5 Ingredients or Fewer
Zahav's Hummus Tehina
Popular on Food52
106 Reviews
James H.
December 27, 2023
i've been making this hummus ever since he released his book. i also make i own tahini which is a no brainer if you've gotten an extra 15 minutes. i have made with canned and dried, for me the dried is better, but if in a pinch the canned works fine. depending on the canned beans i usually watch the salt and i usually increase the lemon and garlic just a smidge. the recipe is spot on the way it is written so there's very little tweaking if any is needed. serving this slightly warm with fresh pita, oh my gentle jesus. also keys to making this ethereal is paprika it with a quality one as well as a good olive oil.
Judith B.
June 29, 2023
Weird--this is oddly similar to the recipe I've used for a few years, which is one I found on the Soom (of tahini fame) website. In any case, one trick I've learned from Soom is to remove the skins from the chickpeas after they've been cooked (and if you use canned, which I often do, boil them in some water for about a half hour and remove the skins). It's a minor pain, but it makes for the creamiest hummus I've ever had.
Juliette H.
October 28, 2022
Amazing! I make with canned chick peas and no baking soda. It's the best hummus I've ever had. I put it on pita bread and mix with a spicy red pepper sauce and then add alphalfa sprouts on top. It's soooooo good. Perfect for lunch or a midday snack. Everyone I've ever introduced to it is addicted, just like an am. This hummus makes it that much better. 🥰
Sorel P.
May 23, 2022
I didn't have time to soak the chick peas overnight. I soaked them during the day for about 4 1/2 hours and this still came out delicious.
Sorel P.
May 23, 2022
clarification, i used canned chick peas so maybe i didn't need to soak them overnight since they are already soaking in the can. Also i added 1 extra garlic, which i pre-peeled.
Lily
August 23, 2022
You don't have to soak canned beans because they're already cooked. We soak dried beans to reduce the cooking time, but it's not really necessary. Dried beans can be cooked directly; it just takes longer.
babswool
April 27, 2021
I made this hummus tonight with canned chickpeas but the question I have is how do you determine the amount of canned chickpeas to the 1 cup of dried peas after they are cooked. I approximated double so used 2 cups of canned chickpeas. Is that right? I also started with step 2 and boiled the canned chickpeas to make them very soft and skimmed off the skins that rose to the surface of the boiling water.
I thought it was light on the garlic as I like garlicy hummus. Next time will try adding more.
It came out deliciously smooth and creamy. Will definitely make it again.
I thought it was light on the garlic as I like garlicy hummus. Next time will try adding more.
It came out deliciously smooth and creamy. Will definitely make it again.
Lily
August 23, 2022
One cup of dried chickpeas is about 3 cups of cooked chickpeas, which is the equivalent of two 15 ounce cans.
Lucy K.
April 26, 2021
I used canned peas as well, but followed the instructions otherwise and man was it good..the best I've had.. fresh parsley from the garden? can't go wrong.
dj
October 22, 2020
I've been making quick Hummus for years using canned chick peas. I tried this recipe and will never go back. It's slightly more labor intensive but once you get the hang of it, it's really easy. BEST. HUMMUS. EVER
draya3
October 24, 2020
I SO agree with you! And when it's still warm, it is the tastiest thing ever!
susan
May 31, 2021
I have to agree with you. So worth the little extra effort. Every time I make it I get nothing but compliments. This is the best hummus ever.
Therese
September 2, 2019
I have made this recipe at least 20x and my family loves it. And I cut lots of corners but it’s still so good. I get my tahini at TrAder Joes and use their canned chickpeas as well. I don’t strain. I just throw the garlic, lemon juice and salt in the food processor fo a couple of minutes and then add the tahini. Today I tripled the batch because my kids love hummus and we just came back from a trip where we ate hummus at just about every meal and don’t want to stop. Unfortunately, I wasn’t prepared for my big hummus endeavor and ran out of fresh garlic and lemons. Luckily I had some jarred garlic in the fridge and bottled lemon juice that I keep for emergencies. It was still so delicious. I yelled out fresh hummus is ready and the kids came in from all parts of the house to load a plate with hummus and carrots. Honestly, I think jarred garlic and bottled lemon juice are now part of my short cuts for this recipe. It’s that good of a recipe.
claudia
May 15, 2019
I would never ever put cumin in my hummus! Otherwise the recipe looks great!
Roger B.
May 15, 2019
I’ve put cumin in hummus on many occasions. It adds a dimension of flavor and aroma (roast before you grind it) that is special. Our guests rave over this little surprise they never expected in our hummus. Try it - open your taste buds and your mind to a higher level of flavor and sophistication.
carol
April 26, 2019
Great fun easy recipe. I used to live near Zahav. Fabulous food. I also enjoyed the comments, thanks for the entertainment.
cyndilurks
October 5, 2018
I made this for the second time today & it is definitely worth the effort. I had a horrible time with my chickpeas overflowing the 4 quart pot I used to cook them, so I was wondering if they will still overflow an 8 quart pot? They were like a loose paste all over the lid & sides of the pot, and I was very glad that my burner pan has a very easy-to-clean surface from all the overflow. Nevertheless, the hummus turned out very smooth, creamy and delicious.
Runner G.
October 15, 2021
Same thing happened to me! No matter the flame, the liquid kept overflowing - what a mess! Next time, I'll make the "quick" version and use canned chickpeas.
Michelle A.
June 2, 2018
I just made this with Goya canned chickpeas and Ziyad brand Tahini. I thought it was delicious! I used canned for convenience this time. Peel the skins off the chickpeas for a smoother consistency.
Richard N.
May 22, 2018
I have made this recipe about a half dozen times over the past year... and I just love it. Everytime i serve this it gets great reviews. Thank you so much for sharing this recipe.
Roger B.
April 29, 2018
Ive made this twice with mixed results. I even used Soon Tahini as recommended, but to no avail. I’ve been making “Lebanese” Hummus for 40+ years with rave reviews but I can’t get any raves for this one. To make a smooth hummus is not difficult. To switch recipes (I even bought the book) didn’t result in a miracle for me.
Farah
July 28, 2018
Can you please share your Lebanese hummus recipe and how to make hummus smooth? I have really been struggling with this. Would be very grateful. Thanks!
Roger B.
April 27, 2019
I’ve now made this recipe several time and it has come out very well. Accolades from all my guests. I still prefer my “Lebanese” Hummus recipe because I have made it for so many years. The Soon tahini paste is very good but far too expensive for this “peasant” style dish and not the least bit necessary for a great hummus. On another note, it is embarrassing to see the ranting on about the name associated with a recipe. I called mine “Lebanese” to give die credit to my Lebanese friend who showed me how to make it. He may have called it something quite different where he was raised in Germany. Please stop the needless bickering and enjoy the foods on this wonderful website.
Valerie
October 13, 2020
I never peel the skins but I do run the food processor for several minutes. My hummus comes out extremely smooth. I make one cup of chick peas at a time and just use a regular pot. Once it comes to a boil, I skim the heavy foam off, set a timer for 40 minutes and I turn the fire down low, put a lid on and let it simmer. If you have the heat too high the garbanzos fall apart. I then scoop them out with a strainer spoon and then I strain the last bit just to make sure I get ALL the garbanzos. I don't throw the liquid out. It is useful for soups.
Hmmm
April 3, 2018
Could you use iced chicken/vegetable stock instead? What would an equal amount of miso paste instead of salt do?
Beth
March 21, 2018
First full day of spring and we're having a snow storm, so I decided to make this hummus (I happened to have a jar of Soom tehina I bought on a recent visit to Philadelphia where I went to Solomonov's falafel place, Goldie's). And you can't just make hummus, so I made pita, too. Best snow day!! The hummus, well, it's heavenly. My next door neighbor is Lebanese, and when I was all done, I invited her and her kids over. She said this recipe nails it. And it does. Thank you!!
This is the pita recipe I followed (to the letter) and it was perfect. And great that it is cooked in a cast iron skillet (and not a 700 F wood burning oven).
https://www.allrecipes.com/recipe/232719/chef-johns-pita-bread/
This is the pita recipe I followed (to the letter) and it was perfect. And great that it is cooked in a cast iron skillet (and not a 700 F wood burning oven).
https://www.allrecipes.com/recipe/232719/chef-johns-pita-bread/
draya3
March 21, 2018
I couldn't agree more with your comment! I especially love it when it's still warm, right out of the food processor. And thank you for the pita recipe. I think I have some new priorities for tomorrow!
Roger B.
April 27, 2019
I’ve been dying to make pita at home. Thank you for the referral to the website where you located a successful recipe.
Edna O.
March 3, 2018
Hummus is a healthy comfort food. I respect its Arab or Jewish outstanding culinary origin. I am looking forward to try this lemon juice garlicky recipe. Afterall, it is definitely a very healthy, free and simple recipe. Thanks to Chef Solomonov for his kindness to share his "Hummus Garlic-Infused. Lemon Juice recipe. Please, kindly keep sharing your healthy recipe.
Thanks in advance!
Very respectfully,
E. Ocasio-Medina
Puerto Rico, USA
Thanks in advance!
Very respectfully,
E. Ocasio-Medina
Puerto Rico, USA
M S.
February 9, 2018
Just saw the definitive entry from Pennywhistler who does a good job taking apart the whole Zahav issue and its relationship to Jewish vs other Hummus. It clearly points out that Solomonov uses lavish amounts of sesame paste. HERE IS WHERE THINGS GET INTERESTING. SOLOMONOV IS VERY PARTICULAR ABOUT THE SESAME PAST HE USES. WHATS CHICK PEAS FROM SPECIAL PLACE THAT ARE PROCESSED IN ANOTHER SPECIAL PLACE. HIGHLY RECOMMENDS SOOM SESAME PASTE, WHICH IS MOSTLY AVAILABLE ON LINE. IT IS SOMETHING LIKE $12+SHIPPING FOR TWO CUPS-MOST OF WHICH GETS USED IN SIZE APPROPRIATE VERSIONS OF HIS RECIPE. THE PRODUCT IS GOOD. HIS RECOMMENDATION IS UNDOUBTEDLY HELPFUL TO THE MAKER OF SOOM. IT IS DISTRIBUTED FROM PHILADELPHIA WHERE ZAHAV IS.
j N.
February 1, 2018
Strange how Israel style hummus is exactly the same as the Arabs have been making hummus have been making hummus for way longer than Israel has existed. Enough with the cultural appropriation already.. go ahead an make hummus to your heart's content, just leave Israel out of it.
Pennywhistler
February 1, 2018
What is so strange about Israelis making ... and enjoying ... hummus?
Why EXACTLY do we need to "leave Israel out of" a discussion of Middle Eastern hummus recipes?
Do you think Israelis got their favorite hummus recipe from the the millions of Mizrachi Jews who fled to Israel from the ... now Judenrein ... Arab countries?
Why EXACTLY do we need to "leave Israel out of" a discussion of Middle Eastern hummus recipes?
Do you think Israelis got their favorite hummus recipe from the the millions of Mizrachi Jews who fled to Israel from the ... now Judenrein ... Arab countries?
M S.
February 1, 2018
I completely agree. Why do we need to "leave Israel out of " a discussion of Midlle Eastern hummus recipes. Why is Zahav an Isreali food restaurant, why did Solomonov write a cookbook about Jewish/Isreali cooking, why does the recipe differ from other top Middle Eastern cookbooks.
j N.
February 2, 2018
I was saying that his "israeli-style" hummus is actually just hummus.. there's nothing different about it. So calling it "Israeli-style" is cultural appropriation, esp by an occupying entity. I don't actually care if he got the recipe from Jewish Arabs or if he's israeli.. I think it's great that Israelis love the food of the place that they have taken over and occupied. Calling it "Israeli-style hummus" is a form of cultural occupation. Just ask Native Americans in the US about this.
M S.
February 4, 2018
You are not correct. The Isreali hummus made by micheal solomonov is very different. Much more sesame paste etc. His technique is mind-boggling and everybody across all strata rave about it. They make pilgrimages to Zahav. This video shows the whole thing: https://www.bing.com/search?q=michael+solomonov+panna+hummus+video&form=APMCS1&PC=APMC
icharmeat
February 8, 2018
I think that you are missing j n's point. One chef (who happens to be Israeli?) tweaks an age old arab dish and suddenly this is "Isreali style"? To my thinking, it takes more than one famous guy changing things up a bit in a traditional recipe to make it a national "style" of preparation. A style named for a region/country needs to be practiced widespread throughout the area of acclaimation and for some time to be valid. If everyone in Isreal generally followed the large proportion of tahini that Mr. Solomonov uses over a significant amount of time, then it would be fair to call this "israeli style hummus". I don't believe that this recipe meets the criteria.
It sounds delicious and I intend to make it this way tomorrow (beans are soaking now) but j n has a valid point that some here are missing- leave the "israeli style" out of it and attribute it to Zahov's or to Mr. Solomonov.
It sounds delicious and I intend to make it this way tomorrow (beans are soaking now) but j n has a valid point that some here are missing- leave the "israeli style" out of it and attribute it to Zahov's or to Mr. Solomonov.
Pennywhistler
February 9, 2018
Cute, icharmeat. jn's REAL point was "cultural appropriation, esp by an occupying entity" and "calling it "Israeli-style hummus" is a form of cultural occupation. Just ask Native Americans in the US about this".
Meanwhile Chef Solomonov's real point was "The secret to great Israeli-style hummus is an obscene amount of tehina, as much as half of the recipe by weight ... Unlike Greek-style hummus, which is heavy on garlic and lemon, Israeli hummus is about the marriage of chickpeas and tehina."
In the meantime, pretending that I never mentioned the judenrein character of the Moslem countries many Israelis come from is ludicrous.
Israeli food? Here is Mr. Solomonov: "Solomonov has long been a champion of the diverse food of Israel — a country the size of New Jersey whose residents represent many different countries of origin. “Every single one of those cultures or cuisines, they all brought it from somewhere else. That’s what Israeli food is,” Solomonov says." "Israeli food takes influence from arguably 160 different places." https://www.bostonglobe.com/lifestyle/food-dining/2016/05/09/zahav-chef-michael-solomonov-what-israeli-food-and-isn/jD7qqkMfscWuvODDXLgdaI/story.html
"Written by Zahav owners, Mike Solomonov and Steven Cook, the 2016 James Beard Award Winner for "International Cooking" and "Book of the Year," Zahav: A World of Israeli Cooking showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe." http://www.zahavrestaurant.com/
Meanwhile Chef Solomonov's real point was "The secret to great Israeli-style hummus is an obscene amount of tehina, as much as half of the recipe by weight ... Unlike Greek-style hummus, which is heavy on garlic and lemon, Israeli hummus is about the marriage of chickpeas and tehina."
In the meantime, pretending that I never mentioned the judenrein character of the Moslem countries many Israelis come from is ludicrous.
Israeli food? Here is Mr. Solomonov: "Solomonov has long been a champion of the diverse food of Israel — a country the size of New Jersey whose residents represent many different countries of origin. “Every single one of those cultures or cuisines, they all brought it from somewhere else. That’s what Israeli food is,” Solomonov says." "Israeli food takes influence from arguably 160 different places." https://www.bostonglobe.com/lifestyle/food-dining/2016/05/09/zahav-chef-michael-solomonov-what-israeli-food-and-isn/jD7qqkMfscWuvODDXLgdaI/story.html
"Written by Zahav owners, Mike Solomonov and Steven Cook, the 2016 James Beard Award Winner for "International Cooking" and "Book of the Year," Zahav: A World of Israeli Cooking showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe." http://www.zahavrestaurant.com/
icharmeat
February 9, 2018
Pennywhistler, I'm not sure what you found "cute" about my reply but my guess is that you are being sarcastic. Mostly we try and avoid that here on Food52. My reply to M Stuart Itter's post was that i didn't think it appropriate to say that j n was "not correct" for the reason I mention in my post. I should have just cut to the chase and asked why is Zahov's hummus "Israeli style"? I haven't seen this very heavy use of tahini in other books about Israeli cooking so it is surprising to me that this recipe would be considered the Israeli style of making hummus.
BTW, I made the hummus this morning. I've personally never had a problem with the texture of the hummus I've made using more traditional methods but my wife really prefers the smooth texture (and probably the extra richness from the tahini) She generally eschews chickpeas becasue of their texture. I did add more lemon and some of the garlic that had been squeezed to bring those flavors to where I like them. Whirling the unpeeled cloves of garlic in my small, prep processor didn't work well-pushed the lemon juice up and out through the join of the lid and the bowl. Peeling garlic that will be pulverized is no big deal anyway.
BTW, I made the hummus this morning. I've personally never had a problem with the texture of the hummus I've made using more traditional methods but my wife really prefers the smooth texture (and probably the extra richness from the tahini) She generally eschews chickpeas becasue of their texture. I did add more lemon and some of the garlic that had been squeezed to bring those flavors to where I like them. Whirling the unpeeled cloves of garlic in my small, prep processor didn't work well-pushed the lemon juice up and out through the join of the lid and the bowl. Peeling garlic that will be pulverized is no big deal anyway.
Pennywhistler
February 11, 2018
Cute in that you elided over jn's point AND my point.
Great - just what the world needed: instructions on how to comment on a friggin' FOOD AND RECIPE site from someone who cannot even spell the restaurant's name right.
Since I have already answered your deeply felt query "why is Zahov's hummus "Israeli style"?" with two links, I shan't go over it again.
Great - just what the world needed: instructions on how to comment on a friggin' FOOD AND RECIPE site from someone who cannot even spell the restaurant's name right.
Since I have already answered your deeply felt query "why is Zahov's hummus "Israeli style"?" with two links, I shan't go over it again.
M S.
February 11, 2018
Interesting discussion. Should lead to enhanced hummus for all of us. As for me, I am taking all of Solomonov's tips, the prep of the paste, a touch of the garlic, the overcooked chick peas, but keeping the sesame paste closer to the middle eastern levels I always used. Two reasons: I did invest in Soom which is expensive and worth it and why would I want to give up legume protein for a large amount of oil/fat for enhanced smoothness. Very happy with the result.
Roger B.
May 15, 2019
Saying one person’s opinion is the word by which we shall all live, is like saying today’s weather in Tel Aviv represents the world’s “climate“.
Fooz
December 3, 2019
“Longer than Israel existed”
Stop rewriting history. Israel existed since before the time of Mohammed and the birth of Islam.
Stop rewriting history. Israel existed since before the time of Mohammed and the birth of Islam.
Fooz
December 3, 2019
Oops. Correction. not possible to takeover one’s own ancestral homeland except through rewriting history. Israel is the birthplace of Judaism centuries before Islam even existed.
karen
January 23, 2018
this is the best hummus i've ever eaten, or made come to that!. Totally delish.
M S.
December 31, 2017
Carney certainly on the right track. So many interpretations of Zahav's hummus. Differences, whatever. But, Solomonov has done a video on how to make his Zahav hummus. Whole other world. Just discovered it. Now, its reputation makes sense. https://www.pannacooking.com/recipes/hummus-tehina-michael-solomonov/
Carney
December 30, 2017
Weird - this certainly is not the same recipe that Zahav posts on Food and Wine or on their own site. That recipe is sooooooooo much better than this one. It has more flavor, is simpler to prepare and, oh my, so much more authentic. Not sure where this one came from, but it is very ordinary and not at all flavorful. Oh well...whatever.
Pennywhistler
December 30, 2017
How is this different from the one on Wine & Cheese? How is that one better than this?
NuMystic
May 30, 2019
There are actually two different hummus recipes on Food & Wine, both substantially different than this one. It's also worth noting that this recipe is not identical to the one in his cookbook which calls for preparing the tehina sauce containing the tehina, garlic, lemon, and water separately.
NuMystic
May 30, 2019
Israeli Hummus with Paprika and Whole Chickpeas
https://www.foodandwine.com/recipes/israeli-hummus-with-paprika-and-whole-chickpeas-cocktails-2009
Hummus with Tahini & Spicy Chickpeas
https://www.foodandwine.com/recipes/hummus-with-tahini-and-spicy-chickpeas
https://www.foodandwine.com/recipes/israeli-hummus-with-paprika-and-whole-chickpeas-cocktails-2009
Hummus with Tahini & Spicy Chickpeas
https://www.foodandwine.com/recipes/hummus-with-tahini-and-spicy-chickpeas
Patricia M.
November 29, 2017
The baking soda lowers the pH, which help soften the chickpeas skin.
Karen M.
November 29, 2017
Cool to know. Thanks for the chemistry lesson! :) Helpful for all pureed bean dishes.
I also add bay leaf to the cooking water of beans to reduce their "gassy" influence on some folks digestion.
I also add bay leaf to the cooking water of beans to reduce their "gassy" influence on some folks digestion.
Karen M.
November 29, 2017
I meant to say ... what is the purpose of adding baking soda to the soaking water?
Karen M.
November 29, 2017
Very curious about the adding of baking soda to the chickpea cooking water. What is its purpose?
Patricia M.
November 29, 2017
I just read the Zahav's Hummus recipe in Food and Wine, and it is COMPLETELY different than this one. It calls for 7 cloves of garlic, unpeeled, that you cook in the same water as the chickpeas. You then peel and puree 6 of the cloves with the chickpeas, and use the one remaining to puree with the lemon etc. which then gets spooned on top of the hummus.....why is this recipe so completely different? Seems like the food and wine version would rectify the blandness issue a lot of commenters have here. I haven't tried the recipe yet, but plan to make the one on Food and Wine. Looks tastier than this one.
shelagh
November 29, 2017
Only one small grocery store where I am. No tahini there, but a product called
" Alwadi Tahina". It is still sesame seed paste, but I cannot find an explanation of the different between tahini and tahina.
" Alwadi Tahina". It is still sesame seed paste, but I cannot find an explanation of the different between tahini and tahina.
Gail S.
November 29, 2017
Tahini and Tahina are the same thing. Tahina is the way it is called in Hebrew and Arabic, Tahini - English
Chris H.
October 25, 2017
Delicious. Made some mods. Used 2 cups canned chick peas. Increased cumin to a 1/2 tsp along with 1/2 tsp of both sumac and zahtar. Teaspoon olive oil in the mix.
M S.
August 6, 2017
Have been following this Zahav hummus thing for two years. Raves all over the place. Yet, like some of the other commenters, I did not find it earth shattering. One huge factor may be the chick pea garnish that Zahov puts on it. The garnish is not included in this recipe. It is included others. Well worth finding and including it. (Just saw a FoodandWine version that has it.)
macfadden
April 12, 2017
Tasty hummus. We did not find it "life changing," as another reviewer thought, but it was definitely several steps above my usual recipe that calls for a can of chickpeas and a just a few tablespoons of tahini. It was very creamy and smooth tasting, without much sharpness from the garlic or lemon. I am not the sort of person who mail orders tahini from Philadelphia, but I did some research and decided on the house brand tahini at Whole Foods. It was not bitter at all.
Michael52
March 23, 2017
Is Soom tahini not bitter? I used Sadaf tahini as I had that on hand and found this recipe to be very bitter as that tahini is quite bitter. I also thought the recipe had a lack of garlic flavor and will modify next time. Texture is very nice, hopefully i can get good flavor in the future.
icharmeat
February 8, 2018
make your own tahini. it is as easy as making peanut butter and easier (technically) than making mayonaise.
GW
February 22, 2017
Just made it today, and the added step of soaking the dried chick peas, allowing the garlic to mellow and put through the fine mesh strainer before adding to the softened chickpeas is worth the effort. The added comments about switching out the lemon for red wine vinegar or roasting the garlic are all great ideas to try for future...did purchase the recommended Soom Foods Tahini through Amazon...served on a platter w/caper berries, red peppers, castelvetrano olives, marinated artichokes, creamy pickled herring, cornichons/pearl onions, pickled shallots, smoked salmon, gorgonzola and provolone cheeses, and crisp toasts...dinner is going to be good tonight!
tking213
February 21, 2017
Want to change things up a bit? Switch out the lemon with red wine vinegar. Sounds weird, I know. But I had it this way at a Turkish cafe and it was quite unique. Another idea is to use roasted garlic, its not bad either.
Korena V.
January 22, 2017
I've made this several times using canned chickpeas because I'm too impatient to wait for the overnight chickpea soaking, etc, and the hummus came out excellent. However I just made a batch with home-cooked chickpeas and HOLY CRAP it is TRANSCENDENT!! SOOO creamy and delicious. It really is buttercream-esque!
Taylor S.
January 17, 2017
This is incredible. I've been a devotee of the Ottolenghi hummus-making method for years now but I may have found a new favorite... The step where you process the garlic, lemon, and salt and then let it rest before straining is genius indeed.
draya3
January 15, 2017
Just finished making this for the fourth or fifth time. It's always the most requested thing for me to bring to any kind of pot luck. This time I peeled the garlic before processing to avoid pressing through the strainer. Just processed longer and it came out just as amazing. I doubled the recipe to make some for a friend, but this is not hard and very, very worth it! Getting that warm hummus right out of the food processor can't be topped by many other concoctions.
Laura
November 10, 2016
No where do I see removal of chickpea skins which adds to the creaminess. Usually if skins are left on you get that weird texture.
Tara J.
November 18, 2017
You don't here because 1) of the soaking in baking soda which makes them very soft, and 2) the (over)cooking with baking soda. I myself have peeled many a chickpea. Let me tell you - this recipe makes the creamiest hummus ever. Personally, I loved it. But I also like garlicky hummus. So depending on my mood I may add in actual garlic to kick that aspect up. I REALLY enjoyed this. I've not been to Israel, but I ate in an Israeli restaurant in Paris and this is VERY similar to what I had there. Definitely recommend.
Mari N.
October 19, 2016
Great recipe! I used the tahini my supermarket carries, -and it was still very tasty. It is very subtle, yet flavorful, thick & creamy.
Dimitra A.
October 6, 2016
I use the Ottolenghi method for hummus and remove the sounds of the chickpeas ... that is what makes the hummus creamy and blending at high speed in my Vitamix. I have been using the Preferida brand of chickpeas fir years and always to rave reviews. Btw ... Greeks did not invent hummus its origins are from the Arabic countries.
Hummuvation
June 23, 2016
Excellent. Slightly more hassle than the hummus I usually make, but definitely an interesting variation. I'll be making this again.
mick
June 16, 2016
I didn't know overcooked chickpeas is a secret. It is good to know.
I made double batch too. It tastes wow.
I made double batch too. It tastes wow.
Daniel A.
June 4, 2016
Although this hummus was delicious and healthy the process is just too long. Tack on special orders like tahina and this one just didn't seem worth the "trouble".
Maggie A.
June 29, 2016
Real hummus has tahina (tahini) in it. You can buy it at any grocery store now.
Alice
July 13, 2017
I actually substitute peanut butter for tahini, but I don't use a whole lot, as the flavor is quite strong. And then use some sesame oil in addition to olive oil.
caarin
May 30, 2016
After visiting the freshly opened Dizengoff for hummus in Chelsea Market yesterday, I had to try Solomonov's recipe at home. This was glorious. The same creamy light consistency as the Dizengoff and Zahav. Of course it's easier to buy hummus at the store - but this was worth every minute. Dizengoff is famous for the toppings they add to their hummus. I warmed up some tapenade and put it in the center - just great. The only note I have is when they say use a big pot to cook the chickpeas - yes! I made quite a foamy mess cooking the chickpeas in a 3 1/2 quart pot. Will definitely take out the stock pot next time. And there will be a next time - soon.
Kara
May 7, 2016
I will never buy canned chickpeas again. This method makes the creamiest most delectable hummus. I made a double batch so I could freeze some for later!
jerri
May 7, 2016
does this freeze well? i also made a double batch for the 2nd time. i'd love to freeze some. we are eating this waaay to fast......
Maggie A.
June 29, 2016
My father makes the most amazing hummus ever. He freezes the cooked chickpeas, but not the finished product. :) Works great.
jerri
May 1, 2016
without a doubt, hands-down, the best hummus ever! followed it to the letter and it came out absolutely perfect. i used the soom tehini ( ordered from amazon). order 2 - it's great stuff. i don't know if it made a difference, but from now on that's what i will use. thanks for an amazing recipe!
Kiki
April 13, 2016
"Here we're using the single batch of Tehina Sauce developed by Bon Appétit." What is the tehina sauce referred to in the Author Notes? Is that different than the hummus recipe?
Kristen M.
April 13, 2016
Apologies for the confusion—in Solomonov's book the garlic, lemon, tahini and salt mixture in step 3-4 is written as a separate recipe to make a larger batch of Tehina Sauce, but we followed Bon Appetit's lead and went with a single combined recipe. I'll clarify the headnote.
Gloria B.
April 2, 2016
Yes I did, AND I also submitted a correction of the company name right after M first message. Guess you didn't see that.
julie.hewitt.58
April 2, 2016
Agree with drbabs on this one...too much tahini for me and garlic was bit strong. Blended it with avocodos and had raves. New guacamole. ..sooo yummy
Gloria B.
April 1, 2016
Is Tehini and Tehina the same product? Chef Michael Solomonov loves Soom Foods. I could only find Tehina by Som Foods on Amazon. Is this the same product he used in his version of hummus??
Pennywhistler
April 2, 2016
Actually, you spelled the company's name wrong, which might explain some of your problems.
Pennywhistler
March 31, 2016
It don't mean squat unless you are using really really good quality dried chickpeas. Canned is atrocious, and normal peas found in the US are the very bottom of the import barrel.
Demand the best!
Demand the best!
drbabs
March 29, 2016
Just made this today--I really liked the technique of mellowing the garlic in the lemon juice, but it causes the garlic to be more of a background taste, which is ok with me. I don't tolerate raw garlic all that well. However, there's a lot of tahini, and it overwhelms the taste of the hummus. I'd suggest holding the tahini sauce separately, and then adding it a bit at a time to the pureed chickpeas until it tastes the way you want it to. Also, I used a lot more lemon than the recipe called for, and mine doesn't taste lemony at all. Again, I think it's the tahini. I'm off to buy more chickpeas--I'm going to cook up another batch and blend it all together with more lemon till it tastes the way I like it. It is very creamy, though, which is very nice.
Pennywhistler
March 31, 2016
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."
Heather
March 28, 2016
This was nice, but I thought it was rather bland. I couldn't taste garlic at all. I should have done what I normally do, and double the amount of garlic.
kzmccaff
April 5, 2016
I had the same problem! I made it last night and just had some around 3pm with pita and it was bland (time just to show it had a chance to sit!). I put some into a little glass jar to bring to work for a snack--I think it probably would be better with some fresh spices on top as pictured. I think next time I'll add more of lemon and garlic sauce!
The texture, however, was awesome!!
The texture, however, was awesome!!
fur8elise
March 28, 2016
This tastes even better, if the cumin is heated in a frying pan just until fragrant.
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