tehina hummus: fluffy and smooth ::::
In 2 months, I ate 4 QUARTS of this hummus. Really! It’s that good. It’s my absolute favorite.
the best hummus recipe: zahav's hummus recipe from the NYT
Author: story of a kitchen
Recipe type: appetizer
Prep time:
Cook time:
Total time:
This recipe is from the restaurant Zahav in Philadelphia, shared on the NYT Cooking app. A good blender and cooking your own chickpeas makes this the smoothest hummus you'll taste. There's soaking time overnight, chickpea cooking, and not much active time.
Ingredients
- 1 cup dried chickpeas (= 3 cups cooked)
- 2 teaspoons baking soda (or less - this is to help loosen the skins off the chickpeas. I've done the recipe with and without. Not quite as smooth without. I personally don't like the aftertaste of the baking soda; despite heavy rinsing, I can still taste it.)
- about ⅓ cup of fresh lemon juice, and a bit more
- 2 to 4 cloves of garlic
- 1¾ teaspoons kosher salt
- 1 cup sesame tahini
- ½ teaspoon cumin, maybe more
- paprika, olive oil, chopped fresh parsley - for serving
Instructions
- Cover chickpeas in cold water with 1 teaspoon of baking soda. Soak overnight at room temp. Drain and rinse well.
- In a medium pot, cover soaked chickpeas with about 4 inches of water. Add the other teaspoon of baking soda and bring to boil.
- Reduce to medium high heat and vigorously simmer until chickpeas are very soft (60-90 minutes). Drain.
- While chickpeas are cooking, combine lemon juice, garlic, and ¼ teaspoon of salt in a blender. Let mixture sit for 10 min.
- Add tahini, rest of salt, and cumin, then blend to make a thick paste.
- Add ⅓ cup to more of ice water to the mix, to make smooth and loosen.
- Add the drained and warm chickpeas to the blender and tahini mixture. Blend to very smooth, maybe 2 min or more. Add water if needed to loosen and continue to blend until fluffy.
- Add more salt, lemon juice, or cumin if needed.
- Serve with a sprinkle of paprika, a drizzle of olive oil, and some chopped parsley.
