Weeknight Hummus

Name: Weeknight Hummus
Total time: 10 min
Yield: 2-4 servings
Cuisine: Mediterranean
Ingredients: Chickpeas, 250 g; Tahini Sauce, 60 g; Water, 50 g; Lemon juice, 20 g; Garlic, 3 cloves; Cumin seeds, 2 g; Salt, to taste; Smoked Paprika, undefined; Cayenne Pepper, undefined; Olive Oil, undefined; Cherry tomatoes, undefined; Cucumbers, undefined; Pickled onions, undefined; Ground lamb , undefined; Lemon juice, undefined; Feta, undefined; Fresh dill, undefined; Roasted vegetables, undefined

A simple 5 minute weeknight hummus recipe.

2-4 servings

Time: 10 mins

Tags:Quick Easy Feel Good

LET'S COOK!

By Ethan Chlebowski

Ingredients

Hummus
- chickpeas
  , cooked, drained
  250 g
- tahini sauce
  60 g
- water
  , cold
  50 g
- lemon juice
  20 ga splash
- garlic
  3 cloves
- cumin seeds
  2 ga sprinkle
- salt
  to taste
Garnish
- smoked paprika
- cayenne pepper
- olive oil
For serving
- cherry tomatoes
- cucumbers
- pickled onions
- ground lamb
  , cooked & seasoned
- lemon juice
- feta
- fresh dill
- roasted vegetables

FAQ

Look, you can go through a lot of time and effort cooking your own chickpeas, doing the baking soda trick, and removing the shells to make a perfect hummus, but that’s not what this recipe is for. Instead, this is the simplest weeknight hummus that I know how to make. It gets you 80-90% of the result and takes all of 5 minutes. The main keys are using a high powered blender instead of a food processor and blending the tahini, lemon juice, and garlic first, then adding the chickpeas.

Ethan Chlebowski

CREATOR

Method

Step 1: Blend tahini

Ensure the tahini is well stirred. It should be thick, but still pourable from the container. If it’s not pourable, you’ll need to add extra lemon juice or water to thin it out in the blender.

Set a blender over a scale and add the tahini, lemon juice, and a sprinkle of salt. Blitz until combined. While the blade is on, toss in the 3 garlic cloves and a sprinkle of cumin seeds until chopped.

Step 2: Add chickpeas and serve

Set the blender back over the scale and add the cooked chickpeas and cold water. Blend until the hummus has reached the desired consistency, about 1 min.

For a smoother hummus, add another 20 g of cold water and blend for a little longer.

Store hummus in the fridge until ready to serve. To serve, spoon onto a plate with a sprinkle of cayenne and paprika and a drizzle of olive oil. Eat with vegetables, ground lamb, dill and feta cheese. Enjoy.