So excited about this recipe from the Zahav cookbook – leads to impossibly smooth hummus, just like at the restaurant. But you do have to be willing to devote more than an hour to, well, making hummus. Bonus if you get the cookbook: there are tons of uses for the tehina sauce, which you’ll have leftovers from making for this.
Tehina sauce for hummus:
1 head garlic
¾ cup lemon juice (from 3–5 lemons)
2 generous cups tehina
½ teaspoon ground cumin
Break up the head of garlic over a blender. Add the lemon juice and ½ teaspoonsalt. Blend on high for a few seconds. Let the mixture stand for 10 minutes.
Pour the mixture through a fine-mesh strainer set over a large mixing bowl, pressing on the solids to extract as much liquid as possible. Discard solids. Add the sauce to the strained lemon mixture in the bowl, along with the cumin and 1 teaspoon of the salt.
Whisk the mixture together until smooth (I used a food processor), adding ice water, a few tablespoons at a time, to thin it out – up to 1.5 cups worth. The sauce will lighten in color as you whisk.
Taste and add up to 1 ½ teaspoons more salt and cumin (optional).
(Makes 3 ½ cups)
1 cup dried chickpeas
2 teaspoons baking soda
1 ½ cups Tehina Sauce (see above), plus a bit more for the topping
1 teaspoon kosher salt
¼ teaspoon ground cumin
Chopped fresh parsley
Olive oil, for drizzling
Place the chickpeas in a large bowl with 1 teaspoon of the baking soda and cover with plenty of water (more than you think you need). Soak the chickpeas overnight at room temperature. The next day, drain and rinse under cold water.
Place the chickpeas in a pot with the remaining 1 teaspoon baking soda and add cold water to cover by at least 4 inches. Bring the chickpeas to a boil over high heat, skimming off any scum that rises to the surface. Lower the heat to medium, cover the pot, and continue to simmer for about 1 hour (or longer if needed), until the chickpeas are completely tender. Drain.
Combine the chickpeas, tehina sauce, salt and cumin in a food processor. Puree the hummus for several minutes, until it is smooth and very creamy.
To serve, spread the hummus in a shallow bowl, dust with paprika, top with parsley and more tehina sauce (optional), and drizzle with oil.