Skip to main content
Epicurious

Hummus Tehina

4.4

(4)

Three bowls of hummus
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Rhoda Boone

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.

Recipe information

  • Yield

    Makes 3 1/2 cups

Ingredients

1 cup dried chickpeas
2 teaspoons baking soda
1 1/2 cups Basic Tehina Sauce, plus a bit more for topping
1 teaspoon kosher salt
1/4 teaspoon ground cumin
Paprika
Chopped fresh parsley
Olive oil, for drizzling

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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!

    Step 4

    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.

Image may contain: Plant, Food, Lunch, Meal, and Produce
Reprinted from Zahav: A World of Israeli Cooking, by Michael Solomonov and Steven Cook, copyright © 2015. Published by Houghton Mifflin Harcourt.
TagsDipIsraeliMiddle EasternChickpeaBean and LegumeVegetableTahiniStarterDinnerDairy FreeGluten FreeVegetarianVeganEasyFood ProcessorCookbooks

See Related Recipes and Cooking Tips

Read More
Ta’ameya (Fava Bean Fritters)
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Chickpeas in Coconut Sauce
Scoop up these warmly spiced chickpeas with any flatbread or spoon them onto rice.
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Passion Fruit Curd
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Kimchi Gim Bugak (Fried Seaweed Chips)
Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.
Pan-Fried Turmeric Bread (Kubez Kimaaj)
Kubez bread, a.k.a. kimaaj, is an Arabic flatbread or pita bread. It’s a staple in the Middle East used as an accompaniment for various dishes or as a wrap.
Frijoles de la Olla Ramen (Mexican Stewed Beans)
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
Brussels Sprouts Latkes
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.