Zahav-inspired creamy, smooth hummus
Like eating billowy clouds of chickpeas
The perfect hummus should be rich and creamy, but not heavy; smooth, but not watery. Inspired by chef Mike Solomonov, chef and owner of Philadelphia-based restaurant Zahav, I set out to create a hummus recipe that’s easy to make at home and as luxurious as the original Solomonov creation.
Bonus: there’s no need to peel the skins (ain’t nobody got time for that) and you can make your own tahini at home with two ingredients!
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Table of contents
Recipe
FAQs
Content rights
Watch my video on YouTube!
Recipe
Makes: about 3 cups
*Please read FAQs below for substitutions and other important information*
Adapted from Mike Solomonov for Munchies
Ingredients
½ cup dried chickpeas
1 tsp baking soda, divided
¼ garlic clove
juice from half a lemon (about 1⁄6 cup)
8 oz. tahini (see notes for homemade tahini recipe)
½ cup ice water (plus more if needed)
½ tsp table salt, more to taste
¼ tsp cumin
To garnish: paprika, olive oil, parsley
Instructions
The night before, rinse and soak chickpeas in 2-3 cups of water with ½ tsp baking soda. The water level should be 1-2 inches above the chickpeas. Cover and let rest at room temperature overnight.
The day of, drain and rinse chickpeas. Add them to a large-bottomed pot e.g. Dutch oven. Add the other ½ tsp baking soda and cover with water until the level is 1-2 inches above the chickpeas. Simmer them, partly covered, on medium-low for about 1 ½ hours, or until the chickpeas are very soft and coming apart. You can also cook them in an Instant Pot using the pressure cook setting on high for 15 minutes (be aware the texture of the hummus may be different).
While the chickpeas are simmering, make the tahini sauce. In a food processor (or blender), pulse the garlic and lemon juice until the garlic is broken up into small pieces.
Add the tahini, salt, and cumin and gradually pour in the ice water. The sauce should be pale and thick, and more like a paste. You may not use the entire ½ cup, or you may need more depending on what tahini you use.
Drain the cooked chickpeas. Let cool to allow the chickpeas to firm a bit—if you process immediately, you’ll get a very soupy hummus. Blend in your food processor or blender until creamy and smooth. Add more seasoning to taste.
Serve with traditional garnishes such as paprika, olive oil, parsley, and/or some of the cooked chickpeas. Or be a little more adventurous and sprinkle some za’atar.
Notes
How to make homemade tahini
Makes: about 12 oz.
Preheat the oven to 350°F (177°C). Spread 2 cups of hulled white sesame seeds evenly on a parchment lined baking sheet. Place the sheet on the middle rack and roast for 5-10 minutes, stirring occasionally to cook the seeds evenly. They should be light golden brown. Let cool before blending them in a food processor or blender.
While blending, add ½ cup extra virgin olive oil. The mixture should be thick and somewhat runny. Store in an airtight container in the refrigerator.
Storage
Store hummus in an airtight container in the refrigerator for up to 5 days. To freeze, place in an airtight container and drizzle a layer of olive oil on top. It will retain its creamy texture for up to 3 months.
FAQs
Do I have to soak the chickpeas overnight?
I explain more about this in the video, but as a short summary, it helps reduce the cooking time of the chickpeas. So it is recommended.
Can I use canned chickpeas?
You probably can—I haven’t tested my recipe with canned chickpeas unfortunately, so I’m not sure what the exact conversion is between dried and canned.
Can I use store-bought tahini instead?
Yes.
Do I have to use tahini?
To make authentic hummus, you should use tahini. I personally have tried almond butter, and let’s just say it’s not a very good substitute.
Does the water have to be iced?
Yes, otherwise the paste will break.
Content rights
This recipe was first published in my Substack newsletter on June 9, 2022. All content (photo and text) is my original work and cannot be used without permission. For any commercial or noncommercial use, please reach out to me at joyychiew [at] gmail [dot] com.