Hummus tehina from Zahav: A World of Israeli Cooking (page 39) by Michael Solomonov and Steven Cook

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eggegg on June 06, 2026

    I skim off as many skins as I can when I boil the chickpeas and sometimes toss in an ice cube. I usually add sumac and smoked paprika.

  • Carriejean76 on May 25, 2026

    Easy and delicious! I already had the tehina sauce made for a different recipe so this came together quickly. Chickpeas soaked overnight

  • sarahkalsbeek on April 25, 2026

    Wow, I really misread this recipe, but saved it in the end. I KNEW it called for tehina sauce, not just straight up tehina. The tehina sauce recipe is on a different page. But in the heat of the moment, I re-read the recipe and my mind said "tehina" - so I just added the tehina straight up. I also forgot to measure the chickpeas dry...I cooked a whole bag of Rancho Gordo chickpeas and realized afterwards that I didn't know the equivalent for the cooked beans. I asked ChatGPT and it said to use 3 cups cooked beans. Long story short: It was way, way too thick. Luckily, I had saved about 2 cups of the cooking liquid from cooking the chickpeas. I added all of it. That fixed the texture - it was now perfectly creamy. But I kept thinking, this could really use some lemon juice. Which it would have had, if I'd used the tehina sauce! So I added lemon. And it turned out great!!

  • JennyCampisi on February 11, 2026

    Soom is absolutely required.

  • rmardel on December 24, 2025

    This hummus in incredibly smooth, light and delicious. It has become the house hummus, so good it is not worth buying the commercial stuff. Not difficult either but it does require a little planning.

  • SpatulaCity on April 08, 2025

    Smooth as butta! My first time making hummus and it was a win! I accidentally really over cooked the chickpeas, and next time will be more careful to see if that nets a more concentrated flavor in the hummus. Still, it turned out very good! Would add more garlic to the lemon juice next time as well for personal preference.

  • chawkins on November 15, 2021

    The creamiest and smoothest hummus I’ve ever made. Very mild, very well balanced, not dominated by any one of the flavoring ingredients: lemon juice, cumin and garlic. I cooked the dry chick peas in the IP with 1 t of baking soda for 40 minutes, no soaking overnight.

  • chezmaryb on January 01, 2021

    Made new years day. So satisfying, and healthy. Also ultrsaaasmooth

  • Dannausc on June 20, 2019

    Fairly easy. Super creamy. So. Freaking. Good!!!

  • Nancy402 on March 24, 2019

    First rate. So delicious I had to eat it warm for breakfast. Plus there is advantage of the extra tehina sauce for other dishes.

  • hirsheys on July 17, 2018

    This hummus is insanely creamy, smooth, and light. The garlic and lemon are a little too mild for me, maybe, but overall, it's very special. Also, if you make the tehina sauce that is its basis, you can make the beets tehina, which I love.

  • Yildiz100 on March 08, 2016

    I totally messed up this recipe. I accidently made it too thin because I wasn't paying attention. Still commenting because there are a couple of things I want to note for next time. 1. Baking soda WORKS-wow! My food processor was able to make this smooth in no time. I just used a pinch-no need to use so much. Secondly, I added the cumin and as soon as I tasted all I could think of supermarket hummus-think Sabra. So, I paid attention to my most recent restaurant hummus orders and I've realized that the hummus that I am accustomed to (from local Lebanese places) has no cumin. Maybe a regional distinction. Lastly, I like the idea of blending the garlic in the lemon juice and then straining it since that gives you ultra smooth hummus, however, I think I might like a more pronounced garlic flavor.

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