Zahav Restaurant's 5 Minute Hummus with Garlic Achaar and Crispy Chickpeas

Zahav Restaurant's 5 Minute Hummus with Garlic Achaar and Crispy Chickpeas

Let the food processor do the heavy lifting for dinner. Homemade hummus with lots of Roasted Garlic Achaar, crispy chickpeas and toasted naan is my kind of dinner party.

Zahav Restaurant's 5 Minute Hummus with Garlic Achaar and Crispy Chickpeas

Adapted from Michael Solomonov (Chef & Owner of Zahav Restaurant) & Steve Cook's 5 Minute Hummus on Food52 Genius Recipes

Makes 2 cups

INGREDIENTS

1 teaspoon Roasted Garlic Achaar

1 tablespoon lemon juice

11 tablespoons (1/2 cup plus 3 tablespoons) tahini, preferably Seed & Mill or Soom which are more creamy and smooth 

1/2-3/4 cup ice water water

1 14-oz can chickpeas

1 1/2 teaspoons Kosher salt, or to taste

 

For Serving

Good Olive Oil

Roasted Garlic Achaar, to taste

Parsley, roughly chopped

Crispy Chickpeas, optional - store-bought or use recipe below

 

METHOD

In a food processor, blend garlic achaar, lemon juice, and tahini until smooth like peanut butter. Stream in the ice water, a little at a time, with the motor running. Process just until smooth and creamy and lightens to color of dry sand. Add chickpeas and process for about 3 minutes, scraping down the bowl periodically until the chickpeas are completely blended and the hummus is smooth and uniform in color. Season with salt to taste and serve on a platter of choice. Top with olive oil, garlic achaar, and a sprinkle of parsley and optional crispy chickpeas.

NOTE: To make the crispy chickpeas, drain and pat completely dry a regular 14-oz can of chickpeas. Lay them down on a parchment lined baking sheet and mix with a drizzle of olive oil and salt. Bake at 425F for 20-30 minutes until golden and crunchy. Season chickpeas with spices like cumin, paprika or garam masala. I love to top my curries and salads with them and they're also amazing alone as a snack!

Leave a comment

Back to What's Cooking