Best Israeli Hummus Recipes

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BEST ISRAELI HUMMUS



Best Israeli Hummus image

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

4 (15 ounce) cans garbanzo beans, drained and rinsed
1 cup prepared tahini (I use Roland brand)
4 garlic cloves, crushed
1 cup fresh lemon juice
1 teaspoon salt
paprika
olive oil
fresh parsley

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)



Homemade Israeli Hummus (Pareve) image

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

1 3/4 cups dry chickpeas
1 teaspoon baking soda
1/3 cup tahini
4 to 6 tablespoons freshly squeezed lemon juice, from 2 lemons, or to taste
3 cloves garlic, chopped
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
Extra virgin olive oil, for garnish
Fresh parsley finely chopped, for garnish

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

CREAMY ISRAELI-STYLE HUMMUS



Creamy Israeli-Style Hummus image

Creamy, smooth, and tasty hummus that uses a hint of peanut butter.

Provided by Sonya Sargent

Categories     100+ Everyday Cooking Recipes     Special Collection Recipes     New

Time 2h10m

Yield 8

Number Of Ingredients 10

1 (15 ounce) can chickpeas
2 tablespoons olive oil
1 tablespoon peanut butter
2 tablespoons lemon juice
1 teaspoon sesame oil
1 teaspoon ground cumin
1 teaspoon onion powder
½ teaspoon salt
1 clove garlic, minced
1 tablespoon sliced green onions, or to taste

Steps:

  • Combine 2 tablespoons chickpea liquid and 1 cup chickpeas in a bowl for hummus. Reserve remaining chickpeas and liquid for another use.
  • Combine olive oil, peanut butter, lemon juice, sesame oil, cumin, onion powder, and salt in a blender. Blend until smooth, about 2 minutes. Pour in chickpeas and liquid and blend until creamy, 2 to 5 minutes.
  • Transfer to an airtight container and chill in the refrigerator for at least 2 hours before serving. Garnish with green onions to serve.

Nutrition Facts : Calories 92.4 calories, Carbohydrate 9.1 g, Fat 5.5 g, Fiber 1.7 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 260.2 mg, Sugar 0.4 g

ZAHAV'S HUMMUS 'TEHINA'



Zahav's Hummus 'Tehina' image

This recipe comes from Zahav, the chef Michael Solomonov's Israeli restaurant in Philadelphia, which is known for its silky and wonderfully rich hummus. Garlic and lemon play small roles here; the indisputable co-stars are the freshly cooked chickpeas and the nutty tahini. While it's well worth the effort to cook the dried chickpeas yourself, substituting a couple of cans of cooked chickpeas is perfectly acceptable.

Provided by Melissa Clark

Categories     dips and spreads, appetizer, side dish

Time 2h30m

Yield 4 cups

Number Of Ingredients 10

1 cup dried chickpeas
2 teaspoons baking soda
Juice of 1 1/2 large lemons (about 1/3 cup), more to taste
2 to 4 cloves garlic, grated
1 3/4 teaspoons kosher salt, more to taste
1 cup sesame tahini
1/2 teaspoon ground cumin, more to taste
Paprika, for serving
Olive oil, for serving
Chopped fresh parsley, for serving

Steps:

  • In a bowl, cover chickpeas by at least 2 inches of cold water. Add 1 teaspoon baking soda and let soak at room temperature overnight. Drain and rinse.
  • In a medium pot, cover soaked chickpeas by at least 4 inches of water. Add the remaining teaspoon baking soda and bring to a boil over high heat. Reduce heat to medium high and let cook at a vigorous simmer until chickpeas are quite soft, 1 to 1 1/2 hours. (Overcooked chickpeas are the secret to creamy hummus, so don't worry if they start to break down a little.) Drain.
  • While chickpeas are cooking, make the tahini sauce. In a blender, combine the lemon juice, garlic and 1/4 teaspoon salt. Let mixture sit 10 minutes. Add tahini, remaining 1 1/2 teaspoons salt and the cumin, and blend until a thick paste forms. Add 1/3 to 2/3 cup ice water while blender is running, a little at a time, until sauce is smooth. You're looking for a perfectly smooth, creamy sauce.
  • Add the warm, drained chickpeas to blender with tahini mixture. Blend until perfectly smooth and not at all grainy, stopping to scrape down sides of bowl occasionally. This blending may take upward of about 2 minutes; just keep going until the mixture is ultracreamy and fluffy, adding a little water if you need it to make the contents of the blender move. Taste for seasonings, adding more salt, lemon juice and/or cumin as needed.
  • To serve, spread the hummus on a plate, dust with paprika, drizzle with olive oil and sprinkle with parsley.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 14 grams, Carbohydrate 23 grams, Fat 18 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 356 milligrams, Sugar 3 grams

HUMMUS



Hummus image

This authentic hummus is the best you'll ever taste. The key is to simmer the chickpeas an extra long time, and to mellow out the garlic with lemon juice. (Note: Please use amounts as noted in the written recipe; the video shows chef Solomonov making a half portion.) From "Zahav: A World of Israeli Cooking," by Michael Solomonov and Steven Cook, published by Houghton Mifflin Harcourt. All rights reserved.

Provided by Michael Solomonov

Categories     appetizer

Time 8h

Yield 8 servings

Number Of Ingredients 14

1 head garlic
3/4 cup lemon juice, from about 3 lemons
2 cups high-quality tahini, preferably Soom brand
1 1/2 teaspoon salt, divided
1/2 teaspoon ground cumin
Ice water, as needed
1 cup dried chickpeas, a day before using, soak chickpeas overnight at room temperature with 1 tsp of baking soda and plenty of water
2 teaspoons baking soda, divided
1 1/2 cups basic tahini sauce
1 teaspoon kosher salt
1/2 teaspoon ground cumin
Fresh parsley, chopped
paprika
Olive oil, for drizzling

Steps:

  • Basic Tahini Sauce: Break up the head of garlic with your hands, letting the unpeeled cloves fall into a blender. Add the lemon juice and ½ teaspoon salt. Blend on high for a few seconds until you have a coarse purée. Let the mixture stand for 10 minutes so the garlic can mellow.
  • Pour the mixture through a fine-mesh strainer set over a large mixing bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Add the tahini to the bowl, along with the cumin and 1 teaspoon salt. Whisk the mixture until smooth; the sauce will lighten in color. Whenever the tahini seizes up or tightens, add ice water bit by bit (about 1.5 cups in total), whisking energetically until you have a perfectly smooth, creamy, thick sauce.
  • Hummus: After your chickpeas have soaked overnight (at room temperature with 1 teaspoon of baking soda and plenty of water), they should be doubled in volume. Drain and rinse under cold water. Place the chickpeas in a large pot with the remaining teaspoon of baking soda; add cold water to cover by at least 4 inches. Bring the chickpeas to a boil over high heat, skimming off any scum that rises to the surface. Lower the heat to medium, cover the pot, and continue to simmer until the chickpeas are completely tender, about 1 hour. Then simmer them a little more. (The secret to creamy hummus is overcooked chickpeas; don't worry if they are mushy and falling apart a little.) Drain into sieve, and press gently to remove excess water.
  • Combine the chickpeas, basic tahini sauce, salt, and cumin in a food processor. Purée the hummus for several minutes, until it is smooth, thick, and über-creamy. Then scrape the sides down and purée it some more! Make sure the food processor isn't getting warm; if it does, let it cool before continuing to purée.
  • To serve, spread the hummus in a shallow bowl, top with parsley, dust with paprika, and add a generous pour of olive oil. (Note: If you've made the hummus ahead of time and refrigerated it, let it come to room temperature and beat well before serving to restore its smooth, creamy texture.)

MICHAEL'S ISRAELI HUMMUS



Michael's Israeli Hummus image

By now, you'll not be surprised to learn that 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. In fact, there are no other ingredients, just a dash of cumin. The only lemon and garlic involved is in my Basic Tehina Sauce. There are countless variations, but I'm not talking about black bean, white bean, or edamame hummus. Those might be perfectly nice dips, but since hummus is the Arabic word for chickpeas, that's what we use. Remember to leave time for dried chickpeas to soak overnight.

Provided by StevenHB

Categories     Southwest Asia (middle East)

Time 13h

Yield 3 1/2 cups

Number Of Ingredients 8

1 cup dried garbanzo beans
2 teaspoons baking soda
1 1/2 cups tahini, Israeli, plus a bit more for the topping
1 teaspoon kosher salt
1/4 teaspoon ground cumin
paprika
fresh parsley, chopped
olive oil, for drizzling

Steps:

  • For Israeli tahini, see my recipe for Michael's Israeli Tahina Sauce (http://www.geniuskitchen.com/recipe/michael-s-basic-israeli-tehina-sauce-523932).).
  • Place the chickpeas in a large bowl with 1 teaspoon of the baking soda and cover with plenty of water. (The chickpeas will double in volume, so use more water than you think you need.) Soak the chickpeas overnight at room temperature. The next day, drain the chickpeas and rinse under cold water.
  • Place the chickpeas in a large pot with the remaining 1 teaspoon baking soda and add cold water to cover by at least 4 inches. Bring the chickpeas to a boil over high heat, skimming off any scum that rises to the surface. Lower the heat to medium, cover the pot, and continue to simmer for about 1 hour, until the chickpeas are completely tender. Then simmer them a little more. (The secret to creamy hummus is overcooked chickpeas; don't worry if they are mushy and falling apart a little.) Drain.
  • Combine the chickpeas, tehina sauce, salt and cumin in a food processor. Puree the hummus for several minutes, until it is smooth and uber-creamy. Then puree it some more!
  • To serve, spread the hummus in a shallow bowl, dust with paprika, top with parsley and more tehina sauce if you like, and drizzle generously with oil.

Nutrition Facts : Calories 794.9, Fat 52.9, SaturatedFat 7.3, Sodium 1473.7, Carbohydrate 61.7, Fiber 19.5, Sugar 6.1, Protein 29.4

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From gopalestine.org


ISRAELI HUMMUS WITH SPICY FRIED CHICKPEAS - CHRISTINA COOKS
Season the hummus with salt and transfer to a serving bowl. To make the spicy chickpeas, place enough oil in a small skillet to generously cover the bottom of the pan. Turn the heat to medium. ‘. Mix together 2 teaspoons paprika, ½ teaspoon cayenne and ½ teaspoon salt. Toss the chickpeas in the mixture to coat.
From christinacooks.com


BEST CREAMY WHIPPED HUMMUS WITH FRIED CHICKPEAS RECIPE
American supermarket hummus tends to be a sad imitation of the hummus eaten in Israel. There, it is eaten warm and has a smooth, almost sour cream-like consistency. That’s because it is made from freshly cooked, still-hot chickpeas that are pureed for several minutes. Starting with dried chickpeas also is essential to the fresh taste and ...
From 177milkstreet.com


ISRAELI HUMMUS | REFORM JUDAISM
Directions. Put the chickpeas in a large bowl, cover with water and soak overnight. Change the soaking water at least once. Drain and rinse the chickpeas, put in a large pot and cover with plenty of cold water. Add the onion and garlic and bring to a boil. Simmer until the chickpeas are tender, 2 to 3 hours.
From reformjudaism.org


BEST ISRAELI HUMMUS RECIPE - WEBETUTORIAL
The ingredients are useful to make best israeli hummus recipe that are garbanzo beans, tahini, garlic cloves, fresh lemon juice, salt, paprika, olive oil, fresh parsley . Best israeli hummus may have an alternative image of recipe due to the unavailability of the original image. If you have unique content/steps to make recipe or image for Best ...
From webetutorial.com


HOMEMADE ABU HASSAN HUMMUS RECIPE - THE EDGY VEG
2020-02-11 Place them into a pressure cooker. Add 1 tsp salt, 1 tsp baking soda, 1 bay leaf, 1 garlic clove, and ½ onion to the pressure cooker and cover completely with water, covering 2 inches above the chickpeas. Set the pressure cooker to high and 10 minutes. After it beeps allow it to release naturally for 15 minutes.
From theedgyveg.com


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