BEST ISRAELI HUMMUS
Having been to Israel numerous times and having tried hummus all over the country, I find this hummus recipe pretty close to what you would find there. To save time, I use canned garbanzo beans, but friends who use the same recipe tell me that the dried beans are the way to go.
Provided by LI-Ray
Categories Spreads
Time 15m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Blend garbanzo beans, tahini, garlic, salt and lemon juice in food processor until smooth and fluffy.
- Spoon onto small plate, flatten and add garnish per serving.
- Serve with warm pita bread, pickles and cherry peppers.
HOMEMADE ISRAELI HUMMUS (PAREVE)
This is a recipe for homemade Israeli hummus, a vegan Middle Eastern dip made with dried chickpeas, tahini, lemon, and garlic, plus additional topping suggestions.
Provided by Giora Shimoni
Categories Appetizer Breakfast Brunch Dinner Lunch Snack Condiment
Time 13h10m
Yield 6
Number Of Ingredients 10
Steps:
- Gather the ingredients.
- Place the chickpeas in a large bowl. Add enough cold water to cover the chickpeas by several inches. Cover the bowl with plastic wrap or a clean tea towel and allow to soak overnight .
- Drain and rinse the chickpeas. Place in a large stockpot, add the baking soda , and enough cold water to cover the chickpeas by 2 inches. Bring to a boil, skimming off any foam that rises to the top. Cover the pot, reduce the heat to low, and simmer for 45 minutes to an hour, or until the chickpeas are soft enough to crush between your fingers.
- Reserve about 1/2 cup of the cooking liquid, then drain and rinse the chickpeas. Reserve a tablespoon or two of the cooked chickpeas for garnish, if desired.
- Put the cooked chickpeas, tahini, lemon juice, garlic, salt, pepper, and paprika in a food processor . Puree until smooth. If the hummus is too thick or dry, add a bit of the cooking liquid, more lemon juice, or tahini to taste.
- To serve, place the hummus in a dish, and use the back of a spoon to make a shallow well in the center. Place any reserved chickpeas in the well, drizzle with olive oil, and garnish with freshly chopped parsley and regular or smoked paprika.
Nutrition Facts : Calories 325 kcal, Carbohydrate 41 g, Cholesterol 0 mg, Fiber 8 g, Protein 14 g, SaturatedFat 2 g, Sodium 582 mg, Sugar 7 g, Fat 13 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
AUTHENTIC ISRAELI HUMMUS
Number Of Ingredients 8
Steps:
- Wash the beans in a colander until water comes out clear. Soak Garbanzo beans in a bowl cold water for at least 12 hours. Use some of the salt at the bottom of the bowl and make sure the water is at least 2-3 inches above the beans.
- Drain the beans and wash again until water is clear
- Slice the Carrot and Chop the Garlic cloves into halves
- Put the beans, Garlic and Carrot in a pot and cover with fresh water until water is about 3 inches above the beans
- Bring to boil and then reduce the heat and keep simmering for 45 minutes (same way you would cook pasta). No salt. During cooking, use a spoon to take off any foam or bean skins that might float every 10-15 minutes
- Add the baking soda and keep cooking for 1-1.5 hours. Check after 1 hour to see that the beans are soft so they "melt" if you squeeze them lightly with your fingers. If they do, cooking is done. The beans need to be very soft.
- Let the beans cool off a little (but not completely). Drain beans but do not throw away the liquids!
- Remove as much skin as you can from the beans
- Put 3 cups of beans in a strong bender or food processor with the carrots and garlic. There will be left over beans, that's OK they will be used later. Blend into a rough paste. Use some of the liquid from the cooking to help blending. The consistency needs to be like the Hummus you buy at the supermarket, even a little thicker.
- Add 1.5 cup of Tahini, Cumin, some salt and 1/2 cup of Lemon juice and blend again until it's all blended in. Try for taste and add Tahini, salt and Lemon juice as needed. Add liquid if it gets too thick
- Serve warm. Garnish with chopped fresh Parsley, some Olive Oil and Red Paprika and some of the whole cooked beans. Serve with a fresh Pita. Optionally, you can add a hard boiled egg. Hummus can be stored in the fridge but consume within 2-3 days. Hummus should not be served cold so take out of the fridge around 20 minutes before serving.
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- The evening before you plan to have the hummus, soak the chickpeas in a large pot of water overnight. The water should be double the volume of the beans (they will expand a great deal as they absorb liquid).
- Drain the chickpeas. Blend the beans in a food processor for about a minute. While motor is running, add in all remaining ingredients. After water is added, let processor run for 5 minutes (this sounds long but trust me). This will yield the most pillowy and smooth hummus. Place hummus in the fridge and let rest for 30 minutes before serving. Once ready, let come to room temperature, drizzling with more tahini, olive oil, lemon juice, and fresh parsley.
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