Zahav’s Hummus ‘Tehina’ - Revision history

Griscom: /* Method */

2025-10-24T19:38:42Z

Method

← Older revision		Revision as of 19:38, 24 October 2025
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	==Method==		==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.		# 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 1½ hours. (Overcooked chickpeas are the secret to creamy hummus, so don’t worry if they start to break down a little.) Drain.
	1. 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 1½ 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 ¼ teaspoon salt. Let mixture sit 10 minutes. Add tahini, remaining 1½ teaspoons salt and the cumin, and blend until a thick paste forms. Add ⅓ to ⅔ 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.
	1. While chickpeas are cooking, make the tahini sauce. In a blender, combine the lemon juice, garlic and ¼ teaspoon salt. Let mixture sit 10 minutes. Add tahini, remaining 1½ teaspoons salt and the cumin, and blend until a thick paste forms. Add ⅓ to ⅔ 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.		# To serve, spread the hummus on a plate, dust with paprika, drizzle with olive oil and sprinkle with parsley.

	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.

	==Source==		==Source==

	[https://cooking.nytimes.com/recipes/1017734-zahavs-hummus-tehina New York Times]		[https://cooking.nytimes.com/recipes/1017734-zahavs-hummus-tehina New York Times]

Griscom: /* Method */

2025-10-24T19:37:49Z

Method

← Older revision		Revision as of 19:37, 24 October 2025
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	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.

	1. 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 1½ hours. (Overcooked chickpeas are the secret to creamy hummus, so don’t worry if they start to break down a little.) Drain.		1. 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 1½ hours. (Overcooked chickpeas are the secret to creamy hummus, so don’t worry if they start to break down a little.) Drain.

	1. While chickpeas are cooking, make the tahini sauce. In a blender, combine the lemon juice, garlic and ¼ teaspoon salt. Let mixture sit 10 minutes. Add tahini, remaining 1½ teaspoons salt and the cumin, and blend until a thick paste forms. Add ⅓ to ⅔ 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.		1. While chickpeas are cooking, make the tahini sauce. In a blender, combine the lemon juice, garlic and ¼ teaspoon salt. Let mixture sit 10 minutes. Add tahini, remaining 1½ teaspoons salt and the cumin, and blend until a thick paste forms. Add ⅓ to ⅔ 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.

	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.

Griscom: /* Source */

2025-10-24T19:37:18Z

Source

← Older revision		Revision as of 19:37, 24 October 2025
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	==Source==		==Source==

	[~~New York Times~~ https://cooking.nytimes.com/recipes/1017734-zahavs-hummus-tehina]		[https://cooking.nytimes.com/recipes/1017734-zahavs-hummus-tehina New York Times]

Griscom at 19:36, 24 October 2025

2025-10-24T19:36:14Z

← Older revision		Revision as of 19:36, 24 October 2025
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	## Summary		==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		===Yield===
	4 cups		4 cups

	## Ingredients		==Ingredients==

	* 1 cup dried chickpeas		* 1 cup dried chickpeas
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	* Chopped fresh parsley, for serving		* Chopped fresh parsley, for serving

	## Method		==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.
Line 28:		Line 26:
	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]

Griscom: 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 #..."

2025-10-24T19:31:27Z

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 #..."

New page

## 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

## Ingredients

* 1 cup dried chickpeas
* 2 teaspoons baking soda
* Juice of 1½ large lemons (about ⅓ cup), more to taste
* 2 to 4 cloves garlic, grated
* 1¾ teaspoons kosher salt, more to taste
* 1 cup sesame tahini
* ½ teaspoon ground cumin, more to taste
* Paprika, for serving
* Olive oil, 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 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 1½ hours. (Overcooked chickpeas are the secret to creamy hummus, so don’t worry if they start to break down a little.) Drain.
1. While chickpeas are cooking, make the tahini sauce. In a blender, combine the lemon juice, garlic and ¼ teaspoon salt. Let mixture sit 10 minutes. Add tahini, remaining 1½ teaspoons salt and the cumin, and blend until a thick paste forms. Add ⅓ to ⅔ 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.
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.