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Here's the low-tech, more-textured version of Joy Manning's Speedy Homemade Hummus, which calls for crushing the chickpeas a large (gallon-size) zip-top bag.

To double the recipe, she recommends doing a second batch in the same bag.

Manning likes to use Goya brand canned chickpeas (not low-sodium) for this recipe; according to the magazine Today's Dietitian, rinsing and draining them reduces the amount of sodium by 41 percent.

Another tip from the author: Tahini can be messy to measure. Let it come to room temperature first, and pre-coat the inside of your measuring cup with a drop of oil or a little cooking oil spray.

To read the accompanying story, see: How to make the best, easiest hummus, starting with a can of chickpeas.

STORAGE: The hummus can be refrigerated for up to 1 week.

From food writer Joy Manning.

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Ingredients

measuring cup

Servings: 8 (makes a scant 2 cups)

Directions

Time Icon Total: 10 mins

  • Step 1

    Place the drained/rinsed chickpeas in a gallon-size zip-top bag and seal, arranging them in a single layer. Use a rolling pin to press down on the chickpeas to mash them. Roll the rolling pin over the bag to puree the chickpeas as much as you can.

  • Step 2

    In a large liquid measuring cup or bowl, whisk together the tahini, water, lemon juice, garlic, salt and cumin until smooth.

  • Step 3

    Turn the chickpea bag inside out over the cup or bowl, and use a spatula or table knife to scrape out its contents. Stir until smooth.

  • Step 4

    Serve right away, or cover and refrigerate until needed.

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    Nutritional Facts

    Per serving

    • Calories

      140

    • Fat

      7 g

    • Saturated Fat

      1 g

    • Carbohydrates

      16 g

    • Sodium

      270 mg

    • Protein

      6 g

    • Fiber

      5 g

    • Sugar

      2 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From food writer Joy Manning.

    Tested by Kara Elder.

    Published April 28, 2023

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