Hummus is a staple in our house. It is a good source of protein and my daughter absolutely loves it, which is great because it’s always a struggle to have her eat meat or fish.
I pretty much make it every week and use it for school lunches, wraps (like here), snacks etc…Mostly, we just like to graze on it with pita chips (these) and cucumber and carrots sticks.
I used to rely on this recipe for a long time but then, I came across Zahav’s hummus tehina recipe in Food 52. Excited to try something new (some things never change), I made it the very same day and what can I say… I was shocked! I admit that I didn’t have dry chickpeas in my pantry so I used canned chickpeas instead but still, the improvement from my regular recipe was major. It is not a surprise that Bon Appétit named it their 2015 dish of the year.
Update: I have now tested the recipe trying dry chickpeas, the result was truly out of this world. The level of creaminess achieved justifies the extra time needed to prepare the chickpeas. I am a convert!
There are different tricks and techniques that contribute to this hummus’s exceptional creaminess (some actually compare it to the texture of buttercream), but for me, the genius part lies in the way it uses garlic.
Using fresh garlic, which is highly perishable once it’s peeled, usually doesn’t grant your hummus a long life expectancy and typically, the flavor gets worse the longer it sits. I make it sound like this is something I knew but I actually didn’t know that. This is what the Zahav’s chef Michael Solomonov says.
But in Solomon’s genius recipe, the garlic cloves are used whole, unpeeled and pulsed in with lemon and salt. After letting the mixture sit for 10 minutes, you strain it and get a fabulous garlic infused lemon juice. You basically get the best of the garlic without the edge.
Something else that I learned is that hummus is best eaten at room temperature, but when it’s that good, there’s not much left to save in the fridge anyway. Mine definitely didn’t last long…Find the recipe here.