Hello, Austin Carter welcomes you all to Beyond The Bayou Blog to serve you a cozy and comforting meal. Recreating recipes is simply love for me but today we will create a recipe the way it is: Zahav’s Hummus because I think this is special the way it is.
This past year I�ve been hearing all this talk about a particular cookbook, Zahav: A World of Israeli Cooking�and particularly about the amazing Zahav�s hummus that Chef Michael Solomonov creates. I love hummus and love how it is a vehicle for a lot of different flavor combinations. Growing up, I just saw hummus as something you sprinkled some feta cheese and drizzled some olive oil over. Dipping a soft Sourdough Bread into it and calling it a day.
Then, back in New Orleans, chef Alon Shaya opened up his famed restaurant Shaya, which has this dish on the menu of lamb rag� with hummus. I haven�t tried it yet, but it looks delicious! So, I finally took the dive to make some hummus. No canned garbanzo beans or hummus in containers, I wanted to make it from scratch, but the Zahav way.
So, today we will be cooking Zahav’s Hummus and try it with Oyster Crackers to bring that crunchy flavor to the meal.
What Is Zahav’s Hummus?
The Middle Eastern dip known as Zahav’s Hummus is recognized for its deliciousness and velvety texture. It’s prepared using a variety of spices, garlic, tahini (similar to sesame paste), and chickpeas. Blend everything together till it reaches a velvety consistency; the first step is to heat the chickpeas until they are soft. On occasion, they may be garnished with paprika, herbs, and a little olive oil. As a staple of Middle Eastern cuisine, it is perfect for dipping bread, vegetables, or crackers into a flavorful sauce.
Overview: How To Make Zahav’s Hummus?
I am Austin Carter and I would describe this shrimp and hummus recipe as a delightful fusion of Mediterranean flavors and textures. It begins with soaking dried chickpeas overnight, then cooking them until tender and blending them with garlic, lemon juice, tahini, and spices to create a creamy and savory hummus base.
The shrimp, red onions, and black olives are seasoned with aromatic spices like curry powder, smoked paprika, and pimento de espelette, then roasted to perfection. This adds a bold and satisfying element to the dish.
When serving, I suggest spooning the luscious hummus onto a plate or bowl and topping it generously with the roasted shrimp mixture. A sprinkle of smoked paprika and fresh parsley adds the final touch. Enjoy this flavorful dish with some crusty bread or warm pita for a complete and satisfying meal that’s perfect for any occasion.
Zahav�s Special Hummus Recipe
Equipment
- Large bowl for soaking chickpeas
- Large pot for boiling chickpeas
- Food Processor
- Fine-mesh sieve
- Baking sheet
Ingredients
- 1 cup dried chickpeas
- 2 tsp baking soda, divided
- 4 garlic cloves, unpeeled
- 1/3 cup lemon juice
- 2/3 cups tahini
- 1 tsp kosher salt
- 1/2 tsp ground cumin
- 1 cup red onions, sliced
- 1/2 cup pitted black olives
- 1 pound shrimp, peeled and deveined
- 1 tsp curry powder
- 1/2 tsp pimenton de espelette�
- 1/2 tsp smoked paprika
- 2 tbsp olive oil
Instructions
- Soak chickpeas overnight, then boil until tender.
- Process garlic, lemon juice, and salt; add tahini, cumin, and chickpeas, and puree.
- Preheat oven and toss onions, olives, shrimp, and spices; roast.
- Prepare hummus and adjust seasoning.
- Serve hummus topped with roasted shrimp mixture.
Nutrition
Variations and Substitutions!
- Chickpea Variations: Instead of using traditional chickpeas, consider using black chickpeas (kala chana) or roasted chickpeas for a unique flavor and texture in the hummus.
- Hummus Additions: Enhance the hummus with roasted garlic or roasted red peppers for extra depth of flavor. You can also incorporate a dash of sumac or za’atar spice blend for a Middle Eastern twist.
- Shrimp Alternatives: Substitute the shrimp with grilled calamari or scallops for a seafood variation. For a vegetarian option, roasted eggplant or mushrooms can be a flavorful alternative.
- Spice Substitutions: Instead of curry powder, try using ras el hanout or harissa for a North African flair. Smoked Spanish paprika can be replaced with chipotle powder for a smoky and spicy kick.
- Nutty Tahini Twist: For a nuttier flavor, use toasted sesame seeds to make your own tahini paste. You can also blend in a tablespoon of almond butter or cashew butter for added richness.
- Garnish Ideas: Experiment with different garnishes such as toasted pine nuts, chopped fresh herbs like cilantro or dill, or a drizzle of balsamic reduction for an elegant touch.
- Vegetable Varieties: Instead of red onions and black olives, try using caramelized shallots and marinated artichoke hearts for a gourmet touch. Roasted cherry tomatoes or pickled vegetables can also be delightful additions.
- Heat Factor: Adjust the level of spiciness by adding a pinch of Aleppo pepper or crushed red pepper flakes to the shrimp mixture, or serve with a side of harissa sauce for those who enjoy extra heat.
What to Serve with Zahav’s Hummus?
Storing and Managing Leftovers!
- Container Choices: After enjoying your delicious hummus, transfer any leftovers into a good ol’ airtight container. Opt for glass if you can�it keeps things fresh and doesn’t let other fridge smells mess with your hummus vibe.
- Cool Down and Cover Up: Once you’ve got your hummus in its container, pop it into the fridge right away. Smooth out the top of the hummus and drizzle a bit of olive oil on top. It acts like a shield, keeping your hummus from drying out.
- Not Too Packed: Don’t go overboard with filling the container. Leave some space if you plan to freeze or reheat later.
- Chill or Freeze: If you’re not planning to finish it within a few days, consider freezing. Divide the hummus into smaller portions and store them in freezer-safe containers. It can stay happy in there for a few months.
- Thawing the Frozen: When it’s time to defrost your frozen hummus, let it hang out in the fridge overnight. Slow and steady wins the hummus race. Avoid thawing on the countertop to keep the bacteria away.
- Warm It Up: If you like your hummus warm, gently heat it up on the stove or in the microwave. Go slow and stir it up; add a splash of water or lemon juice if it needs a little perk-up.
- Spice It Up: Before diving back into your hummus, consider jazzing it up with a sprinkle of paprika, a drizzle of olive oil, or some fresh herbs. It’s like giving it a little makeover for round two.
Frequently Asked Questions (FAQs)
Q: Why is Israeli hummus so smooth?
A: Israeli hummus is smooth due to the meticulous process of soaking and cooking chickpeas until tender, along with blending them with tahini, lemon juice, and olive oil to achieve creamy perfection.
Q: Why put tahini in hummus?
A: Tahini adds creaminess, nuttiness, and depth to hummus, making it smooth and flavorful. It also contributes to the traditional Mediterranean taste that defines authentic hummus.
Q: Why add baking soda to chickpeas for hummus?
A: Adding baking soda to chickpeas for hummus helps soften them during cooking, resulting in a smoother texture. It also aids in breaking down the chickpeas for easier blending.