Although I have a go-to hummus recipe that I will go to battle for, my wandering eye was intrigued by the version published by the Zahav owner. Zahav is the Philadelphia Israeli hot spot, which I have yet to get into (granted, I tried only once, and on a summer Saturday night at that).
The recipe was not only intriguing because of its creator, but also because it was more stripped down that most hummus recipes I have tried. No chickpea cooking water or olive oil included, just chickpeas, tahini and lemon. And with my Instant Pot revolutionizing my bean cooking at home, I had no hesitation in trying out this new approach.
As the pre-soaked chickpeas cooked in the Instant Pot (12 minutes on high pressure), I quickly put together the seasoning ingredients. I quartered the recipe, but probably include a bit more lemon juice.
The resulting hummus was thick, and had a very strong and rich tahini flavor. I think it would be a good side to either a bland or perhaps tart main course, but on its own, I found the flavor too overwhelming with my standard dip accompaniments.
I will probably catalogue this recipe in the "at least I tried it category" and stick to my standard recipe moving forward.
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