Zahav Quick and Easy Hummus

You are going to look at this recipe and think that there is too much tahini.  I did that too.  But it is flat out delicious, and you can make and serve it.
This is hummus that you can serve with a variety of toppings on--my preference would be a sauteed wild mushroom mixture, but caramelized onions would be great as well.

• ¼ garlic clove
•  Juice of 1 lemon, about 1/4 cup
• 1 (16-ounce) jar tahini
• 1 tablespoon kosher salt
• 1 teaspoon ground cumin
• 1 to 1 ½ cups ice water
• 2 (15-ounce) cans chickpeas, drained and rinsed

1. Drop the 1/4 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 1 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 color of dry sand.
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 color.

For the Quick Tehina Sauce

1 garlic clove

Juice of 1 lemon

1 (16-ounce) jar tahini

1 tablespoon kosher salt

1 teaspoon ground cumin

1 to 1½ cups ice water

For the Hummus

2 (15-ounce) cans chickpeas, drained and rinsed

1. Make the tehina sauce: Nick off a piece of the garlic (about a quarter of the clove) and drop it into a food processor.
2. Squeeze the lemon juice into the food processor. Pour the tehina on top, making sure to scrape it all out of the container, and add the salt and cumin.
3. Process until the mixture looks peanut-buttery, about 1 minute.

Read more: https://forward.com/food/410601/michael-solomonovs-5-minute-hummus-with-quick-tehina-sauce/

For the Quick Tehina Sauce

1 garlic clove

Juice of 1 lemon

1 (16-ounce) jar tahini

1 tablespoon kosher salt

1 teaspoon ground cumin

1 to 1½ cups ice water

For the Hummus

2 (15-ounce) cans chickpeas, drained and rinsed

1. Make the tehina sauce: Nick off a piece of the garlic (about a quarter of the clove) and drop it into a food processor.
2. Squeeze the lemon juice into the food processor. Pour the tehina on top, making sure to scrape it all out of the container, and add the salt and cumin.
3. Process until the mixture looks peanut-buttery, about 1 minute.

Read more: https://forward.com/food/410601/michael-solomonovs-5-minute-hummus-with-quick-tehina-sauce/

For the Quick Tehina Sauce

1 garlic clove

Juice of 1 lemon

1 (16-ounce) jar tahini

1 tablespoon kosher salt

1 teaspoon ground cumin

1 to 1½ cups ice water

For the Hummus

2 (15-ounce) cans chickpeas, drained and rinsed

1. Make the tehina sauce: Nick off a piece of the garlic (about a quarter of the clove) and drop it into a food processor.
2. Squeeze the lemon juice into the food processor. Pour the tehina on top, making sure to scrape it all out of the container, and add the salt and cumin.
3. Process until the mixture looks peanut-buttery, about 1 minute.

Read more: https://forward.com/food/410601/michael-solomonovs-5-minute-hummus-with-quick-tehina-sauce/For the Quick Tehina Sauce

1 garlic clove

Juice of 1 lemon

1 (16-ounce) jar tahini

1 tablespoon kosher salt

1 teaspoon ground cumin

1 to 1½ cups ice water

For the Hummus

2 (15-ounce) cans chickpeas, drained and rinsed

1. Make the tehina sauce: Nick off a piece of the garlic (about a quarter of the clove) and drop it into a food processor.
2. Squeeze the lemon juice into the food processor. Pour the tehina on top, making sure to scrape it all out of the container, and add the salt and cumin.
3. Process until the mixture looks peanut-buttery, about 1 minute.

Read more: https://forward.com/food/410601/michael-solomonovs-5-minute-hummus-with-quick-tehina-sauce/