Quick Tehina Sauce Ingredients
1 garlic clove
Juice of 1 lemon
1 (16-ounce) jar tehina
1 teaspoon ground cumin
1 to 1½ cups ice water
2 (15-ounce) cans chickpeas, drained and rinsed
Tehina Sauce Preparation
Nick off a piece of the garlic (about a quarter of the clove) and drop it into a food processor.
Squeeze the lemon juice into the food processor. Pour the tehina on top, making sure to scrape it all out of the container.
Add the salt and cumin.
Process until the mixture looks peanut-buttery, about 1 minute.
Stream in the ice water, a little at a time, with the motor running.
Process just until the mixture is smooth and creamy and lightens to the color of dry sand.
Add the chickpeas to the Quick Tehina Sauce and process for about 3 minutes, scraping the sides of the bowl as you go, until the chickpeas are completely blended and the hummus is smooth and uniform in color.
This is an excerpt printed with permission from the Israeli Soul cookbook®.