November 18, 2018

Five Minute Cilantro Hummus

To be exact, my students timed how long it took me to make this hummus (while explaining the procedure, mind you!) and it was closer to 3 ½ minutes. I suspect by your second or third attempt, you will be just as fast.

The logic behind a freshly-tasting, quick-to-make hummus: Fresh and fast do not normally go hand in hand.

In order to make hummus quickly, we must used canned garbanzo beans (chick peas). By definition, “canned” is not fresh. Freshly cooked garbanzo beans that have soaked overnight and cooked on the stove for hours, would be ideal. I know that. I’m the type of person who would commit to such respect for the flavor and feel of the original, unincarcerated garbanzo. I know the value of bringing dried beans to life…..before devouring them.

But dried garbanzo beans didn’t always seem to want to soften when I have cooked them. After 24 hours of soaking, 3 hours of cooking, draining, cooling, etc.  I didn’t get past step one. This happened to me twice. Maybe one day I’ll become an expert of cooking dried garbanzo beans in order to make hummus from scratch. And if so, you can bet I'll teach you everything I will have learned. But for now, please don’t judge. This is just where I'm at.

So if you too are looking for a half-ass approach to making hummus, albeit the best half-ass approach that could possibly ever exist, then this recipe is for you.

The essential additions will add freshness to your hummus:

  • freshly squeezed lemons
  • quality tahini (organic and/or raw)
  • a touch of fresh garlic to waken up the beans
  • a handful of cilantro leaves
  • extra virgen olive oil



  • 1 20 oz can garbanzo beans
  • 2 tablespoons tahini
  • 6 tablespoons freshly squeezed lemon juice, from about 3 lemons
  • 1 clove garlic, coarsely chopped
  • 4 tablespoons water
  • 1 tablespoon + 2 tablespoons extra virgin olive oil
  • 1 handful fresh cilantro leaves
  • ½ teaspoon ground cumin
  • ¾ teaspoon + ¼ teaspoon kosher salt
  • paprika
  • ground pepper
  • toasted pine nuts, optional


  1. Add the garbanzo beans, tahini, lemon juice, garlic, water, 1 tablespoon of olive oil, cilantro, cumin and ¾ teaspoon kosher salt to the food processor. Run until smoothe. Add more water if needed for more creaminess.
  2. Place hummus in a bowl, top with remaining olive oil, salt, ground pepper and paprika to liking. And toasted pine nuts if using.
  3. Ideally: Cover with plastic wrap and place in fridge for an hour to chill and so flavors can meld.

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