I am a hummus junkie and have been ever since i first ate it in an ancient hummus place in the Old City in Jerusalem back in 1973.. The act of dipping warm pita into the hummus made with “Ful ” or fava beans boiled up was a dish that was ethereal and earthy all at once.
It had history in each bite …
Once again i am making this incredible hummus that i made last week and i have been craving ever since which is the creation of famed Israeli chef Michael Solomon of the restaurant Zahav 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.so i cannot take credit but it is amazing and creamy and smooth like “buttah”Bon Appétit named it their 2015 dish of the year
The genius of this hummus is credited to all sorts of smart maneuvers in Chef Michael Solomonov’s process: soaking the chickpeas in baking soda to lower the pH and soften their skins, his respect for the finest tahini to drive the flavor (he likes Soom Foods), intentionally overcooking the chickpeas until they’re just shy of total mush, then whipping them longer than you think you should, till the hummus practically floats.
Chef Solomonov writes, “The secret to great Israeli-style hummus is an obscene amount of tehina, as much as half of the recipe by weight, so it’s especially important to use the best quality you can find. Unlike Greek-style hummus, which is heavy on garlic and lemon, Israeli hummus is about the marriage of chickpeas and tehina.” Note: The original recipe makes a much larger quantity of Tehina Sauce (the garlic, lemon, tahini, and salt mixture in steps 3 and 4), which is wonderful to have on hand if you want to scale up—it will keep for a week refrigerated, or it can be frozen for up to a month
Here is the recipe ..First step is soaking the chickpeas overnight.
Tomorrow morning i will see it through….
1 cup dried chickpeas
2 teaspoons baking soda
Juice of 1 1/2 large lemons (about 1/3 cup), more to taste
2 to 4 cloves garlic, grated
1 ¾ 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
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 1 1/2 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 1/4 teaspoon salt. Let mixture sit 10 minutes. Add tahini, remaining 1 1/2 teaspoons salt and the cumin, and blend until a thick paste forms. Add 1/3 to 2/3 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.
To serve, spread the hummus on a plate, dust with paprika, drizzle with olive oil and sprinkle with parsley.
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