Quick Israeli-Style Hummus (Zahav Style)
Easy, 20 minute, creamy blender hummus (or food processor). Israeli Style (Zahav Restaurant Style)
Servings: 8 servings
Equipment
- 1 high-powdered blender OR food processor
Ingredients
- 15.5 oz can garbanzo beans (chickpeas)
- ½ teaspoon baking soda
- 3 tbs ice water
- ⅓ cup tahini
- 1 garlic clove
- juice of ½ lemon
- kosher salt to taste
- ground cumin to taste
- serve with: naan, za'atar spice, & extra virgin olive oil for serving
Instructions
- Boil Chickpeas: drain one can of chickpeas and add them to a small saucepan on the stove. Fill the can with water. Dump water into the saucepan with chickpeas. Add baking soda. Bring water & chickpeas to boil. Once boiling, turn heat to medium low and let chickpeas simmer for 12 minutes until falling apart & skins falling off. Drain in a colander.
- While chickpeas simmer, make tahini base: add tahini, 3tbs ice water, lemon juice and small garlic clove to a food processor. Blend on high. It will be watery at first, and then become light and fluffy. Scrape down sides and bottom as needed. About 1-2 minutes. Add 1 more tbs cold water if needed to get blades moving.
- Finish Hummus: Add drained, broken down chickpeas to tahini base. Turn on food processor and process for 2-5 minutes until super fluffy & creamy. Stop to scrape sides and bottom as needed. Add salt & cumin to taste (I use about 1 & ½tsp salt).
- Serve: serve hummus at room temp with a drizzle of extra virgin olive oil & sprinkle of za'atar spice. Serve with toasted naan or your favorite pita chips. Store in airtight container with a plastic wrap lightly pressed against top layer of hummus for 3-4 days.
Nutrition
Calories: 108kcal | Carbohydrates: 10g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 225mg | Potassium: 126mg | Fiber: 3g | Sugar: 0.004g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg