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Zahav’s Hummus ‘Tehina’

by Reem Kassis
appetizerMiddle Eastern
Yield: 4 cupsPrep: 10 minutesCook: 1 hourTotal: 1 hour 10 minutes
Source: http://cooking.nytimes.com/recipes/1017734-zahavs-hummus-tehina?smid=tw-nytfood&smtyp=cur

Ingredients

produce
  • 1 tablespoonfresh parsley(chopped)
protein
  • 1 cupchickpeas(dried)
pantry staple
  • 1/4 cupextra-virgin olive oil
  • 1 1/2 cupsbasic tehina sauce
  • 1 tablespoonsalt
  • 1/4 teaspooncumin(ground)
  • 1/4 teaspoonsweet paprika
other
  • 2 teaspoonbaking soda(divided)

Instructions

  1. Place the chickpeas in a large bowl with 1 teaspoon of the baking soda and cover with water by at least 4 inches. Cover the bowl and soak the chickpeas overnight at room temperature.
  2. Drain and rinse the chickpeas, then transfer them to a large pot. Add the remaining teaspoon of baking soda and enough water to cover the chickpeas by 2 inches.
  3. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, skimming off any foam and skins that rise to the surface, until the chickpeas are very tender, 45 minutes to 1 hour.
  4. Drain the chickpeas, reserving 1 cup of the cooking liquid. Transfer the chickpeas to a food processor and add the tehina sauce, salt, cumin, and paprika.
  5. Process the mixture until very smooth, adding the reserved cooking liquid a tablespoon at a time if needed to achieve a creamy consistency.
  6. Transfer the hummus to a bowl, drizzle with olive oil, and sprinkle with parsley before serving.

My notes

This hummus is best served fresh but can be stored in an airtight container in the refrigerator for up to 3 days.