Zahav's Israeli hummus bi tahini is made from dried chickpeas, tahini, and fresh lemon juice to achieve an exceptionally silky, light texture that surpasses typical canned-chickpea versions. This restaurant-quality recipe requires proper cooking technique and high-ratio tahini to deliver the signature creamy consistency.
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Cook the chickpeas according to your preferred method as detailed in the notes.
In a food processor, puree the garlic and lemon juice. Let the mixture sit for 10 minutes, to mellow the garlic. Strain the liquid and discard the solids. Add the liquid back to the processor and spoon in the tahini. Start up the processor and add the reserved chickpea water, one tablespoon at time until the tahini is light colored and smooth.
Add the chickpeas and the cumin to the processor and process for 4 minutes, adding more chickpea water if the hummus seems too thick. The hummus should be very smooth, light, and soft. Taste the hummus and add salt if needed.
Scoop the hummus into a serving bowl and top with a drizzle of olive oil, chopped fresh parsley, and some chopped kalamata olives.
Store in an airtight container in the refrigerator for up to 5 days, covered with a thin layer of olive oil to prevent browning.
food processor · fine-mesh sieve or colander
Dried chickpeas produce a silkier, more refined texture because the skins separate more completely during cooking. Canned chickpeas retain moisture and starch that prevent achieving Zahav's signature smooth consistency.
Baking soda raises the pH of the water, softening the chickpea skins so they shed easily. This step is essential for removing the outer skin and achieving maximum smoothness.
Start with 1/3 cup tahini and increase to 2/3 cup depending on your desired richness and how smooth your food processor can blend. More tahini creates silkier hummus but also adds fat and calories.
Yes. Hummus keeps refrigerated in an airtight container for up to 5 days. Store with a thin layer of olive oil on top to prevent oxidation. Bring to room temperature before serving for best texture.
Add ice water 1 tablespoon at a time while blending, or increase tahini content. Under-blended hummus or insufficient tahini ratio both cause graininess. Continue processing for 5–10 minutes until completely smooth.
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