You Had Me at Hummus & Tahini

Shop this look: Potter stone bowl
Bound to be the best tahini and hummus recipe you’ve ever experienced
"Quick Tahini and 5 Minute Hummus"
(From the kitchen of Michael Solomonov/Steven Cook)
Total Time Serving |
15 Min 4 |

Ingredients:
Quick Tahini (Tehina):
- 1 Garlic clove
- Juice of 1 Meyer lemon
- 1 16oz jar of pure tahini
- 1 Tbsp. Of kosher salt
- 1 Tsp. Of ground cumin
- 1-1 1/2 cups of ice water (add more if too think)
5 Minute Hummus:
- 1 15 Oz Can of chickpeas(rinsed and drained)
- 2 Cups of tahini
Recipe Preparation:
quick tahini:
- Peel and nick tip-off of garlic clove and place in a food processor.
- Squeeze the lemon juice into processor
- Pour the tahini on top, making sure to scoop all of it from the container
- Add the salt and cumin
- Process until mixture is a consistency of peanut butter
- Stream the ice water a little at a time, with the processor going until the mixture is smooth and creamy and lightened to the color of dry sand
5 min. Hummus:
Add the 15 oz can of rinsed and drained chickpeas to 2 cups of tahini and process for about 3 minutes while pausing periodically to scrape down the sides of the bowl as you go until the hummus is smooth and completely blended.
Assembly:
- Pour 1 cup hummus in a wide shallow bowl, and smooth with the back of a large spoon.
- Add 1 tablespoon of chopped fresh Dill or fresh Parsley
- Sprinkle of Israeli Paprika or Za'atar
Garnish:
- Drizzle with high-quality extra virgin olive oil or flavored olive oil
- Add 1 Tablespoon of chopped fresh Dill or fresh Parsley
- Sprinkle of Israeli Paprika or Za'atar
Notes:
For added deliciousness, layer a heaping spoonful of tahini in the center of hummus, then garnish.
Both should last up to 1-2 weeks stored in airtight containers in the fridge.
Enjoy!
Both should last up to 1-2 weeks stored in airtight containers in the fridge.
