- 1 cup dried chickpeas
- 2 teaspoons baking soda
- 1 1/2 cups Basic Tehina Sauce, plus a bit more for the topping
- 1 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- Chopped fresh parsley
- Olive oil for drizzling
- 1 head of garlic
- 3/4 cup lemon juice (from 3 lemons)
- 1 1/2 teaspoons kosher salt
- 2 generous cups tehina (Soom Tehina is our go-to)
- 1/2 teaspoon ground cumin
About this recipe
Makes 3½ cups If all you know is grainy, flavorless, grocery-store hummus, then try this version. It’s perfectly creamy and rich, thanks to a tehina sauce, made with an astonishing full head of garlic that loses its sharpness after a quick bath in lemon juice. Solomonov likes Soom Tehina, the sesame paste available in the Northeast or online. Below excerpt from ZAHAV by Michael Solomonov. Copyright © 2015 by Michael Solomonov, Steven Cook. Reprinted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.
Place the chickpeas in a large bowl with 1 teaspoon of the baking soda and cover with water. (The chickpeas will double in volume, so use more water than you think you need.) Soak the chickpeas overnight at room temperature. The next day, drain the chickpeas and rinse under cold water.
Place the chickpeas in a large pot with the remaining 1 teaspoon baking soda and add cold water to cover by at least 4 inches. Bring the chickpeas to a boil over high heat, skimming off any scum that rises to the surface. Lower the heat to medium, cover the pot and continue to simmer for about 1 hour, until the chickpeas are completely tender. Then simmer them a little more. (The secret to creamy hummus is overcooked chickpeas; don’t worry if they are mushy and falling apart a little.) Drain.
Combine the chickpeas, tehina sauce, salt and cumin in a food processor. Puree the hummus for several minutes, until it is smooth and uber-creamy. Then puree it some more!
To serve, spread the hummus in a shallow bowl, dust with paprika, top with parsley and more tehina sauce if you like, and drizzle generously with olive oil.
Basic Tehina Sauce
Makes about 4 cups
Break up the head of garlic with your hands, letting the unpeeled cloves fall into a blender. Add the lemon juice and ½ teaspoon of the salt. Blend on high for a few seconds until you have a coarse puree. Let the mixture stand for 10 minutes to let the garlic mellow.
Pour the mixture through a fine-mesh strainer set over a large mixing bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Add the tehina to the strained lemon juice in the bowl, along with the cumin and 1 teaspoon of the salt.
Whisk the mixture together until smooth (or use a food processor), adding ice water, a few tablespoons at a time, to thin it out. The sauce will lighten in color as you whisk. When the tehina seizes up or tightens, keep adding ice water, bit by bit (about 1½ cups in total), whisking energetically until you have a perfectly smooth, creamy, thick sauce.
Taste and add up to 1½ teaspoons more salt and cumin if you like. If you’re not using the sauce immediately, whisk in a few tablespoons of ice water to loosen it before refrigerating. The tehina sauce will keep a week refrigerated, or it can be frozen up to a month.