5-Minute Hummus

Top: Ricotta Spoonable; Bottom: 5-Minute Hummus topped with a Fig and Olive Tapanade

For the annual summer luncheon with my dear friends and language-teacher colleagues, Carmen & Anne, I made two spreads for the nan-e barbari bread I baked. The “Ricotta Spoonable” is a fabulously versatile delight from Everyday Dorie, page 22. So versatile, in fact, that Hank and I enjoyed the leftovers tossed with pasta the next day!

But Michael Solomonov’s 5-Minute Hummus is a revelation!

In Solomonov’s first book, Zahav, there is a recipe for hummus that starts with dried chickpeas soaking. You’ve really got to plan ahead. But in his second book, Israeli Soul, page 145, there is a recipe for 5-Minute Hummus! If you subscribe to NYTimes Cooking, the recipe can be found there. If not, get the book, or borrow it from your local library!

So it doesn’t actually take 5 minutes. It might take you that long to scrape all the thick, sticky tahini from the bottom of the container. But you will run your food processor for 5 minutes total and be rewarded with better hummus that you will find at the store. (Side note: I like lemony hummus, so I grate the zest into the food processor before I squeeze the lemon for its juice.)

And guess what — hummus freezes beautifully! This recipe makes a ton, but now I have a lot in my freezer stored in small containers to take for lunch or serve as an hors d’oeuvre anytime!