How to Make Chef Michael Solomonov’s Fool-Proof 5-Minute Hummus

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Hummus is such a versatile, satisfying dip, the perfect accompaniment with everything from crudite to pita. Three-time James Beard Award-winning chef and restaurateur, Michael Solomonov, has mastered his technique on making the classic condiment, sharing his five-minute recipe with us. Here’s how to make it.

5-MINUTE HUMMUS WITH QUICK TEHINA SAUCE

Makes about 4 cups (4 servings)

QUICK TEHINA SAUCE

1 garlic clove

Juice of 1 lemon

1 (16-ounce) jar tehina

1 tablespoon

kosher salt

1 teaspoon ground cumin

1 to 1½ cups ice water

HUMMUS

2 (15-ounce) cans chickpeas, drained and rinsed

DIRECTIONS:

  1. MAKE THE TEHINA SAUCE: Nick off a piece of the garlic (about a quarter of the clove) and drop it into a food processor.
  2. 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.
  3. Process until the mixture looks peanut-buttery, about 1 minute.
  4. 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!
  5. 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.

Hummus Tips:

  1. Forget the over-garlicked hummus—ours is perfumed by just a “nick” of one clove.
  2. Squeeze fresh lemon juice right into the food processor with a handy citrus juicer.
  3. Pour a whole 16-ounce container of tehina right into the food processor, scraping out the jar well.
  4. Add cumin and salt to the mixture.
  5. Process until it looks peanut-buttery, then, still mixing, add ice water a bit at a time.
  6. Now you have Quick Tehina Sauce, which can be used in so many ways.
  7. It’s the chickpeas that make it hummus, and we happily use good canned chickpeas, super well-blended into the tehina sauce.

Get Chef Solomonov’s cookbook, Israeli Soul, here

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