Chef Solomonov writes, "The secret to great Israeli-style hummus is an obscene amount of tehina, as much as half of the recipe by weight, so it's especially important to use the best quality you can find. Unlike Greek-style hummus, which is heavy on garlic and lemon, Israeli hummus is about the marriage of chickpeas and tehina." Note: The original recipe makes a much larger quantity of Tehina Sauce (the garlic, lemon, tahini, and salt mixture in steps 3 and 4), which is wonderful to have on hand if you want to scale up—it will keep for a week refrigerated, or it can be frozen for up to a month. Here we're using the single batch of Tehina Sauce developed by Bon Appétit. Recipe adapted slightly from <a href="https://food52.com/shop/products/2849-zahav-a-world-of-israeli-cooking-signed-copy"><strong>Zahav: A World of Israeli Cooking</strong></a>, by Michael Solomonov and Steven Cook (Houghton Mifflin Harcourt, 2015) and <a href="http://www.bonappetit.com/recipe/israeli-style-hummus"><strong>Bon Appétit</strong></a> (September 2015).

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