That said, homemade hummus is a bit of a process and sometimes even the stuff you make yourself falls flat, just like the sad store-bought tub.
One of the best recipes for recreating restaurant-quality hummus comes from Zahav, the Philadelphia-based restaurant that made Americans more aware of Israeli cuisine. Zahav chef Michael Solomonov's method creates a rich, creamy, incredibly balanced hummus that will change your snacking life. It’s proof that with a little care, the simplest ingredients can deliver incredible flavor.
Get the Recipe: Zahav's Hummus Tahina
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Zahav, Solomonov's first restaurant, won the James Beard Award for Outstanding Restaurant in 2019 and continues to gain national recognition as a destination-worthy spot. No visit is complete without dipping a fluffy pita into the chef’s signature hummus. Here’s what you need to make it at home. On the menu at the restaurant and in various online recipes, the restaurant's iconic dip goes by the name "hummus tehina," as a way of nodding to tehina (or tahini) as a central ingredient in the dish.
Chickpeas. Solomonov uses dried chickpeas, which are inexpensive and easy to cook from dry—you just need to build in a bit of extra time to soak them. Baking soda. A couple of teaspoons of baking soda in your chickpea soaking and cooking liquid will help soften them up and improve the texture of your hummus. Lemons. Bright, fresh lemon juice is essential to cut through the richness of the tahini and chickpeas. Garlic. Fresh garlic is a major flavor-enhancer for this hummus. Tahini (or tehina.) This ground sesame paste, which is a hummus essential, has a rich, buttery, nutty flavor and a silky, creamy texture. Tehina lends a ton of taste and texture to the dip, which is exactly why it is called out in the recipe's name.Cumin. This spice adds a gentle warmth and earthy flavor to the hummus.??SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Pop Kitchen newsletter??
How to Make Zahav's Hummus
To cook the chickpeas, add them to a large pot and cover them with several inches of water and another teaspoon of baking soda. Simmer the chickpeas until they’re soft and squeezable, which can take up to 90 minutes. According to Solomonov, it’s ok to overcook the chickpeas a little; it will make the hummus even creamier.
To finish the hummus, add the drained, cooked chickpeas to the blender or food processor and mix until you have a totally smooth and fluffy dip. It can take time, so just keep blending! Drizzle the hummus with olive oil and sprinkle with paprika and parsley before serving with pita bread or your favorite dippers.
Related: I Tried the Viral ‘Mississippi Pot Roast Dip’ and It’s a Total Crowd-Pleaser
My Honest Review of Zahav's Hummus
Courtesy Justine Lee
Sometimes, hummus can taste like mashed, unseasoned chickpeas, which isn't something that entices me to keep on dipping. But the Zahav hummus recipe tastes like delicious chickpeas seasoned with bright lemon, nutty tahini and sweet-spicy garlic. I honestly think you could use a few cans of canned chickpeas to make this recipe, but going the extra mile to cook dried chickpeas was so worth it in my opinion. All the hype this restaurant recipe has, it fully deserves.
Related: The Middle Eastern Way to Make Quesadillas 10x Better
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