Hummus

Hummus

This recipe for Michael Solomonov's famous hummus (from his restaurant Zahav) is known for its incredibly creamy texture, achieved by overcooking the chickpeas and using a unique garlic-lemon infusion for the tahini sauce.

👤 Michael Solomonov

🥘 Ingredients

  • Tahini Sauce (from above)
  • baking soda
    2 tsp
  • dried chickpeas
    1 c
  • extra-virgin olive oil
  • fresh parsley
  • garlic
    1 head
  • ground cumin
    3/4 tsp
  • ice water
    1.25 c
  • kosher salt
    1.5 tsp, to taste
  • lemon juice
    3/4 c
  • paprika
  • tahini
    2 c

🍳 Cookware

  • large pot
  • blender
  • fine-mesh strainer
  • food processor
  1. 1
    SOAK AND COOK CHICKPEAS: Place dried chickpeas (175 g) in a large bowl with baking soda (6 g). Cover with plenty of water. Soak at room temperature for at least {12%hours}.
    dried chickpeas: 1 c, baking soda: 1 tsp
  2. 2
    Drain and rinse the chickpeas. Place them in a large pot with more baking soda (6 g) and cover with at least 4 inches of fresh water.
    baking soda: 1 tsp
  3. 3
    Bring to a boil, skimming off any foam. Reduce heat to medium, cover, and simmer for about {60%minutes} until mushy and falling apart. Drain well.
  4. 4
    MAKE BASIC TAHINI SAUCE: Break up garlic (unpeeled) and put the cloves into a blender . Add lemon juice (170 g) and kosher salt (2.5 g). Blend on high for a few seconds until you have a coarse puree. Let it sit for ⏱️ 10 minutes .
    garlic: 1 head, lemon juice: 3/4 c, kosher salt: 1/2 tsp
  5. 5
    Pour the mixture through a fine-mesh strainer into a bowl, pressing hard to extract all the liquid. Discard the garlic solids.
  6. 6
    Add tahini (512 g), ground cumin (1.5 g), and kosher salt (5 g) to the lemon-garlic liquid. Whisk until smooth.
    tahini: 2 c, ground cumin: 1/2 tsp, kosher salt: 1 tsp
  7. 7
    Whisk in ice water (about 1 to 1.5 cups), a few tablespoons at a time, until the sauce is perfectly smooth, creamy, and pale.
    ice water: 1.25 c
  8. 8
    COMBINE AND PUREE: In a food processor , combine the cooked chickpeas, 1.5 cups of the prepared Tahini Sauce (from above) , kosher salt , and ground cumin (0.75 g).
    Tahini Sauce (from above), kosher salt: to taste, ground cumin: 1/4 tsp
  9. 9
    Process for several minutes until it is uber-creamy, light, and almost fluffy.
  10. 10
    Serving: Spread the hummus in a shallow bowl, creating a well in the center. Dust with paprika , sprinkle with chopped fresh parsley , and add a very generous pour of extra-virgin olive oil .
    paprika, fresh parsley, extra-virgin olive oil