Israeli Soul: Easy, Essential, Delicious

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5-Minute Hummus with Quick Tehina Sauce from Israeli Soul

Makes about 4 cups (4 servings)

Make The Tehina Sauce

1. Nick off a piece of the garlic (about a quarter of the clove) and drop it into a food processor.

2. Squeeze the lemon juice into the food processor. Pour the tehina on top, making sure to scrape it all out of the container, and add the salt and cumin.

3. Process until the mixture looks peanut-buttery, about 1 minute.

4. Stream in the ice water, a little at a time, with the motor running. Process just until the mixture is smooth and creamy and lightens to the color of dry sand. Now you have Quick Tehina Sauce!

Make The Hummus

Add the chickpeas to the tehina sauce and process for about 3 minutes, scraping the sides of the bowl as you go, until the chickpeas are completely blended and the hummus is smooth and uniform in color.

Ingredients

1 garlic clove
Juice of 1 lemon
1 (16-ounce) jar tehina
1 tablespoon kosher salt
1 teaspoon ground cumin
1 to 1½ cups ice water
2 (15-ounce) cans chickpeas, drained and rinsed

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Israeli Soul: Easy, Essential, Delicious

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For their first major book since the trailblazing Zahav, Michael Solomonov and Steven Cook go straight to the food of the people—the great dishes that are the soul of Israeli cuisine. Usually served from tiny eateries, hole-in-the-wall restaurants, or market stalls, these specialties have passed from father to son or mother to daughter for generations. To find the best versions, the authors scoured bustling cities like Tel Aviv, Jerusalem, and Haifa, and sleepy towns on mountaintops. They visited bakeries, juice carts, beaches, even weddings.

Their finds include meals in the hand like falafel and pita; juicy, grilled and roasted spice-rubbed meats; stuffed vegetables; a wealth of chopped vegetable salads; a five-minute fluffy hummus with more than two dozen toppings; pastries, ice creams, and shakes. Solomonov has perfected and adapted every recipe for the home kitchen.

Each chapter weaves history with contemporary portrayals of the food. Striking photographs capture all its flavor and vitality, while step-by-step how-tos and closeups of finished dishes make everything simple and accessible.

From the Publisher

5-Minute Hummus with Quick Tehina Sauce from Israeli Soul

Makes about 4 cups (4 servings)

Make The Tehina Sauce

1. Nick off a piece of the garlic (about a quarter of the clove) and drop it into a food processor.

2. Squeeze the lemon juice into the food processor. Pour the tehina on top, making sure to scrape it all out of the container, and add the salt and cumin.

3. Process until the mixture looks peanut-buttery, about 1 minute.

4. Stream in the ice water, a little at a time, with the motor running. Process just until the mixture is smooth and creamy and lightens to the color of dry sand. Now you have Quick Tehina Sauce!

Make The Hummus

Ingredients

1 garlic clove
Juice of 1 lemon
1 (16-ounce) jar tehina
1 tablespoon kosher salt
1 teaspoon ground cumin
1 to 1½ cups ice water
2 (15-ounce) cans chickpeas, drained and rinsed

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