Israeli Hummus

appetizer traditional recipe

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Details

Ingredients

• 1/2 pound dried chickpeas (or 1 can)
  • 2 Tsp baking soda
• 4 Garlic Cloves if using dry chickpeas, 2 otherwise
• 0.5 cup of olive oil
• 0.25 Tsp ground cumin
• 0.5 Cup of Tahini
• 0.25 Cup of Lemon juice (about 1 lemon)
• Salt
• Paprika and hot pepper
• Ice water

Method

1. If using dry chick peas, in a bowl, cover the peas with 2 inches of water, add the baking soda. Refrigerate overnight

2. The next day, drain and rinse under cold water

3. In a medium pan, 1. Place the remaining 1 Tsp baking soda in the pan over hight heat, then add the chickpeas and cook for about 3 minutes 2. cover the chick peas with about 2 inches of water

4. Simmer for about  40 mn until the chickpeas are tender. Reserve about 1 cup of the cooking liquid, and drain

5. Rinse the chickpeas under cold water

6. Prepare the ice water

7. In a food processor, pure the chickpeas with 0.25 0.5 cup of the cooking water (plain water works as well) or 0.25 of water and 0.25 olive oil, 2 garlic cloves. Mix well

8. Add the cumin, add 0.25 cup of Tahini and 0.25 cup of lemon juice, season with salt, mix again

9. Add 6 tbsp of ice water.

10. Transfer to a serving bowl

11. Make an indent (using a ladle) in the center of the hummus, spoon in the tahini and olive oil

12. Sprinkle with paprika and a tiny bit of cayenne pepper

Serve with Pita bread or [Grilled Flat Bread](Grilled Flat Bread.md) or Falafel

Quick View

Traditional
Serve	4
Preparation Time	1 day or 15 mn
Cooking Time	40 mn or N/A
Temperature
Authors	Pascal Crausaz
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