Hummus Recipe: A Household Favourite | The Woks of Life

I’m ashamed to say that again in 2017, we posted a deeply inauthentic hummus recipe. As we speak, we proper these wrongs with Michael Solomonov’s (of Zahav fame) nice hummus—plus our private suggestions for fulfillment. 

You may nonetheless reference that old post for a nonetheless superb recipe for 2 sorts of pita chips—one salty and one cinnamon-sugar candy! And for those who can’t discover tahini paste, it gives an honest workaround. 

The All-important Tahini 

The chief motive individuals referred to as me out on my naively subpar hummus recipe was the shortage of tahini. I by no means knew methods to whip it correctly for a easy hummus, so I’d forgo it totally.

That’s earlier than some useful instruction and hummus training from Zahav: A World of Israeli Cooking by Michael Solomonov. It’s an incredible cookbook, stuffed with tales and actually scrumptious recipes.

The trick is to whip the tahini with garlic, lemon juice, and ice water to make a tahina sauce, after which add the chickpeas. This recipe follows the identical formulation, with some slight changes on salt, which might all the time be modified per your tastes. 

Hummus Ingredients

One other very important notice: tahini paste is NOT the identical as Chinese language sesame paste. Tahini paste is far lighter in colour and smoother in consistency. Chinese language sesame paste is darker, extra toasted, and has a agency, nearly sandy texture. 

Thinner vs. Thicker Hummus? 

It looks like each time I make hummus, I grapple with a break up persona second. In fact, I need my hummus to be tremendous easy always, however the true query is whether or not I need my hummus to be thinner (excessive on tahina sauce, decrease on chickpeas) or thicker (excessive on tahina sauce and excessive on chickpeas)? 

I’ll admit although—whatever the amount of chickpeas, I don’t cook dinner them from dry. I attain for the cans. Sure. I admit it. And I’m ashamed. I’m prepared to dwell with this character flaw.

One 14-ounce can of chickpeas will get you a thinner hummus that’s positively implausible with lamb chops and laffa bread.

When you’re searching for one thing extra substantial for spreading on toast, or for those who merely choose a thicker hummus, two 14-ounce cans does the trick! 

That stated, I reallocate the time saved soaking dried chickpeas to patiently making certain my chickpeas are 100% well-processed for an excellent easy, completely whipped hummus. 

Hummus Recipe, thewoksoflife.com

Hummus Recipe Directions

In a meals processor, mix lemon juice, garlic and 1/4 teaspoon salt.

Let sit for 10 minutes.

Lemon Juice, Garlic, and Salt in Food Processor

This step mellows the garlic. 

Garlic, salt, and lemon juice blended in food processor

Add the tahini and cumin, and mix till a thick paste kinds.

Whereas that’s occurring, add ½ cup of water and a handful of ice right into a measuring cup with a spout. Add the ice water in a skinny stream till the sauce takes on a whipped, gentle and creamy texture.

It should nearly double in quantity. It ought to take wherever from ⅓ to ⅔ cup of ice water. For a thicker hummus, err on the aspect of much less.  

Whipped tahini mixture

Add the drained chickpeas…

Adding chickpeas to tahini in food processor

And mix till completely easy and under no circumstances grainy. This might take wherever from 2-5 minutes, with some occasional scraping down of the bowl.

Typically I let it run for additional time, and busy myself with one other kitchen activity to make sure the smoothest attainable hummus. If you might want to, you may add in an additional few streams of ice water alongside the best way. 

Hummus in food processor

Season to style with extra salt (I add a further ¾ teaspoon, for 1 teaspoon whole), lemon juice or cumin. 

Spoonful of hummus

To serve, dollop the hummus in a shallow small bowl or a deep plate. Go forward and run your spoon in a swirl to make that jazzy restaurant sample. You earned it.

Sprinkle a pinch of paprika excessive, and drizzle with additional virgin olive oil. 

Hummus in white dish with laffa bread

Optionally, you may as well sprinkle over some chopped parsley. 

We served ours with do-it-yourself laffa bread, additionally from Zahav.

Dipping laffa bread into hummus
Hummus in white dish garnished with paprika, chickpeas, and parsley

Our Favourite Hummus Recipe

This hummus recipe, from Michael Solomonov’s Zahav cookbook, yields a easy, flavorful, restaurant-style dip nice with pita or laffa bread.

Hummus Recipe, thewoksoflife.com

serves: 8

Directions

  • In a meals processor, mix lemon juice, garlic and 1/4 teaspoon salt. Let sit for 10 minutes. This step mellows the garlic.

  • Add the tahini and cumin, and mix till a thick paste kinds. Whereas that’s occurring, add ½ cup of water and a handful of ice right into a measuring cup with a spout. Add the ice water in a skinny stream till the sauce takes on a whipped, gentle and creamy texture. It should nearly double in quantity. It ought to take wherever from ⅓ to ⅔ cup of ice water. For a thicker hummus, err on the aspect of much less. 

  • Add the drained chickpeas, and mix till completely easy and under no circumstances grainy. This might take wherever from 2-5 minutes, with some occasional scraping down of the bowl. Typically I let it run for additional time, and busy myself with one other kitchen activity to make sure the smoothest attainable hummus. If you might want to, you may add in an additional few streams of ice water alongside the best way.

  • Season to style with extra salt (I add a further ¾ teaspoon, for 1 teaspoon whole), lemon juice or cumin.

  • To serve, dollop the hummus in a shallow small bowl or a deep plate. Go forward and run your spoon in a swirl to make that jazzy restaurant sample. You earned it. Sprinkle a pinch of paprika excessive, chopped parsley, and drizzle with additional virgin olive oil.

Suggestions & Notes:

Notice: vitamin data is per serving; doesn’t embrace elective topping elements.

vitamin info

Energy: 183kcal (9%) Carbohydrates: 8g (3%) Protein: 5g (10%) Fats: 16g (25%) Saturated Fats: 2g (10%) Sodium: 93mg (4%) Potassium: 155mg (4%) Fiber: 2g (8%) Sugar: 1g (1%) Vitamin A: 23IU Vitamin C: 5mg (6%) Calcium: 45mg (5%) Iron: 1mg (6%)

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