HUMMUS . . . with chopped salad, tahini, lemon, and sumac (aka the perfect lunch) From Eden Grinshpan
This recipe is from Eden's upcoming book, Tahini Baby, out April 22nd, 2025. The recipe was originally featured in Cherry Bombe's Love Issue.
This is what I make whenever I want to put a smile on Ido’s (my husband) face, and it pretty much sums up my approach to cooking—it’s light, it’s bright, it’s crunchy, it’s saucy, and it’s perfect for nibbling and grazing. It would make the perfect lunch or dinner on its own or loaded up with things like a jammy egg, jammy eggplant, and/or Israeli pickles. Serve with plenty of fresh laffa, challah, or pita.
Photo by Chris Bernabeo
INGREDIENTS
Makes 2 servings
3 small Persian or mini cucumbers, finely chopped
2 medium tomatoes on the vine, finely chopped
½ small red onion, finely chopped
6 small radishes, finely chopped
3 tablespoons extra-virgin olive oil, plus more for serving
Juice of ½ lemon
¾ teaspoon kosher salt, plus more to taste
3 cups Light-as-Air Hummus (recipe follows)
½ cup Garlicky Tahini (recipe follows)
Large pinch of sumac, for serving
METHOD
In a medium bowl, toss together the cucumbers, tomatoes, onion, and radishes. Add the olive oil, lemon juice, and salt and toss to coat well. Season with more salt, if needed. Divide the hummus between two serving plates and make a well in the center. Fill the inside of each with half of the tahini and top with half of the chopped salad. Finish with a little olive oil and a juicy pinch of sumac.
Light-As-Air Hummus
INGREDIENTS
Makes 4 cups
2 (15-ounce) cans chickpeas, drained & rinsed
1 teaspoon baking soda
1 cup tahini
Juice of 1 large lemon (about ¼ cup), plus more for serving
2 medium garlic cloves, peeled
1½ teaspoons kosher salt, plus more to taste
1 teaspoon ground cumin
¾ cup ice water
Extra-virgin olive oil, for serving (optional)
Paprika, for serving (optional)
Garlicky Tahini, for serving (optional)
METHOD
In a large pot, combine the chickpeas and baking soda with 6 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low and let simmer until the chickpeas start breaking down, 15 to 20 minutes. Drain the chickpeas and give them a good shake in the strainer to help remove some of the skins. I don’t get too picky about this part, but since the skins will clump together, I do recommend fishing out what you can because your hummus will be all the creamier for it.
In a blender, combine the chickpeas with the tahini, lemon juice, garlic, salt, and cumin. Add the ice water along with a few ice cubes (they will make your hummus even creamier) and blend on medium-high speed until the mixture is very smooth, occasionally pausing to scrape down the sides with a spatula, 3 to 5 minutes. Season with more salt, as needed.
Garlicky Tahini
INGREDIENTS
Makes about 3 cups
1½ cups tahini
3 tablespoons fresh lemon juice (about 1 large lemon)
1 teaspoon kosher salt
1 garlic clove, grated
1¼ cups ice water
METHOD
In a high speed blender, combine the tahini, lemon juice, salt, and garlic. Add 1 cup of the ice water and blend until smooth. To loosen the sauce, add more ice water as desired. Store in a sealed container in the fridge for up to 1 week.
From Tahini Baby by Eden Grinshpan, out April 22nd, 2025. Reprinted by permission of Reprinted by permission of Avery, an imprint of Penguin Random House.
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