5-Minute Hummus

Recipe by Michael Solomonov & Steven Cook (Zahav) | Adapted by Krysten Chambrot

Published: September 25, 2022

Recipe Metadata

• Total Time: 5 minutes (blending + optional roasting time)

• Rating: 4/5 (3,149 reviews)

• Comments: 474

• Featured In: The 19 Best Cookbooks of Fall 2018

Introduction

From the Philadelphia restaurant Zahav’s co-authors Michael Solomonov and Steven Cook, this streamlined hummus recipe from their cookbook Israeli Soul delivers the authentic, nutty satisfaction of traditional versions—yet in a fraction of the time. Boasting a full 16-ounce jar of tahini for intense flavor, the result is a smooth, velvety base topped with roasted vegetables, making it an ideal weeknight staple.

Ingredients

• Hummus Base:

• 1 (15-ounce/425g) can chickpeas, drained and rinsed

• 16 ounces (1 pint) tahini (from a whole jar)

• 3 large garlic cloves, minced (or 1–2 tsp garlic paste)

• 2 tablespoons fresh lemon juice (from 1–2 lemons)

• ¼ cup (60ml) extra-virgin olive oil, plus extra for drizzling

• 1 teaspoon fine sea salt, or to taste

• 2–4 tablespoons cold water (to thin to desired consistency)

• Topping:

• 1 cup mixed roasted vegetables (e.g., cherry tomatoes, bell peppers, zucchini, red onion)

• 1 tsp olive oil + pinch of salt (for roasting)

Instructions

Step 1: Prepare the Hummus Base

In a food processor or high-speed blender, combine drained chickpeas, tahini, minced garlic, lemon juice, olive oil, and salt. Process on high for 1–2 minutes, scraping down the sides occasionally, until ingredients are fully incorporated. With the machine running, slowly stream in 2–4 tablespoons of cold water (1 tbsp at a time) until the hummus reaches a creamy, spreadable consistency. Taste and adjust salt or lemon juice if needed.

Step 2: Roast the Vegetables (Optional, but Recommended)

Preheat oven to 425°F (220°C). Toss vegetables with 1 tsp olive oil and a pinch of salt. Spread on a baking sheet and roast for 15–20 minutes, stirring halfway, until tender and lightly charred. For speed, use pre-roasted vegetables or microwave small veggies (e.g., cherry tomatoes, sliced onions) with 1 tbsp water, covered, for 2–3 minutes until soft.

Step 3: Assemble and Serve

Transfer the hummus to a serving platter. Arrange roasted vegetables on top, drizzle with extra olive oil, and garnish with paprika, za’atar, or chopped herbs (e.g., parsley). Serve immediately with pita bread, fresh veggies, or crackers.

Recipe Highlights

• Time-Efficient: Uses canned chickpeas and minimal blending, ensuring a 5-minute core preparation.

• Tahini-Rich: A full 16-ounce jar guarantees deep, nutty flavor and a luxuriously smooth texture.

• Versatile: Perfect as a quick appetizer, dip, or spread for weeknight meals.

Author Note: Krysten Chambrot emphasizes the recipe’s adaptability—substitute vegetables based on preference, or use leftover roasted veggies for a no-waste twist. Freshly squeezed lemon juice and high-quality tahini elevate the depth of flavor.

Enjoy!