Weeknight Hummus
A simple 5 minute weeknight hummus recipe.
By Ethan ChlebowskiLook, 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
Ingredients
Hummus
- chickpeas, cooked, drained250 g
- tahini sauce60 g
- water, cold50 g
- lemon juice20 ga splash
- garlic3 cloves
- cumin seeds2 ga sprinkle
- saltto 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
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.
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