Zahav’s Hummus Recipe (With Shrimp & Olives)

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 ragú 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?

Step 1: Soak and Cook the Chickpeas

1. Soak the Chickpeas: Start by soaking 1 cup of dried chickpeas in water with 1 teaspoon of baking soda overnight. This helps soften the chickpeas for cooking.
2. Boil the Chickpeas: The next day, drain and rinse the soaked chickpeas. Place them in a pot, cover them with water, and add another teaspoon of baking soda. Boil the chickpeas until they are tender, which usually takes about 1-1.5 hours. Drain and set aside.

Step 2: Prepare the Hummus Base

1. Process Garlic and Lemon Juice: In a food processor, add 4 unpeeled garlic cloves, 1/3 cup of lemon juice, and 1 teaspoon of kosher salt. Process until the garlic is finely chopped.
2. Add Tahini and Cumin: Add 2/3 cup of tahini and 1/2 teaspoon of ground cumin to the mixture. Process until smooth and creamy.
3. Incorporate Chickpeas: Add the cooked chickpeas to the food processor and blend until the mixture is smooth and well combined. You can add a little water if the hummus is too thick. Taste and adjust the seasoning if needed.

Step 3: Roast the Shrimp and Vegetables

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Toss Ingredients Together: In a bowl, combine 1 cup of sliced red onions, 1/2 cup of pitted black olives, and 1 pound of peeled and deveined shrimp. Add 1 teaspoon of curry powder, 1/2 teaspoon of pimento de espelette, 1/2 teaspoon of smoked paprika, and 2 tablespoons of olive oil. Toss everything together until well coated.
3. Roast the Mixture: Spread the shrimp and vegetable mixture on a baking sheet and roast in the preheated oven for about 10-12 minutes, or until the shrimp are cooked through and the onions are caramelized.

Step 4: Assemble and Serve

1. Prepare the Hummus: Transfer the hummus to a serving dish and smooth the top with a spoon.
2. Top with Roasted Shrimp: Spoon the roasted shrimp and vegetable mixture over the hummus.
3. Final Touches: Drizzle with a little olive oil if desired and sprinkle with extra paprika or fresh herbs for garnish.

Step 5: Enjoy!

1. Serve Immediately: Serve the hummus topped with roasted shrimp warm or at room temperature. It makes a fantastic appetizer or a light meal. Enjoy with pita bread, crackers, or fresh veggies.

Know These Alternate Methods!

Unsoaked Chickpeas – Oven Method:

• Step 1: Cover chickpeas with 4 inches of salted water and 1 teaspoon of baking soda.
• Step 2: Bring to a boil, cover, and place in a 350°F oven for 2 hours.
• Why I Love This: No extra appliances are needed, and you can check doneness as it cooks.

Unsoaked Chickpeas – Instant Pot:

• Step 1: Cover chickpeas with 4 inches of salted water and 1 teaspoon of baking soda.
• Step 2: Set the Instant Pot to high pressure for 35 minutes, keep warm, and use natural release (do not quick release).
• Total Time: About 1 hour and 45 minutes.
• Note: Quick releasing can cause a mess because the chickpeas are very soft.

Soaked Chickpeas – Instant Pot:

• Step 1: Cover soaked chickpeas with 2 inches of salted water and 1 teaspoon of baking soda.
• Step 2: Set the Instant Pot to low pressure for 0 minutes, keep warm, and use natural release.
• Total Time: About 1 hour and 15 minutes.
• Note: Do not quick release to avoid a mess from the soft chickpeas.

Canned Chickpeas:

• Step 1: Drain two cans of chickpeas and add them to a pot with 2 inches of water and 1 teaspoon of baking soda.
• Step 2: Bring to a boil, then cook, covered, in a 350°F oven for 15-20 minutes.
• Easy Option: Perfect for those who prefer not to use dried chickpeas.

Enjoy your perfectly cooked chickpeas with any of these simple methods!

Variations and Substitutions!

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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?

• Zesty Chicken Zucchini
• Chicken Salad
• Chicken and Dressing
• Pickled Beets and Goat Cheese Salad

Storing and Managing Leftovers!

1. 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.
2. 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.
3. Not Too Packed: Don’t go overboard with filling the container. Leave some space if you plan to freeze or reheat later.
4. 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.
5. 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.
6. 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.
7. 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.

Why Is Israeli Hummus so Smooth?

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.

Why Put Tahini in Hummus?

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.