Zahav Recipe

Soak and cook chickpeas

Rinse the dried chickpeas. In a large bowl, cover chickpeas with cold water by 3–4 inches and stir in 1/2 tsp baking soda. Soak at room temperature for 8–12 hours (overnight). Drain and rinse. Transfer to a medium pot, cover with fresh water by 2 inches, add 1/2 tsp baking soda, bring to a boil, then reduce to a simmer and cook until very tender (40–60 minutes). Skim any foam. The chickpeas should easily smash between your fingers.

Cool and reserve cooking liquid

Reserve about 1/2 cup of the cooking liquid and drain the chickpeas. Let them cool slightly (10 minutes). For silkier hummus you may peel skins by pinching each chickpea between thumb and forefinger, but this is optional.

Blend hummus

In a food processor combine warm chickpeas, tahini (1/2 cup), fresh lemon juice (1/4 cup), garlic cloves (2), 1 teaspoon fine sea salt, and 2 tablespoons extra-virgin olive oil. Process until thick and smooth, scraping down the bowl as needed. With the motor running, add cold water (1/4 cup) and up to 1/4 cup reserved cooking liquid in a slow steady stream until the hummus becomes very silky and spreadable. Taste and adjust salt, lemon, or garlic. Transfer to a serving plate and use the back of a spoon to create a shallow well in the center for toppings.

Preheat your broiler to high or build a medium-high hot flame on a gas burner. Prick each eggplant a few times with a fork to prevent bursting. Place eggplants on a rimmed baking sheet under the broiler or directly over the gas flame, turning occasionally, until the skin is thoroughly charred and the flesh collapses (20–30 minutes depending on method).

Remove eggplants to a bowl and cover tightly with plastic wrap or a lid for 10–15 minutes to steam (this makes peeling easier). When cool enough to handle, peel off charred skin, trim stems, and scoop out the soft flesh into a sieve or colander to drain for 10 minutes to remove excess liquid.

Place the drained eggplant flesh on a board and chop roughly or transfer to a bowl and mash with a fork. Stir in 2 garlic cloves (minced), 1 tablespoon lemon juice, 1 tablespoon tahini (optional for creaminess), 1/2 teaspoon fine sea salt, and 1 tablespoon extra-virgin olive oil. Taste and adjust seasoning. Spread a thin layer of this charred eggplant on top of or alongside the hummus base.

Preheat oven to 375°F (190°C). Cut pita bread into bite-sized triangles. Toss pita pieces with 2 tablespoons extra-virgin olive oil, 1 tablespoon za'atar, and 1/4 teaspoon fine sea salt until evenly coated.

Spread in a single layer on a rimmed baking sheet and bake 10–12 minutes, tossing once halfway, until crisp and golden. Remove and cool. These provide a crunchy contrast and are used to garnish or serve with the hummus/eggplant.

Spoon or spread the hummus onto a shallow serving platter, creating a shallow well in the center. Arrange a generous spoonful or spread of the charred eggplant mixture over one side of the hummus or swirled into the center, leaving some hummus revealed for variety.

Drizzle 2–3 tablespoons extra-virgin olive oil over the hummus and eggplant. Sprinkle toasted pine nuts (2 tbsp) over the top, then dust with 1 teaspoon sumac and 1/2 teaspoon smoked paprika or Aleppo pepper. Scatter chopped parsley (2 tbsp) and finish with a pinch (about 1/4 tsp) coarse sea salt. Add the za'atar pita croutons around the platter or in a separate bowl for serving.

For service: offer additional lemon wedges and extra olive oil on the table. Hummus is best served at room temperature.