You may have made hummus before. You’ve probably made it in your Thermomix. But you’ve never made hummus like Israeli celeb chef Eyal Shani makes hummus. And I 100-per-cent bet you haven’t served it like this!
Eyal Shani and I spent time together in Melbourne as he was preparing to open Miznon, the Israeli street food restaurant that’s already taken Tel Aviv, Paris and Vienna by storm. Miznon serves pita bread filled with vegetables, meats and fish but it’s so much more than that. It’s a party, it’s a forcefield, it’s a tambourine-playing, whistle-blowing riot of colour and movement and song. Read my story about it here.
When you watch Eyal Shani make hummus you’ll start to understand the energy and spirit of his restaurants. You’ll also understand hummus in a new way. The recipe is a bit experimental and flowing. Let’s just say measurements and strict methods are not his vibe at all. You can follow the recipe if you like or you can simply apply Shani’s ideas and presentation style to your own hummus – or any dip, really. As he says, “We will measure our taste, we will measure our feeling.”
Serves: 10
Time: 15 minutes
Ingredients
- 2 cloves garlic
- 500 grams tahini, plus 100 grams for adjusting texture, if needed
- 350 grams water (added in 2 stages)
- 500 grams cooked chickpeas, drained (see Tips)
- 100 grams water
- juice of 1 lime, plus extra to taste
- 2 pinches salt
- 1 red or green chilli
To serve
- 1 green chilli, chopped and marinated in olive oil
- 2 tomatoes, halved
- handful parsley, finely chopped
- 80 grams extra virgin olive oil
- pita bread, hot
Method
1. Place garlic cloves in mixing bowl and chop 2 sec/speed 6.
2. Add 500 grams tahini, 200 grams water, lime juice and salt and mix for 10 sec/speed 8.
3. Add 150 grams water and mix for a further 10 sec/speed 8. (You could also combine steps 2 and 3, and add 350 grams water at once.)
4. Remove tahini mixture from bowl and set aside. Add chickpeas and 100 grams water and process for 12 sec/speed 9. Scrape down mixture and process for a further 12 sec/speed 9, then scrape down again and process for a further 5 sec/speed 10 or until smooth.
4. Return 200 grams tahini mixture to mixing bowl. Blend 7 sec/speed 9. Reserve remaining tahini mixture (see Tips).
5. Add up to 100 g plain tahini and mix 5 sec/speed 10. You’re looking for a texture that is sturdy but light. Scrape down (and add a little more tahini if desired) then mix well for 15 sec/speed 10.
6. Adjust taste with salt and lime juice. Add a handful of parsley and the chilli and blend 10 sec/speed 8. (You could also add the salt, lime, parsley and chilli at step 5.)
To serve, pour onto a serving dish (or if you’re Eyal, pour it straight onto the table!) and smooth into a circle with a rim, like a high-sided plate. Scatter with chopped green chilli, squeeze over halved tomatoes, drizzle generously with oil and sprinkle with parsley. Eat with hot pita and mad abandon!
Tips
- Use tinned chickpeas (you’ll need 2 x 400 gram tins) or cook your own. If cooking your own, start with 250 grams dry chickpeas and cover generously with cold water. Leave for 8 hours or overnight. Drain and place in a saucepan, cover generously with cold water and cook over medium heat for 2 hours or until soft. Allow to cool in cooking water.
- Add a little of the chickpea soaking water for a thicker hummus
- Use extra tahini mixture as a spread for bread or toast, or a sauce for grilled meats or roasted vegetables. It’s also great on toasted sandwiches with cheese and kimchi.
- Serve the hummus with Rice Crackers and dollop it over my Beetroot, Pear and Pomegranate Salad.
Variation
- Use lemon instead of lime. Omit chilli if desired.
More about this video
- Want to hear more about Israeli chef Eyal Shani? Read my interview here.
- If you love this hummus recipe, then you’ll love Shane Delia’s Cauliflower Hummus with Spiced Beef and Tom Sarafian’s Hummus with Prawn & Crab.
- Want even more hummus recipes, check out my Heavenly Hummus collection here.
- I love my Leonard Street dress and the hummus washed straight out of it! I can’t stop wearing my Elk necklace.
- There’s a cameo from subscriber Leonie H. at the end of the video. Leonie joined me in Melbourne at my Vue de monde Restaurant Club, then attended a breakfast I hosted for interstate visitors, then I invited her to check out the video shoot because she had a bit of time before heading back to Queensland. Subscriber perks or what!
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