ZAHAV'S HUMMUS 'TEHINA'
This recipe comes from Zahav, the chef Michael Solomonov's Israeli restaurant in Philadelphia, which is known for its silky and wonderfully rich hummus. Garlic and lemon play small roles here; the indisputable co-stars are the freshly cooked chickpeas and the nutty tahini. While it's well worth the effort to cook the dried chickpeas yourself, substituting a couple of cans of cooked chickpeas is perfectly acceptable.
Provided by Melissa Clark
Categories dips and spreads, appetizer, side dish
Time 2h30m
Yield 4 cups
Number Of Ingredients 10
Steps:
- In a bowl, cover chickpeas by at least 2 inches of cold water. Add 1 teaspoon baking soda and let soak at room temperature overnight. Drain and rinse.
- In a medium pot, cover soaked chickpeas by at least 4 inches of water. Add the remaining teaspoon baking soda and bring to a boil over high heat. Reduce heat to medium high and let cook at a vigorous simmer until chickpeas are quite soft, 1 to 1 1/2 hours. (Overcooked chickpeas are the secret to creamy hummus, so don't worry if they start to break down a little.) Drain.
- While chickpeas are cooking, make the tahini sauce. In a blender, combine the lemon juice, garlic and 1/4 teaspoon salt. Let mixture sit 10 minutes. Add tahini, remaining 1 1/2 teaspoons salt and the cumin, and blend until a thick paste forms. Add 1/3 to 2/3 cup ice water while blender is running, a little at a time, until sauce is smooth. You're looking for a perfectly smooth, creamy sauce.
- Add the warm, drained chickpeas to blender with tahini mixture. Blend until perfectly smooth and not at all grainy, stopping to scrape down sides of bowl occasionally. This blending may take upward of about 2 minutes; just keep going until the mixture is ultracreamy and fluffy, adding a little water if you need it to make the contents of the blender move. Taste for seasonings, adding more salt, lemon juice and/or cumin as needed.
- To serve, spread the hummus on a plate, dust with paprika, drizzle with olive oil and sprinkle with parsley.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 14 grams, Carbohydrate 23 grams, Fat 18 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 356 milligrams, Sugar 3 grams
HUMMUS
This authentic hummus is the best you'll ever taste. The key is to simmer the chickpeas an extra long time, and to mellow out the garlic with lemon juice. (Note: Please use amounts as noted in the written recipe; the video shows chef Solomonov making a half portion.) From "Zahav: A World of Israeli Cooking," by Michael Solomonov and Steven Cook, published by Houghton Mifflin Harcourt. All rights reserved.
Provided by Michael Solomonov
Categories appetizer
Time 8h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Basic Tahini Sauce: Break up the head of garlic with your hands, letting the unpeeled cloves fall into a blender. Add the lemon juice and ½ teaspoon salt. Blend on high for a few seconds until you have a coarse purée. Let the mixture stand for 10 minutes so the garlic can mellow.
- Pour the mixture through a fine-mesh strainer set over a large mixing bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Add the tahini to the bowl, along with the cumin and 1 teaspoon salt. Whisk the mixture until smooth; the sauce will lighten in color. Whenever the tahini seizes up or tightens, add ice water bit by bit (about 1.5 cups in total), whisking energetically until you have a perfectly smooth, creamy, thick sauce.
- Hummus: After your chickpeas have soaked overnight (at room temperature with 1 teaspoon of baking soda and plenty of water), they should be doubled in volume. Drain and rinse under cold water. Place the chickpeas in a large pot with the remaining teaspoon of baking soda; add cold water to cover by at least 4 inches. Bring the chickpeas to a boil over high heat, skimming off any scum that rises to the surface. Lower the heat to medium, cover the pot, and continue to simmer until the chickpeas are completely tender, about 1 hour. Then simmer them a little more. (The secret to creamy hummus is overcooked chickpeas; don't worry if they are mushy and falling apart a little.) Drain into sieve, and press gently to remove excess water.
- Combine the chickpeas, basic tahini sauce, salt, and cumin in a food processor. Purée the hummus for several minutes, until it is smooth, thick, and über-creamy. Then scrape the sides down and purée it some more! Make sure the food processor isn't getting warm; if it does, let it cool before continuing to purée.
- To serve, spread the hummus in a shallow bowl, top with parsley, dust with paprika, and add a generous pour of olive oil. (Note: If you've made the hummus ahead of time and refrigerated it, let it come to room temperature and beat well before serving to restore its smooth, creamy texture.)
5-MINUTE HUMMUS
Michael Solomonov and Steven Cook of the Philadelphia restaurant Zahav found success with their hummus recipe, but in their second book, "Israeli Soul," the two came up with this smart version, done in a fraction of the time of the original. It's just as satisfying, and packed with tahini flavor, a given since it calls for a whole 16-ounce jar. The end result is nutty and smooth, and topped with roasted vegetables, a worthy weeknight meal.
Provided by Krysten Chambrot
Categories dinner, easy, lunch, quick, snack, weekday, beans, dips and spreads, appetizer, side dish
Time 5m
Yield 4 generous cups
Number Of Ingredients 7
Steps:
- Drop the 1/4 garlic clove into a food processor and add the lemon juice. Pour the tahini on top, making sure to scrape it all out of the container, and add the salt and cumin. Process until the mixture looks peanut-buttery, about 1 minute. Stream in the ice water, a little at a time, with the motor running. Process just until the mixture is smooth and creamy and lightens to the color of dry sand.
- Add the chickpeas and process for about 3 minutes, scraping the sides of the bowl as you go, until the chickpeas are completely blended and the hummus is smooth and uniform in color.
Nutrition Facts : @context http, Calories 977, UnsaturatedFat 53 grams, Carbohydrate 74 grams, Fat 67 grams, Fiber 25 grams, Protein 35 grams, SaturatedFat 9 grams, Sodium 966 milligrams, Sugar 9 grams
ZAHAV HUMMUS
Categories Bean
Number Of Ingredients 9
Steps:
- In a bowl, cover chickpeas by at least 2 inches of cold water. Add 1 teaspoon baking soda and let soak at room temperature overnight. Drain and rinse.
- In a medium pot, cover soaked chickpeas by at least 4 inches of water. Add the remaining teaspoon baking soda and bring to a boil over high heat. Reduce heat to medium high and let cook at a vigorous simmer until chickpeas are quite soft, 1 to 1 1/2 hours. (Overcooked chickpeas are the secret to creamy hummus, so don't worry if they start to break down a little.) Drain. Its about 20-25 minutes in a pressure cooker at natural steam release
- While chickpeas are cooking, make the tahini sauce. In a blender, combine the lemon juice, garlic and 1/4 teaspoon salt. Let mixture sit 10 minutes. Add tahini, remaining 1 1/2 teaspoons salt and the cumin, and blend until a thick paste forms. Add 1/3 to 2/3 cup ice water while blender is running, a little at a time, until sauce is smooth. You're looking for a perfectly smooth, creamy sauce.
- Add the warm, drained chickpeas to blender with tahini mixture. Blend until perfectly smooth and not at all grainy, stopping to scrape down sides of bowl occasionally. This blending may take upward of about 2 minutes; just keep going until the mixture is ultracreamy and fluffy, adding a little water if you need it to make the contents of the blender move. Taste for seasonings, adding more salt, lemon juice and/or cumin as needed.
- To serve, spread the hummus on a plate, dust with paprika, drizzle with olive oil and sprinkle with parsley.
THE ZAHAV LAMB SHOULDER
Brining and low, slow heat: the secrets to getting tender, melt-in-your mouth lamb. This one's a showstopper from Chef Solomonov's own restaurant, Zahav. (Plan ahead: The lamb requires 48 hours of brining, and the chickpeas need an overnight soak.)
Provided by Michael Solomonov
Categories main-dish
Time P2D
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large pot, combine the salt, sugar, allspice, black peppercorns, fennel seeds, and garlic in 2 quarts water. Bring to a rapid boil, stirring to dissolve the salt. Remove from the heat and allow the brine to cool completely.
- Place the lamb into the cooled brine. (If it's floating or not submerged enough, cover the lamb with a clean cloth that's saturated in the brine.) Cover with lid and refrigerate the lamb shoulder in the brine overnight or up to 48 hours.
- Turn your oven's broiler on. Place a rack on a baking sheet. Drain the lamb and pat dry, wiping off solids from the brine. Put the lamb on the rack and broil until well browned, about 30 minutes.
- Prepare the roasting pan: Drain soaked chickpeas and place in the roasting pan, along with 2 quarts of water and the pomegranate molasses. Remove lamb shoulder from the oven; turn off the broiler and set the oven to 325 degrees F. Lay the lamb shoulder in the roasting pan, skin side up. (The liquid should come about halfway up the shoulder; add water if needed.) Place a sheet of parchment paper over the lamb and cover the pan tightly with several layers of foil. Braise in the oven about 5 hours, basting every hour.
- After 5 hours, remove the foil and parchment from the lamb and baste again. Raise heat to 475 degrees F, and place lamb back in the oven, uncovered, for 30 minutes, basting every 10 minutes.
- Remove from the oven when the lamb is deeply glazed and the liquid has reduced. Baste again with the juices and garnish with torn parsley and mint. Place in a serving dish, cover with juices and chickpeas, and serve family-style.
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