Recipe of the week
The secret to making hummus an everyday joy
Making hummus doesn’t have to be hard, said Michael Solomonov and Steven Cook in Israeli Soul (Rux Martin). “Because hummus is everyday food—ridiculously satisfying, rich, and healthy,” you need a recipe you can make every day, and that’s why we developed a five-minute version. Contrary to the belief of some foodies, there’s “absolutely” nothing wrong with using canned chickpeas. True, the hummus we serve at Zahav and Dizengoff is smoother, but the taste isn’t meaningfully different.
The hummus is “delicious all by itself,” but it is “an even better partner,” an “irresistible canvas” for other toppings, including the simple saffron-braised chicken below.
Saffron-braised chicken on hummus
For the chicken:
1 tbsp ground turmeric
1½ tsp freshly ground black pepper
1½ tsp ground cumin
1 tsp ground allspice
4 skinless, boneless chicken thighs
3 garlic cloves
1 cup dried apricots
1 tbsp canola oil
½ cup tomato paste
2 cups chicken stock or water (for deglazing)
Hefty pinch of saffron
Preheat oven to 350. Mix spices in a small bowl. Rub mixture over chicken thighs and set chicken aside at room temperature for at least an hour.
While chicken cures, peel and chop onion and carrots. Mince garlic cloves and chop dried apricots. Heat canola oil in a large ovenproof skillet. Sear chicken on both sides, then transfer to a plate. Toss vegetables into skillet, reduce heat, and cook until onion and garlic are soft, about 5 minutes. Stir in tomato paste, deglaze skillet with chicken stock or water, and add apricots and saffron. Return chicken to skillet, cover, and transfer to oven.
Braise for 25 to 30 minutes, or until chicken falls apart. Let chicken cool, then shred it in pan. Taste and add salt if needed. When hummus is ready, divide it evenly on four plates, spread it thinly, and top with the braised chicken. Serves 4.
1 garlic clove
Juice of 1 lemon
1 (16-oz) jar tahini
1 tbsp kosher salt
1 tsp ground cumin
1 to 1½ cups ice water
2 (15-oz) cans chickpeas, drained and rinsed
Nick off a piece of the garlic (about a quarter of the clove) and drop it in a food processor. Squeeze lemon juice into food processor. Pour tahini on top, scraping all of it out of the container, and add salt and cumin. Process until mixture looks peanut buttery, about 1 minute. Stream in ice water, a little at a time, with motor running. Process just until the mixture is smooth and creamy and lightens to the color of dry sand. Add chickpeas and process for about 3 minutes, scraping sides of the bowl as you go, until chickpeas are completely blended and hummus is smooth and uniform in color. Makes about 4 cups. ■