Got a secret, can ya keep it?
, couldn’t possibly be more different from the paste you scoop out of the plastic tub with baby carrots when there’s nothing else in the house to eat. It’s light. It’s creamy. It’s deeply, deeply satisfying.
—which is full of all kinds of mouthwatering modern Israeli goodness—we were struck by a few shockingly simple keys to his dreamy spread.baking soda . Solomonov adds a tiny bit of the stuff to the chickpea-soaking liquid, and then again to the pot he boils the beans in, which raises the pH of the water and helps the little guys break down to a soft, pulpy mass—not ideal for, say, a bean salad, but perfect for an ultra-smooth purée. You know how the hummus you made in college was all weird and grainy? Right. Baking soda..
And, in case you hadn’t guessed by now, quality tahini is crucial to quality hummus. The chef gets his exclusively from a small, family-owned Philadelphia-based company called
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