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Originally posted by sidss1:
I make my own, and I put in tons of fresh garlic and lot of high-quality tahini sauce. It is really simple to make. Also, I make babaghanouj with roasted eggplants and fresh green chilis. I tried making some with Ghost Peppers, but it was too hot for all my friends, and I could eat it is small amounts!!!!

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...no thanks, I'll stick with Jif.

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Originally posted by Pipe Smoker:
And Haig's has no added oil – also uncommon

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Originally posted by sidss1:
I will have to find the recipe I use to make hummus at home, and then post it here. Give me a few minutes, I have it on my Facebook page.

Here it is : https://cooking.nytimes.com/re...zahavs-hummus-tehina

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Originally posted by tatortodd:

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Originally posted by Pipe Smoker:
And Haig's has no added oil – also uncommon

How? I've made hummus and while the food processor is grinding the chick peas you're pouring olive oil through the pour through lid opening.

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Originally posted by Pipe Smoker:


But this recipe has no added oil, although he says to drizzle some EVOO over the hummus after it's made.

https://food52.com/recipes/426...ahav-s-hummus-tehina

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Originally posted by PASig:

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Originally posted by Pipe Smoker:


But this recipe has no added oil, although he says to drizzle some EVOO over the hummus after it's made.

https://food52.com/recipes/426...ahav-s-hummus-tehina

I've heard nothing but rave reviews of Zahav and plan to go there for an anniversary dinner this fall.

The fat in this version comes from the rather large amount of tahini paste.

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Originally posted by sidss1:
I have it on my Facebook page.

Here it is : https://cooking.nytimes.com/re...zahavs-hummus-tehina

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Originally posted by apprentice:

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Originally posted by sidss1:
I have it on my Facebook page.

Here it is : https://cooking.nytimes.com/re...zahavs-hummus-tehina

That link gives me a pop up that I can't defeat. Do I have to use Facefrick to get around that?

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This recipe comes from Zahav, the 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. While it’s well worth the effort to cook the dried chickpeas yourself, substituting a couple of cans of cooked chickpeas is perfectly acceptable.

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1 cup dried chickpeas
2 teaspoons baking soda
Juice of 1 1/2 large lemons (about 1/3 cup), more to taste
2 to 4 cloves garlic, grated
1 ¾ teaspoons kosher salt, more to taste
1 cup sesame tahini
½ teaspoon ground cumin, more to taste
Paprika, for serving
Olive oil, for serving
Chopped fresh parsley, for serving

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In a bowl, cover chickpeas by at least 2 inches of cold water. Add 1 teaspoon baking soda and let soak at room temperature overnight. Drain and rinse.
In a medium pot, cover soaked chickpeas by at least 4 inches of water. Add the remaining teaspoon baking soda and bring to a boil over high heat. Reduce heat to medium high and let cook at a vigorous simmer until chickpeas are quite soft, 1 to 1 1/2 hours. (Overcooked chickpeas are the secret to creamy hummus, so don’t worry if they start to break down a little.) Drain.
While chickpeas are cooking, make the tahini sauce. In a blender, combine the lemon juice, garlic and 1/4 teaspoon salt. Let mixture sit 10 minutes. Add tahini, remaining 1 1/2 teaspoons salt and the 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, stopping to scrape down sides of bowl occasionally. This blending may take upward of about 2 minutes; just keep going until the mixture is ultracreamy 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.

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Baking soda helps soften legumes (like chickpeas and beans) more quickly because it creates an alkali environment that weakens the beans’ pectic bonds. The result is super creamy hummus instead of dry & chunky hummus.