This is Michael Solomonov's signature Jerusalem hummus from Zahav restaurant, made with overnight baking soda-soaked dried chickpeas, fresh lemon juice, and premium tahini, then topped with spiced ground beef. The baking soda and extended soaking technique creates an exceptionally smooth, creamy texture.
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For the Hummus: Place chickpeas and 1 tsp. baking soda in a medium bowl and add cold water to cover by 2". Cover and let sit at room temperature until chickpeas have doubled in size, 8–12 hours. Drain and rinse.
Combine soaked chickpeas and remaining 1 tsp. baking soda in a large saucepan and add cold water to cover by at least 2". Bring to a boil, skimming surface as needed. Reduce heat to medium-low, partially cover, and simmer until chickpeas are tender and really falling apart, about 60 minutes. Drain and rinse.
Meanwhile, process garlic, lemon, and 1 tsp. salt in a food processor until coarsely puréed; let sit 10 minutes to allow garlic to mellow.
Strain garlic-lemon mixture through a fine-mesh sieve into a small bowl, pressing on solids to release as much liquid as possible. Return ⅓ cup of the liquid (reserve the rest) to food processor; discard solids. Add tahini and pulse to combine. With motor running, add ¼ cup ice water by the tablespoonful and process (it may seize up at first) until mixture is very smooth, pale, and thick. Add chickpeas and cumin and process, occasionally scraping down sides, until mixture is extremely smooth, about 4 minutes. Taste and season with salt, more of the reserved lemon juice, and more cumin as desired.
For the ground beef: heat oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until it begins to soften, 5 to 8 minutes.
Add ground beef, garlic and pine nuts and cook, stirring, until the beef is browned, about 10 minutes. Add spices and season with salt to taste.
To serve, spoon hummus into a shallow bowl, making a well in the center. Spoon spiced beef into the center and garnish with parsley and reserved pine nuts.
Store hummus in an airtight container in the refrigerator for up to 5 days. The beef topping should be added fresh just before serving.
The baking soda raises the pH and breaks down the chickpea skins, resulting in a much creamier, smoother hummus texture.
Not recommended for this recipe. The overnight soaking with baking soda is key to Solomonov's technique. Canned chickpeas won't produce the same silky consistency.
Process until completely creamy and cloud-like, 10-15 minutes. It should have a spreadable, dip-like consistency with no visible chickpea particles.
Yes, hummus keeps refrigerated up to 5 days. Add the beef topping just before serving. Store covered in an airtight container.
Use a high-quality, pure tahini (tehina) with no additives. Quality matters here—it's a main flavor component.
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