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10-Minute Hummus
10-Minute Hummus
with Tahini, Cayenne and Cumin

10-Minute Hummus


Makes 2 cups
  • 1 (14.5-ounce) can chickpeas, drained and rinsed
  • 1/4 cup extra-virgin olive oil, more as needed
  • 2 tablespoons tahini
  • Juice of 1 lemon, more as needed
  • 1/2 teaspoon kosher salt, more as needed
  • 1 garlic clove, ground into a paste with a pinch of salt
  • 1 1/2 teaspoons ground cumin
  • 1/8 teaspoon cayenne (plus more for serving)
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Photo by: Signe Birck
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Sample step.
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In a food processor, combine the chickpeas with the olive oil, tahini, lemon juice, salt, garlic, and cumin until smooth. Add a few tablespoons warm water if you like a thinner hummus. Taste the hummus and adjust seasonings to your taste – you may like more salt, more lemon, more cumin, etc. (Also keep in mind that once it sits for a few hours, the flavors will improve!)

Spread the hummus in a shallow bowl. Drizzle liberally with oil and sprinkle with a bit of sea salt and cayenne. Serve with crudites and warm pita bread, or spread in a wrap.

NOTE: This will keep in the fridge for a week, though I’ve never had it last that long!

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