Hummus Tehina

By now, you’ll not be surprised to learn that the secret to great Israeli-style hummus is an obscene amount of...
Hummus Tehina

Michael Perisco

By now, you’ll not be surprised to learn that the secret to great Israeli-style hummus is an obscene amount of tehina, as much as half of the recipe by weight, so it’s especially important to use the best quality you can find. Unlike Greek-style hummus, which is heavy on garlic and lemon, Israeli hummus is about the marriage of chickpeas and tehina. In fact, there are no other ingredients, just a dash of cumin. The only lemon and garlic involved is in my Basic Tehina Sauce. There are countless variations, but I’m not talking about black bean, white bean, or edamame hummus. Those might be perfectly nice dips, but since hummus is the Arabic word for chickpeas, that’s what we use. Remember to leave time for dried chickpeas peas to soak overnight.

From Zahav: A World of Israeli Cooking. Copyright ©2015 by Michael Solomonov and Steven Cook. Used by permission of Houghton Mifflin Harcourt. All rights reserved.

Ingredients

  • 1  Cup  dried chickpeas
  • 2  Teaspoons  baking soda
  • 1 1/2  Cup  Basic Tehina Sauce (link to recipe is in the notes), plus a bit more for the topping
  • 1  Teaspoon  kosher salt
  • 1/4  Teaspoon  ground cumin
  • Paprika, to taste
  • Chopped fresh parsley, to taste
  • Olive oil, for drizzling

Directions

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.) Soak the chickpeas overnight at room temperature. The next day, drain the chickpeas and rinse under cold water.

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. Lower the heat to medium, cover the pot, and continue to simmer for about 1 hour, until the chickpeas are completely tender. 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.

Combine the chickpeas, tehina sauce, salt, and cumin in a food processor. Puree the hummus for several minutes, until it is smooth and uber-creamy. Then puree it some more!

To serve, spread the hummus in a shallow bowl, dust with paprika, top with parsley and more tehina sauce if you like, and drizzle generously with oil.

Hummus Shopping Tip

Stocking up on no-cook items like cheese, nuts, olives, crackers, and dips will cut down on prep time and help ensure you have enough food for any unexpected guests.

Hummus Cooking Tip

Spices and herbs can be a cook's best friend. Don’t be afraid to add something unfamiliar to dips and sauce. They just might be the extra flavor that is needed to brighten up the dish.

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