Hummus tehina
Hummus tehina
Rating: (1 rated)
Recipe Yield: Total time: 2 hours, 15 minutes, plus overnight soaking time for the chickpeas | Makes a generous 3 cups hummus
Ingredients
1 head garlic 3/4 cup lemon juice, from 3 to 4 lemons 1 1/2 teaspoons kosher salt, divided, more to taste 2 generous cups tehina 1/2 teaspoon ground cumin, more to taste
Preparation

Step 1 Break up the head of garlic with your hands, letting the unpeeled cloves fall into a blender. Add the lemon juice and 1/2 teaspoon salt. Blend on high for a few seconds until you have a coarse purée. Set the mixture aside for 10 minutes to give the garlic time to mellow.

Step 2 Pour the mixture through a fine-mesh strainer set over a large mixing bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Add the tehina to the strained lemon juice in the bowl, along with the cumin and 1 teaspoon salt.

Step 3Whisk the mixture together until smooth (or use a food processor), adding ice water, a few tablespoons at a time, to thin it out. The sauce will lighten in color as you whisk. When the tehina seizes up or tightens, keep adding ice water, bit by bit (up to 1 1/2 cups), whisking energetically until you have a perfectly smooth, creamy, thick sauce.

Step 4Taste and add additional salt and cumin if you like. If you're not using the sauce immediately, whisk in a few tablespoons ice water to loosen it before refrigerating. This makes about 4 cups tehina sauce, more than is needed for the remainder of the recipe. The tehina sauce will keep up to a week refrigerated, or it can be frozen up to a month.

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