In order to reduce the carbohydrates that are naturally present in the classic version of hummus, I of course had to swap chickpeas for a less carb-heavy alternative: the mighty cauliflower. Cauliflower is an amazing veggie, as it packs a ton of nutrients to a surprisingly low carb-count. The second swap is tahini to almond butter.
Zahav’s Hummus ‘Tehina’. This recipe comes from Zahav, the chef Michael Solomonov’s Israeli restaurant in Philadelphia, which is known for its silky and wonderfully rich hummus. Garlic and lemon play small roles here; the indisputable co-stars are the freshly cooked chickpeas and the nutty tahini.
The hummus should be very smooth, light, and soft. Taste the hummus and add salt if needed. Scoop the hummus into a serving bowl and top with a drizzle of olive oil, chopped fresh parsley, and some chopped kalamata olives.
It calls for two cans of chickpeas and a standard-size jar of tehina, so there’s no measuring, extra bowls, or utensils to clean. Canned chickpeas have a bad reputation in the hummus world. … In recent times we have been conditioned to think of canned as a dirty word—the opposite of farm-to-table sanctimony.