HUMMUS TEHINA
We love chef Michael Solomonov's hummus all by itself, but it's also an incredible foundation for any seasonal toppings, from harissa-spiced shaved carrots to spiced black-eyed peas to fresh spring peas and pickled onions.
Provided by Michael Solomonov
Categories Hummus Sesame Chickpea Appetizer Dip Graduation Back to School Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 3 1/2 cups
Number Of Ingredients 8
Steps:
- Place the chickpeas in a large bowl with 1 teaspoon of the baking soda and cover with water. (The chickpeas will double in volume, so use more water than you think you need.) Soak the chickpeas overnight at room temperature. The next day, drain the chickpeas and rinse under cold water.
- Place the chickpeas in a large 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, until the chickpeas are completely tender. Then simmer them a little more. (The secret to creamy hummus is overcooked chickpeas; don't worry if they are mushy and falling apart a little.) Drain.
- Combine the chickpeas, tehina sauce, salt, and cumin in a food processor. Purée the hummus for several minutes, until it is smooth and uber-creamy. Then purée it some more!
- To serve, spread the hummus in a shallow bowl, dust with paprika, top with parsley and more tehina sauce if you like, and drizzle generously with olive oil.
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Addis Kifle
[email protected]This hummus is the worst I've ever had. I'm never making it again.
Its Sarfin
[email protected]This hummus is not very flavorful. I'm disappointed.
Rapheal Meeks
[email protected]This recipe is a bit too complicated for me. I prefer a simpler hummus recipe.
Javarie Mcdowell
[email protected]This hummus is a bit too runny for my taste. I'll add more chickpeas next time.
Nawab Ali Nawab khan
[email protected]I found this hummus to be a bit bland. I'll add more garlic and lemon juice next time.
Mattfaisao
[email protected]This hummus is a bit too spicy for me. I'll reduce the amount of cayenne pepper next time.
Joseph Ross
[email protected]I'm a vegan, so I use aquafaba instead of eggs in this recipe. It works perfectly.
Saeed bhatti Khan
[email protected]I'm allergic to tahini, so I substitute Greek yogurt in this recipe. It turns out great!
obinna michaael
[email protected]This hummus is a great way to use up leftover chickpeas.
Arjun Yari
[email protected]I love to experiment with different flavors of hummus. I've added roasted red peppers, sun-dried tomatoes, and even chocolate chips.
Chris Kenon
[email protected]This hummus is so easy to make. I just throw all the ingredients in my food processor and blend until smooth.
urashen pillay
[email protected]I've made this hummus several times and it always turns out perfect. It's my go-to recipe for hummus.
I AM APOURBO
[email protected]This hummus is a great source of protein and fiber. It's also a good source of vitamins and minerals.
Charlotte Harrison
[email protected]I love that this recipe uses tahini instead of oil. It makes the hummus so much more flavorful.
T YANG
[email protected]This hummus is perfect for dipping vegetables, crackers, or pita bread.
Dk Pm
[email protected]I'm not usually a fan of hummus, but this recipe changed my mind. It's so delicious and easy to make.
Petrus Le Roux
[email protected]I made this hummus for a party and it was a huge hit! Everyone loved it.
Village vlog
[email protected]This hummus is the best I've ever had! It's so creamy and flavorful. I love that it's made with tahini instead of oil, which makes it a healthier option.