Zahav-Famous Hummus (5-minute version)
When Zahav creates and shares a “5-minute version” of their amazing hummus recipe, you thank them profusely. Zahav-Famous Hummus the 5-minute version, is beyond delicious and unbelievably easy to make. And all of the magic takes place in the food processor!
Scroll down to learn more about Zahav.
Jump to RecipeHummus Ingredients
Hummus ingredients: 2 cans of chick peas (garbanzo beans), one lemon, jar of tahini, ice water, salt, ground cumin and garlic.
Step #1 – Making the Tehina
Place ground cumin, salt, garlic, tehina, and lemon into a food processor.
Process for one minute, until mixture looks a bit like peanut butter.
Tehina Completed
Then stream in the ice water, a little at a time, with the motor running. Process until mixture is smooth and the color of dry sand. You have made tehina.
Prepare Chickpeas
Next, rinse and drain chickpeas.
Step #2 – Making the Hummus
Add chickpeas to the tehina and process for about 3 minutes.
The hummus should be smooth and completely blended.
Zahav-Famous Hummus (5-minute version)
Using a spatula, transfer hummus to a plate or bowl and garnish as desired. I used cucumber slices for dipping and chopped parsley, paprika, olive oil and lemon zest as my garnishes. Use your favorite garnishes and dippers.
Zahav-Famous Hummus (5-minute version)
Equipment
- Food Processor
Ingredients
- 1/2 garlic clove
- 1 large lemon juiced, about 1/4 cup
- 1 11-oz jar tehina preferably Soom brand (found at Whole Foods)
- 1 tablespoon kosher salt
- 1 teaspoon ground cumin
- 1 to 1 ½ cups ice water cold water with a few ice cubes
- 2 15.5-ounce cans chickpeas(garbanzo beans) drained and rinsed
- Garnish options parsley, olive oil, and/or lemon
- Cucumbers sliced, as hummus dippers
Instructions
- Put garlic, lemon juice, salt, cumin, and tehina into the food processor making sure to scrape all of the tehina out of the container. Process until mixture looks peanut-buttery, about 1 minute.
- Then stream in 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. Now you have tehina!
- To make hummus, add chickpeas to the tahini and process for about 3 minutes, scraping the sides of the bowl as you go (if needed), until chickpeas are completely blended and hummus is smooth and uniform in color.
- Using a spatula, transfer hummus to a bowl and garnish as desired.
- Some simple garnish ideas are paprika, parsley, olive oil, and/or lemon.
- Serve with sliced cucumbers, your favorite dipping veggies, or gluten free crackers.
- Refrigerate unused hummus in an air-tight container until ready to eat.
Notes
My friend Lynne shared this recipe with me. Original recipe is from the cookbook Israeli Soul and was re-posted by New York Times Cooking.
If you like this recipe, you may also like these other GFchow recipes. Homemade Chunky Guacamole, Mediterranean Grilled Chicken with Lemons and Olives, and Greek Salad with Homemade Dressing.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
Delicious!! My family loves this super simple recipe – we seriously cannot get enough! So smooth, and we added a little more lemon for some extra tang. This is a must-try!
Riley, I’m so happy you (and your family) love this recipe as much as I do!