Israeli Hummus From Scratch
Yield 2 cups of hummus spread
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Description
Made with chickpeas, tahini, and a few other simple ingredients, this Israeli Hummus Recipe is perfect for snacking or as a healthy appetizer. Kosher, Pareve
Ingredients
- 2 cups of cooked chickpeas Option 1- cook 1 cup of dried chickpeas (180 grams), which yields about 2.5 cups of cooked chickpeas. Option 2- Cook 2.5 cups (1 pound / 454 grams) of dried chickpeas, which yields about 7-8 cups of cooked chickpeas, freeze the extras.
- 1 teaspoon (4 grams) baking soda
- 1-2 garlic cloves, peeled
- 3/4 cup (180 grams) tahini paste (raw tahini) Have an extra 1/4 cup of tahini on hand in case you'll need to thicken the hummus.
- 2-3 tablespoons (30-45 ml) fresh lemon juice
- 1/2-1 teaspoon ground cumin
- 1/4 teaspoon salt
- 2-3 ice cubes
For garnish:
- About 1/4 cup (60 ml) olive oil
- ground cumin
- paprika
- 1/4 cup chopped parsley
Instructions
Cooking the chickpeas:
- The night before, put the chickpeas in a large bowl and cover them with cold water. Leave to soak overnight.
- The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas, plenty of water, and baking soda. Bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook between 40 and 60 minutes, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger.
- Reserve about ½ of chickpea liquid and 2 tablespoons of chickpeas for garnish.
- Drain the chickpeas and measure 2 cups.
The hummus:
- Add to a food processor cooked chickpeas, one garlic clove, ¾ cup of tahini, two tablespoons of lemon juice, ½ teaspoon of cumin, and salt. Run the processor until the chickpeas turn into a smooth powder-like paste.
- While the food processor is running, add 2-3 ice cubes and slowly pour in ¼ cup of liquid. Check, and if the consistency is still too thick, run the processor and gradually add more liquid. Blend until you reach desired silky-smooth consistency. Taste! If needed, correct flavors to your liking (add more lemon, cumin, tahini, and salt, if needed).
Serving:
- Spread in a serving bowl, add a handful of chickpeas in the middle, drizzle with olive oil, and sprinkle with cumin, paprika, and parsley.
- If you are not eating it straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving.
Notes
- Cooking the chickpeas: Overcooking the chickpeas just a bit so they can easily be smashed with your fingers.
- Removing the skins: Removing them gives the hummus an extra incredible texture.
- Ice cubes: Adding ice cubes to the food processor helps in whipping the hummus into a creamier texture.
- Baking soda: Adding baking soda to chickpeas can help them soften and cook more quickly and gives an extra creamy end result. Please don’t skip this step!
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