Introduction: The Hummus That Changed Everything
If you’ve ever tasted Zahav’s Hummus ‘Tehina’, you know it’s not your average hummus. It’s creamy beyond belief, luxuriously smooth, and perfectly balanced with the nutty flavor of tehina (tahini), lemon, and garlic. This hummus has become legendary — not just in Philadelphia, where Chef Michael Solomonov’s restaurant Zahav made it famous — but around the world.
I still remember the first time I tried it. I was sitting in a sun-drenched corner of Zahav, warm pita in hand, dipping into a cloud of the smoothest hummus I had ever seen. It wasn’t dense or pasty like store-bought versions — it was airy and elegant, like whipped silk. I thought, “How do they do this?”
As it turns out, the secret lies in the tehina sauce — a luscious blend of raw tahini, lemon juice, garlic, and ice water — which gives the hummus its unmistakably smooth texture and nutty depth. And here’s the best part: you can absolutely make Zahav’s Hummus ‘Tehina’ at home, no fancy equipment or restaurant magic required.
This recipe celebrates everything good about Middle Eastern cuisine — fresh ingredients, simple techniques, and flavors that speak for themselves. Let’s dive in and learn how to recreate this iconic dish in your own kitchen.
🧄 Ingredients for Zahav’s Hummus ‘Tehina’
What makes Zahav’s Hummus ‘Tehina’ special is the quality of its few ingredients. Each one plays an important role in creating that velvety texture and balanced flavor.
🥫 For the Chickpeas:
🥄 For the Tehina Sauce:
- 1 cup tehina (raw tahini) – use a high-quality brand like Soom or Al Arz
- 2 cloves garlic
- ¼ cup fresh lemon juice (about 1 large lemon)
- ½ tsp salt (or to taste)
- ½ cup ice water (or more, as needed)
This is the soul of Zahav’s hummus — don’t skip this step! The whipped tehina is what makes it ethereal.
🌿 For the Final Hummus:
- Cooked chickpeas (from above)
- 1½ cups tehina sauce
- Salt, to taste
- 1 tbsp olive oil (for blending and drizzling)
- Optional toppings:
- Paprika
- Chopped parsley
- Whole cooked chickpeas
- Olive oil drizzle
- Za’atar or sumac for garnish
🌱 Substitution Ideas:
- Vegan: This recipe is naturally vegan!
- Oil-free: Skip the drizzle of olive oil — it’s still creamy without it.
- Garlic-sensitive: Roast the garlic before adding it to mellow the flavor.
- Low-sodium: Use less salt and add flavor with herbs like cumin or coriander.
👩🍳 Step-by-Step Instructions for Zahav’s Hummus ‘Tehina’
Step 1: Soak the Chickpeas
Place dried chickpeas in a large bowl and cover with twice their volume of cold water. Stir in 1 teaspoon baking soda and let soak overnight (8–12 hours).
The baking soda helps soften the skins — one of the key secrets to achieving that velvety-smooth hummus.
Step 2: Cook Until Ultra-Soft
Drain and rinse the soaked chickpeas. Place them in a large pot, add fresh water, and another teaspoon of baking soda. Bring to a boil, then reduce heat and simmer for 45–60 minutes, until the chickpeas are very soft — almost mushy.
Pro Tip: Don’t be afraid to overcook them a little. The softer they are, the creamier your hummus will be.
Drain and let them cool slightly.
Step 3: Make the Tehina Sauce
While the chickpeas cook, prepare the tehina.
In a food processor, combine tahini, garlic, lemon juice, and salt. Blend until the mixture thickens. Slowly drizzle in ice water while blending until the sauce becomes smooth, pale, and creamy — like whipped frosting.
At first, it may seize up and look grainy — keep adding water, a spoonful at a time, until it transforms into a light, silky emulsion.
Step 4: Blend the Hummus
Add the cooked chickpeas to the food processor with 1½ cups of tehina sauce and a drizzle of olive oil. Blend for 2–3 minutes, scraping down the sides as needed.
You want the hummus to be completely smooth and light. If it’s too thick, add a few tablespoons of water until you reach your desired consistency.
Season to taste with salt and an extra splash of lemon juice if you like it tangy.
Step 5: Serve and Swoon
Spoon the hummus into a shallow bowl, using the back of a spoon to swirl it into beautiful peaks and valleys. Drizzle with olive oil and sprinkle with paprika, za’atar, or a few whole chickpeas.
Serve immediately with warm pita bread, crisp vegetables, or even as a spread for sandwiches and wraps
🌟 Extra Tips for Perfect Zahav’s Hummus ‘Tehina’
🥙 Serving Suggestions
- Classic Mezze: Pair it with pita, falafel, and Israeli salad.
- Healthy Snack: Use as a dip for carrots, cucumbers, and bell peppers.
- Gourmet Twist: Spread it on toast with avocado and a drizzle of chili oil.
- Party Platter: Add to a charcuterie board with olives, roasted peppers, and flatbread.
🧊 Storage & Reheating
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: You can freeze hummus for up to 3 months. Thaw overnight and stir well before serving.
- Reheat: Hummus is best served at room temperature, not cold. Let it sit out for 30 minutes before serving.
🌈 Ingredient Swaps & Variations
- Spicy Hummus: Add roasted jalapeños or a spoonful of harissa.
- Herbed Hummus: Blend in cilantro, parsley, or basil for a green twist.
- Roasted Garlic Hummus: Roast a whole head of garlic and add for sweetness.
- Beet Hummus: Add roasted beets for a stunning magenta color and earthy flavor.
🥗 Nutritional Information (per serving)
Based on NYT Cooking’s recipe for Zahav’s Hummus ‘Tehina’:
- Calories: 230 kcal
- Fat: 17g
- Carbohydrates: 14g
- Protein: 6g
- Fiber: 3g
- Sugar: 1g
- Sodium: 200mg
This hummus is high in healthy fats and plant-based protein, making it a satisfying and nutritious snack or meal addition.
❓ FAQ Section
⏰ How long does it take to make Zahav’s Hummus ‘Tehina’?
About 2 hours total, including soaking and cooking time. The active prep time is less than 30 minutes — and it’s absolutely worth it
🔄 Can I substitute canned chickpeas?
Yes, you can use two 15-ounce cans of chickpeas, drained and rinsed. However, for that signature Zahav texture, start with dried chickpeas if you can.
❄️ Can I freeze Zahav’s Hummus ‘Tehina’?
Definitely! Store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and stir before serving.
🌿 My hummus is too thick — what should I do?
Simply add a little more ice water while blending until it reaches the perfect creamy consistency. Don’t be afraid to over-whip it — that’s what makes Zahav’s hummus so fluffy
🧄 Can I make it ahead of time?
Yes! Zahav’s Hummus ‘Tehina’ tastes even better after chilling for a few hours as the flavors meld together. Just let it come to room temperature before serving.
💛 Conclusion: The Art of Zahav’s Hummus ‘Tehina’
Making Zahav’s Hummus ‘Tehina’ is more than following a recipe — it’s an act of culinary mindfulness. From soaking the chickpeas to whipping the tehina, every step is about care and patience. The result? A hummus so creamy and balanced, it feels like velvet on your tongue.
Once you master this method, you’ll never go back to store-bought hummus again. You’ll find yourself making it for dinner parties, picnics, or even just to enjoy with a spoon (no judgment here!).
So go ahead — channel your inner Zahav chef and whip up your own batch of hummus ‘tehina’. Your kitchen will smell divine, your guests will swoon, and your taste buds will thank you.
If you try this recipe, I’d love to hear how it turned out! Leave a comment below or tag me on social media with #HomemadeZahavHummus — let’s spread the hummus love, one creamy swirl at a time. 💛