A very different hummus recipe - here water , not olive oil is blended in. The end results are delicious I assure you as you make a wonderful tahini sauce to create this beautiful .
This recipe comes from Zahav, renowned Israeli 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.
Lemon Juice - About 1/3 cup or more to taste.
4 Cloves Garlic - I used 6.
Salt to taste
1 Cup Tahini - I used 2/3d Cup.
½ Teaspoon Ground Cumin - I used 1 teaspoon.
Paprika, for serving
Olive oil, for serving
Chopped Fresh Parsley, for serving
Make the tahini sauce- In a blender, combine the lemon juice, garlic and salt. Let mixture sit 10 minutes. Add tahini, and 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 ( I left it with a hint of 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 ultra creamy 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.