Inspired by the Olympics, we'll be posting a collection of recipes from the five continents. Here's how to make a quick and delicious hummus, recipe by Chef Michael Solomonov, taken from his Israeli Soul Cookbook.
5-Minute Hummus with Quick Tehina Sauce 🇮🇱
By Chef Michael Solomonov 🇮🇱From Zahav: Israeli Soul Cookbook
PHOTO BY BOBBI LIN
Makes about 4 cups (4 servings)
QUICK TEHINA SAUCE
Juice of 1 lemon
(16 oz) jar tehina
1 tablespoon kosher salt
1 teaspoon ground cumin
1 to 1 1/2 cups ice water
1(15-ounce) cans chickpeas, drained and rinsed
MAKE TEHINA SAUCE
Nick off a piece of the garlic (about a quarter of the clove) and drop it into a food processor.
Squeeze the lemon juice into the food processor. Pour the tehina 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. Now you have Quick Tehina Sauce!
MAKE THE HUMMUS
Add the chickpeas to the tehina sauce 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.
Excerpted from ISRAELI SOUL © 2018 by Michael Solomonov and Steven Cook. Photography © 2018 by Michael Persico. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.