A food processor does the work here, and the creamy dip is done in about 5 minutes. The recipe is simple enough to commit to memory.
Making a well-whipped tahini sauce in the food processor before you add the chickpeas makes for a lighter-textured hummus. Even when you are in a hurry, let the hummus puree for the full 3 minutes for best results.
I like to use Goya brand canned chickpeas (not low-sodium) for this recipe; according to the magazine Today’s Dietitian, rinsing and draining them reduces the amount of sodium by 41 percent.
Another tip: Tahini can be messy to measure. Let it come to room temperature first, and pre-coat the inside of your measuring cup with a drop of oil or a little cooking oil spray.
The hummus can be refrigerated for up to 1 week. It is best served at room temperature; if you’re in a hurry, microwave chilled hummus in 10-second intervals, stirring each time.
1⁄4cuplemon juice (from 1 lemon)
Two 15.5-ounce cans chickpeas, rinsed and drained (see headnote)
Pulse the garlic in a food processor until it is minced.
Add the water, tahini, lemon juice, salt and cumin and puree for about 1 minute, until the mixture becomes light-textured and smooth. (It should be pourable, not pasty.) Add the drained/rinsed chickpeas; puree for about 3 minutes, until very smooth.
Serve or store in an airtight container, for up to 1 week.
From food writer Joy Manning.
Tested by Jessica Weissman; email questions to firstname.lastname@example.org.
The nutritional analysis is based on 1/4-cup servings.
For a printer-friendly and scalable version of this recipe, view it here.
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Servings Per Container: 16; Calories: 140; Total Fat: 7 g; Saturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 270 mg; Carbohydrates: 15 g; Dietary Fiber: 4 g; Sugars: 2 g; Protein: 6 g.