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Zahav’s 5 minute hummus. Fast food for the soul


Hummus is a fine thing, but home-made hummus takes this fridge staple to another level. According to Michael Solomonov of Zahav it’s a kind of religion in Israel, in his new book Israeli Soul he has all kinds of dishes that are partnered with hummus.I am particularly partial to a combination of lamb meatballs, chopped salad and flatbread.

The recipe below is for ‘5 minute hummus’ of which Solomonov & Steve Cook claim "We believe 5-Minute Hummus to be a medium step forward for mankind. 

The other thing about this recipe is that it is a ‘two-for’ deal because on the way to hummus you have to make tehina which is one of our favourite dressings.

You will 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 tahini (or Tehina) , so there’s no measuring, extra bowls, or utensils to clean ( I actually halved the recipe and have used jarred chickpeas which raise the hummus to another level)

My only watch out would be to be careful with the mount of salt you use. It needs to be well seasoned but I started with a little less than they suggest and adjusted it to taste along the way

Ingredients


  • 1 garlic clove
  • Juice of 1 lemon (about 2 tablespoons)
  • 1 jar tahini
  • 1 tablespoon kosher salt, or to taste (careful with the salt DONT use fine salt, use Maldon or other flaked)
  • 1 teaspoon ground cumin
  • 1 to 1 1/2 cups ice water
  • 2 cans chickpeas, drained and rinsed


Directions

  • 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.)


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