HUMMUS IN ONLY 5 MINUTES
Michael Solomonov is the chef of Philadelphia’s Zahav restaurant. This recipe is from his upcoming book,
Israeli Soul. He suggests serving the hummus in a bowl, carving out a well in the middle and filling it with crispy burnt ends of brisket or pastrami, caramelised onions, and chickpeas, and then topping it with tahini. MAKES ABOUT 4 CUPS (4 SERVINGS)
1 garlic clove
juice of 1 lemon 1 × 400 g jar tahini (typically found in supermarkets’ international aisles) 1 tbsp kosher salt 1 tsp ground cumin 1½ cups ice water 2 × 410 g cans chickpeas,
drained and rinsed
1. 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 tahini 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 colour of dry sand. 5. Add the chickpeas 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 colour.