HUMMUS
This authentic hummus is the best you'll ever taste. The key is to simmer the chickpeas an extra long time, and to mellow out the garlic with lemon juice. (Note: Please use amounts as noted in the written recipe; the video shows chef Solomonov making a half portion.) From "Zahav: A World of Israeli Cooking," by Michael Solomonov and Steven Cook, published by Houghton Mifflin Harcourt. All rights reserved.
Provided by Michael Solomonov
Categories appetizer
Time 8h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Basic Tahini Sauce: Break up the head of garlic with your hands, letting the unpeeled cloves fall into a blender. Add the lemon juice and ½ teaspoon salt. Blend on high for a few seconds until you have a coarse purée. Let the mixture stand for 10 minutes so the garlic can mellow.
- Pour the mixture through a fine-mesh strainer set over a large mixing bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Add the tahini to the bowl, along with the cumin and 1 teaspoon salt. Whisk the mixture until smooth; the sauce will lighten in color. Whenever the tahini seizes up or tightens, add ice water bit by bit (about 1.5 cups in total), whisking energetically until you have a perfectly smooth, creamy, thick sauce.
- Hummus: After your chickpeas have soaked overnight (at room temperature with 1 teaspoon of baking soda and plenty of water), they should be doubled in volume. Drain and rinse under cold water. Place the chickpeas in a large pot with the remaining teaspoon of baking soda; add cold water to cover by at least 4 inches. Bring the chickpeas to a boil over high heat, skimming off any scum that rises to the surface. Lower the heat to medium, cover the pot, and continue to simmer until the chickpeas are completely tender, about 1 hour. Then simmer them a little more. (The secret to creamy hummus is overcooked chickpeas; don't worry if they are mushy and falling apart a little.) Drain into sieve, and press gently to remove excess water.
- Combine the chickpeas, basic tahini sauce, salt, and cumin in a food processor. Purée the hummus for several minutes, until it is smooth, thick, and über-creamy. Then scrape the sides down and purée it some more! Make sure the food processor isn't getting warm; if it does, let it cool before continuing to purée.
- To serve, spread the hummus in a shallow bowl, top with parsley, dust with paprika, and add a generous pour of olive oil. (Note: If you've made the hummus ahead of time and refrigerated it, let it come to room temperature and beat well before serving to restore its smooth, creamy texture.)
ZAHAV'S HUMMUS 'TEHINA'
This recipe comes from Zahav, the chef Michael Solomonov's Israeli restaurant in Philadelphia, which is known for its silky and wonderfully rich hummus. Garlic and lemon play small roles here; the indisputable co-stars are the freshly cooked chickpeas and the nutty tahini. While it's well worth the effort to cook the dried chickpeas yourself, substituting a couple of cans of cooked chickpeas is perfectly acceptable.
Provided by Melissa Clark
Categories dips and spreads, appetizer, side dish
Time 2h30m
Yield 4 cups
Number Of Ingredients 10
Steps:
- In a bowl, cover chickpeas by at least 2 inches of cold water. Add 1 teaspoon baking soda and let soak at room temperature overnight. Drain and rinse.
- In a medium pot, cover soaked chickpeas by at least 4 inches of water. Add the remaining teaspoon baking soda and bring to a boil over high heat. Reduce heat to medium high and let cook at a vigorous simmer until chickpeas are quite soft, 1 to 1 1/2 hours. (Overcooked chickpeas are the secret to creamy hummus, so don't worry if they start to break down a little.) Drain.
- While chickpeas are cooking, make the tahini sauce. In a blender, combine the lemon juice, garlic and 1/4 teaspoon salt. Let mixture sit 10 minutes. Add tahini, remaining 1 1/2 teaspoons salt and the cumin, and blend until a thick paste forms. Add 1/3 to 2/3 cup ice water while blender is running, a little at a time, until sauce is smooth. You're looking for a perfectly smooth, creamy sauce.
- Add the warm, drained chickpeas to blender with tahini mixture. Blend until perfectly smooth and not at all grainy, stopping to scrape down sides of bowl occasionally. This blending may take upward of about 2 minutes; just keep going until the mixture is ultracreamy and fluffy, adding a little water if you need it to make the contents of the blender move. Taste for seasonings, adding more salt, lemon juice and/or cumin as needed.
- To serve, spread the hummus on a plate, dust with paprika, drizzle with olive oil and sprinkle with parsley.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 14 grams, Carbohydrate 23 grams, Fat 18 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 356 milligrams, Sugar 3 grams
More about "zahavs hummus tehina recipes"
ZAHAV'S SILKY SMOOTH ISRAELI HUMMUS - JUST A LITTLE BIT OF …
From justalittlebitofbacon.com
5/5 (13)Category AppetizerCuisine Mediterranean, Middle EasternTotal Time 2 hrs 30 mins
5-MINUTE HUMMUS FROM ZAHAV RESTAURANT RECIPE ON …
Web Sep 4, 2019 1 garlic clove Juice of 1 lemon (about 2 tablespoons) 1 (16-ounce) jar tehina (preferably Soom or Whole Foods 365 brand) 1 …
From food52.com
Reviews 38Servings 4Cuisine IsraeliCategory Appetizer
From food52.com
Reviews 38Servings 4Cuisine IsraeliCategory Appetizer
HUMMUS TEHINA RECIPE - LOS ANGELES TIMES
Web Dec 5, 2015 1 head garlic ¾ cup lemon juice, from 3 to 4 lemons 1 ½ teaspoons kosher salt, divided, more to taste 2 generous cups tehina ½ teaspoon ground cumin, more to taste 1 Break up the head of garlic...
From latimes.com
From latimes.com
ZAHAV'S HUMMUS RECIPE IS GENIUS—AND THE CREAMIEST …
Web Mar 23, 2016 Break up the head of garlic with your hands, letting the unpeeled cloves fall into a blender. Come again? Yes, you drop whole unpeeled cloves of garlic, papery skins and all, into the blender (or food …
From food52.com
From food52.com
ZAHAV'S HUMMUS TEHINA | GENIUS RECIPES - YOUTUBE
Web Zahav's Hummus Tehina | Genius Recipes 7,846 views May 14, 2019 248 Dislike Share Food52 640K subscribers Chef Solomonov writes, "The secret to great Israeli-style hummus is an obscene...
From youtube.com
From youtube.com
ZAHAV’S HUMMUS ‘TEHINA’ - DINING AND COOKING
Web Jul 24, 2018 This recipe comes from Israeli restaurant in Philadelphia, which is known for its silky and wonderfully rich hummus. Garlic and lemon play small roles here; the indisputable co-stars are the freshly cooked …
From diningandcooking.com
From diningandcooking.com
BEST ZAHAV'S HUMMUS RECIPE - HOW TO MAKE HUMMUS TEHINA
From food52.com
Reviews 104Category Appetizer
- Place the chickpeas in a large bowl with 1 teaspoon of the baking soda and cover with plenty of water. (The chickpeas will double in volume, so use more water than you think you need.)
- Place the chickpeas in a large pot with the remaining 1 teaspoon baking soda and add cold water to cover by at least 4 inches. Bring the chickpeas to a boil over high heat, skimming off any scum that rises to the surface.
- Meanwhile, process garlic, lemon juice, and 1 teaspoon salt in a food processor until coarsely puréed; let sit 10 minutes to allow garlic to mellow.
- Strain garlic mixture through a fine-mesh sieve into a small bowl, pressing on solids to release as much liquid as possible. Return liquid to food processor; discard solids.
- To serve, spread the hummus in a shallow bowl, dust with paprika, top with parsley and more tehina sauce if you have any left, and drizzle generously with oil.
TASTE OF PHILADELPHIA: ZAHAV'S HUMMUS IS THE BEST YOU'LL EVER EAT
Web Mar 16, 2016 Peel the carrots and cut into 2-inch long pieces. Using a mandolin, carefully shave the carrots into nearly paper-thin ribbons. (Alternatively, leave the carrots whole …
From cntraveler.com
From cntraveler.com
ZAHAV’S HUMMUS ‘TEHINA’ RECIPE | EAT YOUR BOOKS
Web Zahav’s hummus ‘tehina’ from The New York Times Cooking by Michael Solomonov ... If the recipe is available online - click the link “View complete recipe”– if not, you do need …
From eatyourbooks.com
From eatyourbooks.com
MY FRIENDS WON'T STOP TEXTING ME FOR THIS OUTRAGEOUSLY GOOD …
Web Feb 22, 2018 Zahav's Hummus Tehina. MAKES 3 ½ CUPS. INGREDIENTS. 1 cup dried chickpeas . 2 teaspoons baking soda. 1 ½ cups Basic Tehina Sauce (recipe below this …
From buzzfeed.com
From buzzfeed.com
MICHAEL SOLOMONOV'S PERFECT HUMMUS TEHINA - HOST THE TOAST
Web Dec 2, 2015 Ethereal! And luckily, it's both easy and affordable to make at home, so you don't have to travel all the way to Solomonov's Philadelphia-based restaurants to get it. …
From hostthetoast.com
From hostthetoast.com
ZAHAV'S HUMMUS TEHINA - BIGOVEN
Web Place the chickpeas in a large pot with the remaining 1 teaspoon baking soda and add cold water to cover by at least 4 inches. Bring the chickpeas to a boil over high heat, …
From bigoven.com
From bigoven.com
ZAHAV’S HUMMUS ‘TEHINA’ RECIPE | RECIPE | RECIPES ... - PINTEREST
Web Jul 10, 2018 - This recipe comes from Zahav, the chef Michael Solomonov’s Israeli restaurant in Philadelphia, which is known for its silky and wonderfully rich hummus …
From pinterest.com
From pinterest.com
ZAHAV’S HUMMUS ‘TEHINA’ RECIPE - ST. LOUIS JEWISH LIGHT
Web Nov 25, 2015 Zahav’s Hummus ‘Tehina’ Ingredients 1 cup dried chickpeas 2 teaspoons baking soda Juice of 1 1/2 large lemons (about 1/3 cup), plus more to taste 2 to 4 cloves …
From stljewishlight.org
From stljewishlight.org
ZAHAV'S HUMMUS RECIPE. - SLATE MAGAZINE
Web Mar 30, 2016 Break up the head of garlic with your hands, letting the unpeeled cloves fall into a blender. Come again? Bobbi Lin Yes, you drop whole unpeeled cloves of garlic, …
From slate.com
From slate.com
FOR ISRAELI-BORN CHEF, HUMMUS AND 'TEHINA' ARE A BRIDGE TO HOME
Web Oct 6, 2015 Discard the solids. Add the tehina to the strained lemon juice in the bowl, along with the cumin and 1 teaspoon of the salt. Whisk the mixture together until smooth …
From npr.org
From npr.org
WHY ZAHAV'S 5-MINUTE HUMMUS IS GENIUS - FOOD52
Web Sep 4, 2019 What makes Zahav’s 5-minute hummus shoot well beyond good to straight-up genius is the order they add ingredients, and when they pause to let the clock run. …
From food52.com
From food52.com
ZAHAV’S JERUSALEM HUMMUS - ALLONS-EAT
Web Apr 21, 2016 For the Hummus: 1 cup dried chickpeas; 2 teaspoons baking soda, divided; 4 garlic cloves, unpeeled; 2 lemons, skin and pith removed; 1 teaspoon kosher salt, plus …
From allonseat.com
From allonseat.com
15 ZAHAV HUMMUS - SELECTED RECIPES
Web 5 min Lemon, chickpeas, whole foods, garlic, ice water 4.420 Zahav’s Silky Smooth Israeli Hummus 2 hr 30 min Dried chickpeas, tahini, kalamata olives, lemon juice, garlic 5.013 …
From selectedrecipe.com
From selectedrecipe.com
CHEF MICHAEL SOLOMONOV'S FAMOUS BEETS WITH TEHINA - UNPACKED
Web Oct 24, 2021 Bake until the beets are tender, about 90 minutes. When they are cool enough to handle, remove the beets from the salt and peel. Set them aside to cool …
From jewishunpacked.com
From jewishunpacked.com
ZAHAV’S HUMMUS ‘TEHINA’
Web This recipe comes from Zahav, the chef Michael Solomonov’s Israeli restaurant in Philadelphia, which is known for its silky and wonderfully rich hummus. Garlic and lemon …
From mealplannerpro.com
From mealplannerpro.com
You'll also love