Hommus from Zaytinya: Delicious Mediterranean Dishes from Greece, Turkey, and Lebanon (page 46) by José Andrés

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Notes about this recipe

  • Eat Your Books

    Chickpeas soak overnight.

  • michalow on June 01, 2024

    This technique definitely yields a distinctly different hummus compared to others I've made using the very same ingredients. I was surprised to find I did not love it (despite having enjoyed plenty of hummus at both Zaytinya and Lebanese Taverna, whose recipe Andrés says this is based on). The texture is lovely--smooth and airy. But it has an odd sweetness to it, despite the ample amount of lemon juice. I think this must come from the concentrated bean-cooking water. I mitigated this by serving the hummus topped with a swirl of pomegranate molasses, and this worked well. But I'll go back to the Jerusalem or Zahav-style hummus for my next batch.

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