Skip To Content
Get Our Newsletter
JEWISH. INDEPENDENT. NONPROFIT.

Support the Forward

Funded by readers like you DonateSubscribe

3 Israeli Essentials From Molly Yeh — Hummus, Tahini and Zhoug

Each of the recipes below plays a role in Molly Yeh’s party dish hummus with meat all over it. And each is a great to have around pretty much at all time.

Hummus

Makes 2½ cups

1 cup dried chickpeas
½ teaspoon baking soda
1 tablespoon lemon juice
½ cup tahini
¾ teaspoon kosher salt, plus more to taste
2 cloves garlic (optional)
¼ cup cold water
Olive oil, for drizzling

1) In a medium bowl, cover the chickpeas with enough water to reach 2 inches above the height of the chickpeas and soak them for 12 hours.

2) Drain and rinse the chickpeas and place them in a large saucepan with the baking soda. Cover them with 1 to 2 inches water and bring the water to a boil over high heat. Reduce the heat to low, cover the pot and simmer until the chickpeas are very soft, about 2 hours. Drain them and let cool slightly, then transfer to a food processor.

3) Add the lemon juice, tahini, salt and the garlic (if using) and blend until very smooth, about 1 minute. With the motor running, drizzle in the water and continue to blend for 2 to 3 more minutes. Taste and season with additional salt if needed.

Tahini

Makes ½ cup

¼ cup tahini 3 tablespoons cold water 1 tablespoon lemon juice Kosher salt and black pepper

In a small bowl, mix together the tahini, water and lemon juice until the mixture thickens. Season with salt and pepper to taste.

Zhoug (pronounced shkoog)

Makes 1½ cups

5 jalapeños, seeded and coarsely chopped
4 cloves garlic
1 bunch flat-leaf parsley, coarsely chopped (about 1 cup)
1 bunch fresh cilantro, coarsely chopped (about 1 cup)
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
½ teaspoon kosher salt
Black pepper
¼ cup olive oil

In a food processor, combine the jalapeños, garlic, parsley, cilantro, cumin, coriander, cayenne, salt, a few turns of pepper and the olive oil and blend until it’s the consistency of pesto, adding more olive oil if desired. Store in the fridge for up to 3 days or spoon into ice cube trays, freeze, and thaw as needed.

Related:

[

Excerpted from “Molly on the Range” by Molly Yeh. By permission of Rodale Books.

Engage

  • SHARE YOUR FEEDBACK

  • UPCOMING EVENT

Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free under an Attribution-Non Commercial-No Derivatives Creative Commons license as long as you follow our republishing guidelines, which require that you credit Foward and retain our pixel. See our full guidelines for more information.

To republish, copy the HTML, which includes our tracking pixel, all paragraph styles and hyperlinks, the author byline, and credit to Foward. Have questions? Please email us at help@forward.com.

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.