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

Healthy Spinach Rice for Microwave Potluck Party

Is it really two years that Srivalli has been running her innovative microwave cooking event . She's prompted me to try my microwave for more than just heating several times. Just like last year, Srivalli celebrates the event anniversary with a potluck party . I took a dessert to the party last time around, but this time I was rooting for something healthier. I turned to last year's roundup, and there was this spinach rice . Valli, hope you don't mind getting the same dish on the menu again. To make spinach rice, wash and soak 1/2 cup rice. In a microwave safe dish, heat a tsp of ghee for 30 seconds. Add 5-6 peppercorns and heat for another 10 seconds. Now add a small onion, chopped finely and microwave for another 30 seconds. Add a cup of finely chopped spinach, 1/2 a tsp of garam masala and another 1/2 tsp of salt. Mix and cook for 2-3 minutes until the spinach wilts. Add rice to the bowl, and a cup of water then pop it back in the microwave for 5 minutes. Bring it

The Bread Whisperer

What do an electrical engineer, a monk and an IT trainer have in common? These are all the things Abhilash was before he turned his attention to bread baking. Not the one to pick an easy path, Abhilash started with the most temperamental of breads - the sourdough - as his baking adventure. At first, he was baking these loaves for himself. Accolades from friends and family quickly followed and much to the delight of this writer, he turned his passion into a full time career six months back. For the uninitiated, a sourdough bread is made by fermenting the dough with naturally occurring yeast, making it harder to perfect than the bread made with commercial yeast. The bread's signature tang and the open crumb, with lots of holes, is only made better with a high hydration dough that is super tricky to master. While extremely popular around the world, good sourdough is an elusive commodity in Mumbai and there are only a handful of bakers I would trust when I am looking for bread.

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru