5-Minute Hummus

One tablespoon is a preposterous amount of salt. I cut it to 2 teaspoons, and that was probably still too much. I should have trusted my instincts. Start with 1 tsp Diamond Crystal kosher salt in the first step. After ice water is added and blended through, taste and add another 1/2 teaspoon, if needed. Blend in chickpeas for one minute at a time, scraping down and tasting for additional salt after each minute.

I probably used 3-4oz tahini, 3 small cloves of garlic, 1 cup aquafaba instead of the ice water. Very good! Came out thin even with less liquid. Maybe because I had less tahini? I think the high-quality tahini I got is making a big difference. It tastes good right out of the bottle. In the past, I made hummus and didn’t love it, but the tahini didn’t taste great on its own. The brand I got is “mighty sesame co.” Next time I might try more tahini and see how it goes.

Hummus is a tapestry. Weave as you wish. Play. My basic is like this recipe: by weight, one part tahini to two parts cooked chick peas. Try less tahini if you wish. Try to find what you like. I add at least two cloves of garlic to this recipe. I add some paprika. And I add a little balsamic vinegar and a few kalamata olives. Play. This is easy. Not five minutes, but quick. Do it to your family taste. It will be fine with this simple recipe. But then next time play more.

Never put olive oil in hummus. It makes it bitter. You are free to drizzle on top if you wish

This was so creamy and delicious, although I went for dried chickpeas because I had the time. I used 1.5 cups dried chickpeas. I had an 11 oz jar of Soom tahini and used all of it with 1 cup ice water, 1/4 clove garlic, 1.5 lemons. I used the Ottolenghi trick of heating the soaked, drained, dried chickpeas with 1 tsp baking soda for 3 min. And then boiling til really soft and letting them cool before adding them to the tahini mix. The result was the best hummus I’ve ever made.

Super salty.

Do what you want but if you want a simply delicious hummus make this as directed. I like to drizzle olive oil on top and shower it with herbs for fun but it is truly awesome as it is ! Depending on the beans I sometimes need to bump up the salt / cumin. Half of the appeal of this recipe is its simplicity. Enjoy.

This recipe is fantastic as written and produces an incredibly smooth hummus. It would likely benefit from more lemon juice but that’s the only change I would make.

I’m cheap enough to balk at the amount of tahini called for here. I cut it down to about 2-3 tbsp tahini, used a full garlic clove (because 1/4 seemed weird), and just drizzled water/EVOO until it looked right. The result was EXCELLENT and this is my new go-to. I’d cut down the salt a little next time but truly superb and so easy.

I don't want to remove the fiber of the peel on the chickpea- and use a vitamix for much smoother than the FP can ever get.

THE best quick hummus I have ever made. Smooth, creamy and delicious. I do have to acknowledge that using a full jar of good quality tahini makes this cost prohibitive, and means that I won't be making it on the regular. But honestly, it's so good.

My two cents — take the time to get the skins off of the chickpeas. I use a colander, vigorously swish the chickpeas around, and pick out the skins. A little fiddly and time consuming, but so worth it. Also, process/blend the hummus for five minutes. Makes a deliciously smooth hummus. Also, save the chickpea water (aquafaba) and use that to thin the hummus as needed. Adds more flavor too. I don’t add cumin either — it isn’t a traditional hummus ingredient.

Soom tahini is the best choice always. It isn't oily or overbearing. I truly encourage following this recipe exactly. No one knows more about hummus than Michael Solomonov. I love his original hummus recipe, but this 5 minute version is pretty divine, and it makes it possible for my household to eat homemade hummus more often.

I pour the water from the can of chick peas into a glass with ice cubes. Chick peas first, then I drizzle the tahini over it with the lemon juice. It can be a bit thick, but with a quality food processor no problemo. The chilled chick pea water goes last, to get the texture just the way I want it. Doesn't make sense to do that first?

Needs more garlic and some olive oil!