using Soom Tahini for many years, and know from experience it’s the best. So I showed the recipe to my wife and she laughed at me and said No Way, or something to that effect. So I broke out the 64 oz Vitamix container and pusher. Of course she was right. It was like spackle. Sure, it was really smooth… the smoothest spackle I ever made. Stick to the real way…..