Hummus, the iconic dip that originated in the Middle East, has become a staple in many American home kitchens, including mine. It's one of my all-time favorite snacks, but the options presented to me at the grocery store almost never live up to my expectations.
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.
But there's good news, with the right recipe, a few simple ingredients and a blender or food processor, you can whip up a light, fluffy, flavor-packed dip that you'll be excited to eat. The added bonus when you make it yourself is that you know exactly what goes into it, you can control the flavor and texture and make adjustments to suit your tastes—whether you like it extra garlicky, silky smooth or with a little more tang.
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.
Related: How to Make the Best-Ever Hummus, According to Ina Garten
Get the Recipe: Zahav's Hummus Tahina
@franklinsmawZAHAV’S HUMMUS ‘TEHINA’ Recipe by #MelissaClark The only hummus recipe to try, imo.
♬ With You - Terrace MartinZahav, 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.Related: How to Make Pimento Cheese Dip Taste a Million Times Better
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How to Make Zahav's Hummus
The first step when making hummus from dried chickpeas is to soak them in cold water. Add a teaspoon of baking soda and leave the beans to soak overnight, then drain and rinse them well. This softens the chickpeas so they cook more quickly and evenly.
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.
When the chickpeas are done cooking, make the base of the hummus by blending together lemon juice, garlic and salt. Let this mixture sit for about 10 minutes to soften the pungent flavor of the raw garlic. Then add the tahini, more salt and cumin and blend everything into a thick paste. Drizzle in up to two-thirds of a cup of ice water while you blend to loosen up the paste and create a foamy, soft tahini sauce.
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.
A pro tip when it comes to serving: If you can, serve the hummus right out of the blender or food processor while it's still warm. If you've never had it before, warm hummus is a revelation. It's so much creamier and richer tasting than cold hummus straight from the fridge.
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
I have enjoyed a lot of hummus in my life, both store-bought and freshly made at restaurants, but Zahav's is indisputably the best. The texture is ultra-smooth and almost mousse-like, unlike anything I have had before.
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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