How to Make Hummus in 5 Minutes

Open the can of garbanzo beans and drain it through a fine mesh strainer. Rinse well until you see no more bubbles on top, then transfer the drained chickpeas to a 12-cup food processor fitted with an S-blade. Add the tahini, olive oil, minced garlic, cumin, salt, and 3 tablespoons of water. 2. Secure the lid on the food processor and blend until the chickpeas break down and the mixture looks smooth. Use a spatula to scrape down the sides of the machine, then add another tablespoon or two of water for a runnier consistency and blend again. The hummus should become fluffier and smoother-looking as you keep processing it. Taste the hummus and add more seasoning, if needed. (I always add another ¼ teaspoon of salt, but your taste buds might be different.) 3. Once you are satisfied with the flavor and texture, the hummus is ready to serve. Leftovers can be stored in an airtight container in the fridge for up to 5 days. 4. prep10 mins 5. cook0 mins 6. total10 mins