Hummus tehina
Hummus tehina, also known as Israeli style hummus, is a popular Israeli variety of hummus, popular both in its place of origin, as well as at hummusiyas and fine dining restaurants serving Israeli cuisine abroad.[1]
 Israeli style hummus tehina | |
| Alternative names | Israeli style hummus, chummus, hummus tahini, Israeli hummus |
|---|---|
| Course | Breakfast, lunch, dinner, mezze, appetizer |
| Place of origin | Israel |
| Serving temperature | warm, sometimes room temperature |
| Main ingredients | Chickpeas, tehina sauce; or chickpeas, tehina, lemon juice, garlic, cumin, kosher salt, olive oil |
Preparation
The chick peas are soaked and simmered for at least one hour, generally with baking soda added to the soaking or boiling water. Some chefs boil them for many hours, or even overnight.
The drained chickpeas are combined with tahini (up to half and half) and optionally lemon juice and garlic. Sometimes olive oil or additional spices are added.[2]
Hummus is most commonly blended in a food processor or blender. Restaurants use a special type of professional food processor. The hummus is blended for several minutes to create a light texture.
Hummus is served in a bowl or serving dish, generally with a well in the center.[3]
References
- "Zahav's Hummus Tehina". The New York Times. Retrieved 6 October 2019.
- "red Guttman How to Make the Perfect Hummus: A Recipe". Ha'aretz. Retrieved 6 October 2019.
- Solomonov, Michael. Zahav: A World of Israeli Cooking. Chapter 2- Hummus: HMH.CS1 maint: location (link)