This hummus is perfect for snacktime at any time.
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ingredients
Tehina Sauce
Hummus
directions
For the tehina sauce:
Break up the head of garlic with your hands, letting the unpeeled cloves fall into a blender. Add the lemon juice and blend on high for a few seconds until you have a coarse puree. Let the mixture stand for 10 minutes to let the garlic mellow.
Pour the mixture through a fine-mesh strainer set over a large mixing bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Add the tehina to the strained lemon juice in the bowl, along with the salt and cumin. Whisk the mixture together until smooth (or use a food processor), adding ice water, a few tablespoons at a time, to thin it out. The sauce will lighten in color as you whisk. When the tehina seizes up or tightens, keep adding ice water, bit by bit, whisking energetically until you have a perfectly smooth, creamy, thick sauce.
Taste and add more salt and cumin if you like. If you’re not using the sauce immediately, whisk in a few tablespoons of ice water to loosen it before refrigerating. The tehina sauce will keep a week refrigerated, or it can be frozen for up to a month.
For the hummus: