Hummus Tehina Food

ZAHAV'S HUMMUS 'TEHINA'

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.

HUMMUS

Steps:

• Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

HUMMUS TEHINA

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.

THE BEST HUMMUS

Steps:

• Drain the chickpeas in a medium mesh sieve, reserving the liquid. Reserve about 7 chickpeas for garnish.
• Process the tahini, garlic and cumin in a food processor. With the motor running, slowly drizzle in 2/3 cup of the reserved chickpea liquid (if you don't have exactly 2/3 cup, add water until the total amount is 2/3 cup) and process until light and very creamy, 1 to 2 minutes. The mixture will appear broken at first but will come together after all the liquid is added and has been processed for a minute or two.
• Add the chickpeas, the lemon juice and 1/2 teaspoon salt to the tahini mixture. Process until the mixture is extremely smooth, scraping down the sides occasionally, about 4 minutes. Thin with more water if you prefer a looser consistency. Taste and season with more salt, lemon juice or cumin as desired.
• Spoon the hummus into a shallow bowl, making a well in the center, and drizzle liberally with oil. Top with the reserved chickpeas and sprinkle with paprika. Serve with pita bread, pita chips or cut raw vegetables.

HUMMUS III

Steps:

• Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
• Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

HUMMUS

Steps:

• Thoroughly rinse the chickpeas in a colander under cold running water. Tip into the large bowl of a food processor along with 60ml of the oil and blitz until almost smooth. Add the garlic, lemon and tahini along with 30ml water. Blitz again for about 5 mins, or until the hummus is smooth and silky.
• Add 20ml more water, a little at a time, if it looks too thick. Season and transfer to a bowl. Swirl the top of the hummus with the back of a dessert spoon and drizzle over the remaining oil. Serve with crunchy crudités and toasted pitta bread, if you like.

HUMMUS BI TAHINA (TURKISH HUMMUS)

Steps:

• Combine all ingredients (except those for garinsh) in a blender or food processor.
• Blend into a smooth, creamy paste.
• Taste and add more lemon juice or salt to suit your taste.
• It should be the creamy consistency of mashed potatoes.
• Thin with additional lemon juice, chick pea liquid or water if necessary.
• Scrape into an attractive looking bowl.
• Drizzle oil over the surface in a decorative pattern and sprinkle with ground chili pepper and freshly chopped parsley.
• Serve with wedges of pita bread and raw vegetables.