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Zahav’s Hummus ‘Tehina’: Difference between revisions
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(Created page with " ## Summary 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. —Melissa Clark ### Yield 4 cups #...") |
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==Summary== | |||
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. —Melissa Clark | 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. —Melissa Clark | ||
===Yield=== | |||
4 cups | 4 cups | ||
==Ingredients== | |||
* 1 cup dried chickpeas | * 1 cup dried chickpeas | ||
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* Chopped fresh parsley, for serving | * Chopped fresh parsley, for serving | ||
==Method== | |||
1. 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. | 1. 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. | ||
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1. 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. | 1. 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. | ||
1. To serve, spread the hummus on a plate, dust with paprika, drizzle with olive oil and sprinkle with parsley. | 1. To serve, spread the hummus on a plate, dust with paprika, drizzle with olive oil and sprinkle with parsley. | ||
==Source== | |||
[New York Times https://cooking.nytimes.com/recipes/1017734-zahavs-hummus-tehina] | |||