Best Israeli Hummus Recipes

BEST ISRAELI HUMMUS

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)

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.

CREAMY ISRAELI-STYLE HUMMUS

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.

ZAHAV'S HUMMUS 'TEHINA'

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.

HUMMUS

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

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.