Hummus Zahav-Style
Author: Michael Solomonov
Ingredients
- Hummus
- 1 cup dried chickpeas
- 2 teaspoons baking soda
- 1½ cups tahini sauce (recipe below)
- 1½ teaspoons salt
- ½ teaspoon cumin
- Sumac for dusting
- Tahini Sauce
- 1 head of garlic
- juice from 3 lemons
- 2 teaspoons salt
- 2 cups tahini
- ½ teaspoon cumin
Instructions
- For the hummus:
- Soak chickpeas overnight in a bowl of water with 1 teaspoon baking soda.
- The next day, drain chickpeas and place in pressure cooker. Add one teaspoon baking soda and cold water to cover by about 3 inches.
- Pressure cook on high for about 20 minutes.
- Once cooked, drain chickpeas and add to food processor along with tahini sauce, salt and cumin.
- Puree until creamy and smooth.
- Serve with a dusting of sumac if desired.
- For the tahini sauce:
- Break up the head of garlic and place in food processor.
- Add lemon juice and salt. Blend together until you get a coarse sauce.
- Let stand 10-15 minutes.
- Strain sauce and place in bowl.
- Add tahini and cumin.
- Whisk together until smooth. You will need to add cold water a little at a time to thin out mixture. Total water used about 1½ to 1¾ cups.