the best hummus: zahav’s hummus recipe from the NYT

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
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.
  • 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
  1. Cover chickpeas in cold water with 1 teaspoon of baking soda. Soak overnight at room temp. Drain and rinse well.
  2. In a medium pot, cover soaked chickpeas with about 4 inches of water. Add the other teaspoon of baking soda and bring to boil.
  3. Reduce to medium high heat and vigorously simmer until chickpeas are very soft (60-90 minutes). Drain.
  4. While chickpeas are cooking, combine lemon juice, garlic, and ¼ teaspoon of salt in a blender. Let mixture sit for 10 min.
  5. Add tahini, rest of salt, and cumin, then blend to make a thick paste.
  6. Add ⅓ cup to more of ice water to the mix, to make smooth and loosen.
  7. 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.
  8. Add more salt, lemon juice, or cumin if needed.
  9. Serve with a sprinkle of paprika, a drizzle of olive oil, and some chopped parsley.



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