Best 2 Hummus Tehina Recipes
Hummus tehina, also known as hummus, is a delicious and versatile Middle Eastern dip or spread made from chickpeas, tahini, lemon juice, garlic, and cumin. It is creamy, flavorful, and incredibly easy to make. With its popularity rising worldwide, there are countless variations of hummus recipes available, each with its unique taste and texture. Whether you prefer a classic hummus recipe or one with added flavors and ingredients, this article will guide you in finding the best hummus tehina recipe that suits your taste preferences. Let's delve into the world of hummus and discover the perfect recipe for you to enjoy with your favorite pita chips, vegetables, or crackers.
Check out the recipes below so you can choose the best recipe for yourself!
ZAHAV'S HUMMUS 'TEHINA'
This recipe comes from Zahav, the chef Michael Solomonov's Israeli restaurant in Philadelphia, which is known for its silky and wonderfully rich hummus. Garlic and lemon play small roles here; the indisputable co-stars are the freshly cooked chickpeas and the nutty tahini. While it's well worth the effort to cook the dried chickpeas yourself, substituting a couple of cans of cooked chickpeas is perfectly acceptable.
Provided by Melissa Clark
Categories dips and spreads, appetizer, side dish
Time 2h30m
Yield 4 cups
Number Of Ingredients 10
Steps:
- In a bowl, cover chickpeas by at least 2 inches of cold water. Add 1 teaspoon baking soda and let soak at room temperature overnight. Drain and rinse.
- In a medium pot, cover soaked chickpeas by at least 4 inches of water. Add the remaining teaspoon baking soda and bring to a boil over high heat. Reduce heat to medium high and let cook at a vigorous simmer until chickpeas are quite soft, 1 to 1 1/2 hours. (Overcooked chickpeas are the secret to creamy hummus, so don't worry if they start to break down a little.) Drain.
- While chickpeas are cooking, make the tahini sauce. In a blender, combine the lemon juice, garlic and 1/4 teaspoon salt. Let mixture sit 10 minutes. Add tahini, remaining 1 1/2 teaspoons salt and the cumin, and blend until a thick paste forms. Add 1/3 to 2/3 cup ice water while blender is running, a little at a time, until sauce is smooth. You're looking for a perfectly smooth, creamy sauce.
- Add the warm, drained chickpeas to blender with tahini mixture. Blend until perfectly smooth and not at all grainy, stopping to scrape down sides of bowl occasionally. This blending may take upward of about 2 minutes; just keep going until the mixture is ultracreamy and fluffy, adding a little water if you need it to make the contents of the blender move. Taste for seasonings, adding more salt, lemon juice and/or cumin as needed.
- To serve, spread the hummus on a plate, dust with paprika, drizzle with olive oil and sprinkle with parsley.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 14 grams, Carbohydrate 23 grams, Fat 18 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 356 milligrams, Sugar 3 grams
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.
Tips:
- Choose the right chickpeas: Dried chickpeas are best for hummus because they have a better flavor and texture than canned chickpeas. If you use canned chickpeas, be sure to rinse and drain them well before using.
- Cook the chickpeas properly: Chickpeas should be cooked until they are tender but not mushy. This usually takes about 1 hour in a pressure cooker or 2 hours in a slow cooker. You can also cook chickpeas in a regular pot on the stovetop, but this will take longer.
- Use a food processor or blender: A food processor or blender is essential for making hummus. It will help you to achieve a smooth and creamy texture.
- Add the ingredients slowly: When adding the ingredients to the food processor or blender, do it slowly and gradually. This will help to prevent the hummus from becoming too thick or thin.
- Taste the hummus as you go: Hummus is a versatile dish, so you can adjust the flavor to your liking. Add more lemon juice, salt, or garlic until you reach the desired flavor.
Conclusion:
Hummus is a delicious and versatile dish that can be enjoyed as a dip, spread, or sandwich filling. It is also a good source of protein, fiber, and healthy fats. With these tips, you can make hummus at home that is just as good as, if not better than, store-bought hummus. So next time you're looking for a healthy and delicious snack or appetizer, give hummus a try!
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