Image by Michael Persico

Makes about 4 cups (4 servings)

For the Quick Tehina Sauce

1 garlic clove

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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.

Image by Michael Persico

1. 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. Now you have Quick Tehina Sauce!

2. Make the hummus: Add the chickpeas to the tehina sauce 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.

Image by Michael Persico

Recipe reprinted with permission from Israeli Soul by Michael Solomonov and Steven Cook, published by Rux Martin/Houghton Mifflin Harcourt.

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