ZAHAV'S HUMMUS 'TEHINA'
This recipe comes from Zahav, the chef Michael Solomonov's Israeli restaurant 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. While it's well worth the effort to cook the dried chickpeas yourself, substituting a couple of cans of cooked chickpeas is perfectly acceptable.
Provided by Melissa Clark
Categories dips and spreads, appetizer, side dish
Time 2h30m
Yield 4 cups
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 14 grams, Carbohydrate 23 grams, Fat 18 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 356 milligrams, Sugar 3 grams
BEST ISRAELI HUMMUS
Having been to Israel numerous times and having tried hummus all over the country, I find this hummus recipe pretty close to what you would find there. To save time, I use canned garbanzo beans, but friends who use the same recipe tell me that the dried beans are the way to go.
Provided by LI-Ray
Categories Spreads
Time 15m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Blend garbanzo beans, tahini, garlic, salt and lemon juice in food processor until smooth and fluffy.
- Spoon onto small plate, flatten and add garnish per serving.
- Serve with warm pita bread, pickles and cherry peppers.
CREAMY ISRAELI-STYLE HUMMUS
Creamy, smooth, and tasty hummus that uses a hint of peanut butter.
Provided by Sonya Sargent
Categories 100+ Everyday Cooking Recipes Special Collection Recipes New
Time 2h10m
Yield 8
Number Of Ingredients 10
Steps:
- Combine 2 tablespoons chickpea liquid and 1 cup chickpeas in a bowl for hummus. Reserve remaining chickpeas and liquid for another use.
- Combine olive oil, peanut butter, lemon juice, sesame oil, cumin, onion powder, and salt in a blender. Blend until smooth, about 2 minutes. Pour in chickpeas and liquid and blend until creamy, 2 to 5 minutes.
- Transfer to an airtight container and chill in the refrigerator for at least 2 hours before serving. Garnish with green onions to serve.
Nutrition Facts : Calories 92.4 calories, Carbohydrate 9.1 g, Fat 5.5 g, Fiber 1.7 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 260.2 mg, Sugar 0.4 g
More about "israeli style hummus recipes"
CLASSIC ISRAELI HUMMUS RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.4/5 (61)Total Time 13 hrs 10 minsCuisine Greek, Kosher, Middle EasternCalories 325 per serving
THE BEST SMOOTH HUMMUS RECIPE - SERIOUS EATS
From seriouseats.com
Ratings 29Calories 111 per servingCategory Appetizers And Hors D'oeuvres, Hummus, Snacks
HOMEMADE ABU HASSAN HUMMUS RECIPE - THE EDGY VEG
From theedgyveg.com
ISRAELI HUMMUS - JAMIE GELLER
From jamiegeller.com
ZAHAV'S SILKY SMOOTH ISRAELI HUMMUS - JUST A LITTLE BIT …
From justalittlebitofbacon.com
TRY THIS ISRAELI-STYLE HUMMUS RECIPE FOR A HEALTHY SNACK
From westchestermagazine.com
THE PERFECT ISRAELI HUMMUS RECIPE IS HERE - WGBH.ORG
From wgbh.org
YOCHAI’S AUTHENTIC ISRAELI HUMMUS - JEWISH FOOD HERO
From jewishfoodhero.com
ISRAELI HUMMUS - THE TASTE OF KOSHER
From thetasteofkosher.com
SIMPLIFIED ISRAELI-STYLE HUMMUS - EATING BY ELAINE
From eatingbyelaine.com
AUTHENTIC HUMMUS RECIPE - JAMIE GELLER
From jamiegeller.com
ISRAELI-STYLE HUMMUS RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Total Time 10 hrs 21 minsServings 20Calories 110 per serving
- Place chickpeas in a large bowl; cover with water to 2 inches above chickpeas. Soak overnight at room temperature.
- Drain chickpeas. Place chickpeas and baking soda in a large Dutch oven. Add enough water to cover chickpeas by 4 inches (about 5 cups); bring to a boil. Skim any residue that rises to the surface. Reduce heat to medium; cover and simmer 50 minutes or until chickpeas are very tender. Drain.
- Combine juice and garlic in a medium bowl; let stand 10 minutes. Add tahini, stirring with a whisk. Add ice water, 1 tablespoon at a time, stirring with a whisk after each addition until tahini mixture falls off whisk in thick ribbons.
- Place chickpeas in a food processor. Add tahini mixture; process until very smooth. Add salt and cumin; process to combine. Place hummus in an airtight container; refrigerate 2 hours or up to overnight.
BEST ZAHAV'S HUMMUS RECIPE - HOW TO MAKE HUMMUS TEHINA
From food52.com
WE’RE OBSESSED WITH THIS LOADED HUMMUS RECIPE - MY JEWISH …
From myjewishlearning.com
BEST HUMMUS RECIPE - HOW TO MAKE HOMEMADE HUMMUS - DELISH
From delish.com
ISRAELI HUMMUS RECIPE | MY JEWISH LEARNING
From myjewishlearning.com
AUTHENTIC HUMMUS: BEST ISRAELI-STYLE (OTTOLENGHI) - GARLIC HEAD
From garlic-head.com
ISRAELI-STYLE HUMMUS RECIPE | SIDECHEF
From sidechef.com
EXTRA GARLICKY 'ISRAELI-STYLE' HUMMUS » THE PRACTICAL KITCHEN
From thepracticalkitchen.com
GREEN GODDESS HUMMUS - MINIMALIST BAKER RECIPES
From minimalistbaker.com
MICHAEL SOLOMONOV'S HUMMUS MASABACHA - FOOD & WINE
From foodandwine.com
You'll also love