New York Times recipe: five-minute hummus

This recipe, from the Philadelphia restaurateurs Michael Solomonov and Steven Cook, is as clever as they come, simplifying a much longer process into a speedy five-minute affair that happens entirely in a food processor. But arguably better than its speed and short ingredient list is its adaptability. Eat it the first day with warm flatbread, then use it as a vehicle for leftovers, piling the hummus high with roasted vegetables or a bit of ground meat, warmly spiced.

Recipe from Michael Solomonov and Steven Cook

Adapted by Krysten Chambrot

Ingredients:

¼ garlic clove

Juice of 1 lemon, about ¼ cup

1 (450g) jar tahini

1 tbsp salt flakes

1 tsp ground cumin

1 to 1½ cups ice water

2 (420g) cans chickpeas, drained and rinsed

Preparation:

Step 1 Drop the ¼ garlic clove into a food processor and add the lemon juice. Pour the tahini on top, making sure to scrape it all out of the container, and add the salt and cumin. Process until the mixture looks peanut-buttery, about one minute. Stream in the ice water, a little at a time, with the motor running. Process just until the mixture is smooth and creamy and lightens to the colour of dry sand.

Step 2 Add the chickpeas and process for about 3 minutes, scraping the sides of the bowl as you go, until the chickpeas are completely blended and the hummus is smooth and uniform in colour.

Makes 4 generous cups

Total time: 5 minutes

This article originally appeared in The New York Times.

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