Skip to main content

The Zahav Hummus



Several times during the making of this hummus, you will doubt yourself. Am I adding too much lemon juice or way too much tahini, you will think. Why is there no olive oil going into the blender. And who puts iced water in a hummus.

But keep aside all your past hummus making experiences and believe in the genius that is Mike Solomonov, the chef who made Zahav the leading voice of Israeli cuisine in US. For only then you get rewarded with a hummus that is as silky smooth as a buttercream, with a texture that feels like you are eating clouds.

In the months following the publishing of Zahav cookbook, the hummus recipe took the world by storm. I noticed it a couple of weeks back on Food52 and was taken in by how counterintuitive everything in that recipe was. This might not be the first hummus recipe on this blog but I am fairly sure that this might be the final one.

Ingredients
1/2 cup chickpeas
1 tsp baking soda
2 garlic cloves, unpeeled
1/6th cup fresh lemon juice
1/2 tsp salt
1/3 cup tahini
hearty pinch of ground cumin
olive oil, paprika and chopped parsley or cilantro, for serving

Put chickpeas in a large bowl with 1/2 tsp baking soda and cover with plenty of water. Soak overnight and the next morning, drain and rinse under cold water. Put chickpeas in a pressure cooker with 1/2 tsp baking soda and enough water to cover by at least 4 inches. Cook until the chickpeas are completely tender and maybe even a little mushy. Because of the baking soda, this will take less time than you think - took about 3 whistles in mine. You can obviously cook the chickpeas without the pressure cooker in a large pot but it will take around an hour to simmer and get mushy. Drain the chickpeas and keep aside.

Process garlic, lemon juice and salt in a food processor or blender until coarsely pureed. Let sit for 10-15 minutes for the lemon juice to absorb the garlic flavours. Strain the mixture through a fine mesh sieve, pressing to get as much liquid as possible. Return the sieved liquid to the blender. Add tahini and pulse to combine. Add 2 tbsp iced water and blend until the mixture is very smooth, pale, and thick. Add chickpeas and cumin and puree for 1-2 minutes, until the hummus is smooth. Keep blending until the hummus appears very creamy. Taste and adjust the seasoning with more salt, lemon juice or cumin if required.

Serve in a shallow bowl, with a sprinkle of paprika and chopped parsley or cilantro leaves as well as a generous pour of olive oil. 


Comments

Richa said…
I LOVE Hummus but never had the courage to try and make it at home, this time I just might, thank you :)

Popular posts from this blog

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

Farm to Fork in Chail

Back in 19th century, when Shimla was the summer capital of India, the Maharaja of Patiala got the British rulers riled over his dalliances and got banned from entering the city. Not the one to be put down so easily, he found a tiny little town about an hour from Shimla and made Chail his very own summer capital. Today, Chail still has the impressive Palace that the Maharaja built and the highest cricket ground in the world. There really isn't much more to the city apart from a small local market and a couple of hotels that get spillover crowd from Shimla in the summers. It's a pleasant little diversion but that's not why I went to Chail. I stopped nine kilometers short of the town to make Ekam my home for a weekend.

Sumeet Singal built this house on a cliff as his own weekend home. Today, even when Ekam is open as a luxury boutique resort, the cosy homely feeling remains intact. I asked Sumeet what there was to do during my three day holiday at Ekam. He told me that ther…

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…