Zahav Hummus

This hummus is life. The recipe makes a ton and I could honestly sit there with a spoon eating it all in one sitting. It is that good. Again I say to the good peskytarians in the back, PLEASE PEEL THE CHICKPEAS. See my falafel post if you need to hear it again. It just makes it that much better. I dream of a day when we aren’t stuck in our houses and I can eat Michael Solomonov’s actual hummus again, but until then, this will be a weekly staple in our house. ( adapted from Zahav’s Hummus Tehina)

What you’ll need:

• 1 15oz can chickpeas

• Juice of 1.5 large lemons ( 1/3c) or more if you like it extra lemon-y

• 2-4 cloves garlic, grated

• 1 3/4 tsp kosher salt

• 1c sesame tahini

• 1/2tsp ground cumin

• paprika, olive oil, and chopped fresh parsley for serving

  *Note: this hummus can be a base for whatever you want it to be. To make it a hearty meal, you can top with any protein or veggies your heart desires and serve with pita or your favorite dipper like they do at Dizengoff. This is your chance to get creative but I promise you the original does not disappoint!

Directions:

1) Rinse, peel, and pat dry the chickpeas.

2) In a food processor, combine lemon juice, grated garlic, and 1/4tsp salt. Let sit for 10 minutes.

3) Add tahini to food processor along with the remaining 1 1/2tsp salt and cumin and blend. You will have a sauce that is almost like a thick paste.

4)Once you have this paste consistency, add 1/2c ice water to the food processor a little at a time while it is running to smooth it out.

5) Add the chickpeas and continue to blend. You will have to stop 2-3 times throughout the process to scrape down the sides. It will take about 2-3 minutes to get to the creamy, fluffy consistency we are aiming for. You can also add more water if at any point it is too thick. I found that the 1/2c worked well. Add more of the garlic, salt, lemon juice or cumin if needed.

6) Spread hummus onto a plate or low bowl and drizzle with olive oil and a sprinkle of paprika or parsley if you choose. If you’re feeling wild, add the extra toppings like I mentioned above. Store leftovers in an air-tight container in the fridge for up to 5 days.