Recipe 35: 5-Minute Hummus

Garnish with paprika, parsley, and a bit of olive oil...

Hummus is really easy. So easy that I now refuse to buy the preservative-laden store variety. It’s a basic “pile everything into a blender and BOOM, you’re done” type of recipe. We’re having a party tonight, so I figured it would make the perfect dip, and the ingredients are a cinch to keep on hand.

This is a double recipe ¬†especially for those times when you’re entertaining. It makes about a quart (4 cups) of deliciousness. If you want less, just half it to scale back to only 1 can of garbanzo beans.

Recipe 35: 5-Minute Hummus

Total time: 5 minutes

Yield: about 4 cups/1 qt


  • 2 cans garbanzo beans, reserve half of the liquid
  • 2 cloves garlic, smashed and peeled
  • 1 tsp ground cumin
  • 8 tbsp lemon juice
  • 2 tsp salt
  • 4 tbsp Tahini (essentially sesame butter, you can find it near the kosher foods in your supermarket)
  • 4 tbsp olive oil
  • ground paprika/chopped parsley for garnish
I like to combine all of my liquid ingredients (oil/liquid from beans/lemon juice) with the garlic, tahini, salt, and ground cumin and blend those first. Since I only have a personal-size blender, I have to do this in 1-cup batches. It’s kind of a pain, but it works. A regular blender or food processor is divine.
The next step is to add in your beans and blend it all down to the desired consistency. I like mine fairly smooth. Garnish with chopped parsley and a sprinkle of paprika (or chili powder) and enjoy. For a nice effect, swirl a tablespoon of olive oil on top.
Serve with pita or crackers.

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