Jerusalem Hummus Recipes

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HUMMUS FROM 'JERUSALEM'



Hummus from 'Jerusalem' image

There's a lot of unattended prep time in this recipe from Yotam Ottolenghi for hummus, which was featured in The Times in 2013. The unusual yet helpful addition of baking soda speeds the process. Cooking the chickpeas with baking soda softens them, allowing for less time on the stove as well as a smoother, creamier finished product. (If you find that your hummus is too stiff, loosen it with a little water.) A plate of this hummus served with fresh pita, chopped olives and pine nuts makes for a perfect lunch.

Provided by Julia Moskin

Categories     dips and spreads

Time 45m

Yield About 2 cups

Number Of Ingredients 7

1 1/4 cups dried chickpeas (250 grams)
1 teaspoon baking soda
1 cup plus 2 tablespoons light tahini paste (270 grams)
4 tablespoons freshly squeezed lemon juice
4 cloves garlic, crushed
Salt
6 1/2 tablespoons ice-cold water (100 milliliters)

Steps:

  • Put chickpeas in a large bowl and cover with cold water at least twice their volume. Leave to soak overnight.
  • The next day, drain chickpeas. In a medium saucepan, combine drained chickpeas and baking soda over high heat. Cook for about 3 minutes, stirring constantly. Add 6 1/2 cups water and bring to a boil. Cook at a simmer, skimming off any foam and any skins that float to the surface, from 20 and 40 minutes, depending on the type and freshness. Once done, they should be very tender, breaking easily when pressed between your thumb and finger, almost but not quite mushy.
  • Drain chickpeas. You should have roughly 3 cups (600 grams) now. Place chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add tahini paste, lemon juice, garlic and 1 1/2 teaspoons salt. Slowly drizzle in ice water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.
  • Transfer hummus to a bowl, cover surface with plastic wrap, and let it rest for at least 30 minutes. If not using immediately, refrigerate until needed, up to two days. Remove from fridge at least 30 minutes before serving.

Nutrition Facts : @context http, Calories 645, UnsaturatedFat 32 grams, Carbohydrate 56 grams, Fat 40 grams, Fiber 14 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 409 milligrams, Sugar 7 grams

BASIC HUMMUS RECIPE FROM OTTOLENGHI'S 'JERUSALEM'



Basic Hummus Recipe from Ottolenghi's 'Jerusalem' image

Here's a tahini-rich recipe for hummus.

Provided by Kate Williams

Categories     Side Dish     Appetizers and Hors d'Oeuvres     Hummus     Sides

Time 12h50m

Yield 6

Number Of Ingredients 8

1 1/2 cups/250 g dried chickpeas
1 teaspoon baking soda
6 1/2 cups/1.5 liters water
1 cup plus 2 tablespoons/270 g light tahini paste
4 tablespoons freshly squeezed lemon juice
4 cloves garlic, crushed
6 1/2 tablespoons/100 ml ice-cold water
salt

Steps:

  • The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight.
  • The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about 3 minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook between 20 and 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.
  • Drain the chickpeas. You should have roughly 3 2/3 cups/600 g now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add the tahini paste, lemon juice, garlic, and 1 1/2 teaspoons salt. Finally, slowly drizzle in the iced water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.
  • Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving.

Nutrition Facts : Calories 429 kcal, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 7 g, Protein 17 g, SaturatedFat 4 g, Sodium 673 mg, Sugar 5 g, Fat 26 g, ServingSize serves 6, UnsaturatedFat 0 g

JERUSALEM HUMMUS



Jerusalem Hummus image

Number Of Ingredients 6

1 tbsp canola oil
1 cup finely chopped onion
1 lb regular ground beef
1 garlic cloves, thinly sliced
2 tbsp pine nuts
0.5 tsp baharat (7-spice)

Steps:

  • In large skillet, heat oil over medium-high. Cook onion, stirring often, 5 to 8 minutes to soften. Add meat and garlic. Cook, stirring, 5 minutes. Add pine nuts. Cook, stirring, until beef is cooked through and browned about 5 minutes. Stir in baharat spice blend. Season to taste with salt. Cook 1 minute.
  • Spread hummus in large, shallow bowl. Using back of spoon, make indent in centre. Pour beef mixture into indent. Garnish with parsley. Serve with pita.

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