I have been going crazy for recipes from the ZAHAV COOKBOOK. You ask “what is a Turkish Hummus a la Zahav”? I made up the a la Zahav so I honored Michael Solomonov. But seriously, these recipes are so good. I don’t think I have ever been so impressed by the recipes in a cookbook as I have this cookbook. You got to try it. I have posted a few recipes thus far with the most surprising (to me) being the TAHINI SEMIFREDDO. Tahini in a dessert?
So what can you do to hummus to make it super rich and super flavorful? How about we roast some garlic in the oven, and then, squeeze out the sweet goodness created from the slow cooking. Is that enough? NO! How about we add the sweet roasted garlic in a skillet with butter. After the garlic and butter melt together the resulting sweet concoction is put into a blender with some tahini, olive oil and some salt and cumin. The blended mixture is smooth and creamy. Think we are done? Not quite.
The tahini hummus mixture is placed in a skillet and baked in an oven. It gets a crispy exterior and gets a nice color to it. Now, you think we are done? Not quite. The final step, which absolutely, has to be done and is the coup d’etat is the pan frying of the chickpeas. My little spin on this recipe is this pan frying of the chickpeas. The chickpeas get this amazing crunchiness. It is like a roasted nut. The final Turkish Hummus a la Zahav is topped with these crunchy chickpeas. Wow. This recipe is the best hummus I have ever tasted.
The butter and roasted garlic in s sauté pan.
The ingredients in the blender.
The Turkish Hummus a la Zahav plated.
- • 1 15 ounce can plus a handful chickpeas, divided
- • 2 teaspoon baking soda, divided
- • 1 head garlic
- • 2 tablespoons Olive oil
- • 4 tablespoons butter
- • Juice of 1 lemon
- • Salt to taste
- Cut the top off a head of garlic, drizzle it with olive oil, and roast it in a 350-degree oven until brown and very soft.
- Squeeze out the roasted garlic into a medium saucepan and add the butter.
- Melt the butter slowly with the garlic.
- Combine the cooked chickpeas, the butter-garlic mixture, and the lemon juice in a blender or food processor and purée until smooth.
- Salt well.
- Take the extra chickpeas and toss into a skillet on medium high heat.
- Cook until the chickpeas become crunchy.
- Transfer to an ovenproof skillet and sprinkle some whole cooked chickpeas on top.
- Bake until the top is golden brown, about 5 minutes.
- Garnish with olive oil and roasted chickpeas.
- Serve and enjoy!