ingredients and instructions
In response to popular demand from an earlier post, A Taste of Tel Aviv, here is the complete method I use for making hummus tehina.
1 29 oz can of chickpeas
1/3 cup of lemon juice (about 1 ½ large lemons)
2 to 4 garlic cloves grated (I love garlic and 2 is enough for me…decide based on your taste)
1 ¾ teaspoons kosher salt, more to taste
1 cup sesame tehina (stirred well)
½ tsp ground cumin, more to taste
Paprika, for serving (optional)
Olive oil, for serving (opitional)
Chopped fresh parsley, for serving (optional)
prepare tehina sauce
- In a blender, combine lemon juice, garlic and ¼ tsp salt and let that mixture sit for 10 minutes.
- Add the 1 cup of stirred tehina, remaining 11/2 tsp salt and the cumin.
- Blend it until a thick paste forms
the next steps…
- Add 1/3 to 2/3 cup ice water while the blender is running (a little at a time until the sauce is very smooth and creamy)
- Add the drained can of chickpeas to the blender and tehina mixture and blend until perfectly smooth and not grainy. You will need to scrape down the sides as you go. Can take approximately 2 minutes. You may need to add a bit of ice water (do it slowly).
- Taste it and add any salt, lemon juice and cumin as needed
- Scoop it into a bowl, lightly sprinkle paprika (if desired), drizzle olive oil and sprinkle with fresh parsley. Serve with veggies, pita bread , laffa, pita chips.