Creamy Israeli Style Hummus Recipes

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ISRAELI-STYLE HUMMUS



Israeli-Style Hummus image

Make this super luscious hummus and you'll never go back to store-bought.

Provided by Michael Solomonov

Categories     Bon Appétit     Hummus     Israel     Chickpea

Yield Makes about 4 cups

Number Of Ingredients 8

1 cup dried chickpeas
2 teaspoons baking soda, divided
4 garlic cloves, unpeeled
1/3 cup (or more) fresh lemon juice
1 teaspoon kosher salt, plus more
2/3 cup tahini
1/4 teaspoon (or more) ground cumin
Olive oil (for serving)

Steps:

  • Place chickpeas and 1 teaspoon baking soda in a medium bowl and add cold water to cover by 2". Cover and let sit at room temperature until chickpeas have doubled in size, 8-12 hours. Drain and rinse.
  • Combine soaked chickpeas and remaining 1 teaspoon baking soda in a large saucepan and add cold water to cover by at least 2". Bring to a boil, skimming surface as needed. Reduce heat to medium-low, partially cover, and simmer until chickpeas are tender and really falling apart, 45-60 minutes. Drain; set aside.
  • Meanwhile, process garlic, lemon juice, and 1 teaspoon salt in a food processor until coarsely pureed; let sit 10 minutes to allow garlic to mellow.
  • Strain garlic mixture through a fine-mesh sieve into a small bowl, pressing on solids to release as much liquid as possible. Return liquid to food processor; discard solids. Add tahini and pulse to combine. With motor running, add 1/4 cup ice water by the tablespoonful and process (it may seize up at first) until mixture is very smooth, pale, and thick. Add chickpeas and cumin and process, occasionally scraping down sides, until mixture is extremely smooth, about 4 minutes. Thin with more water if you prefer a looser consistency; taste and season with salt, more lemon juice, and more cumin as desired.
  • Spoon hummus into a shallow bowl, making a well in the center, and drizzle liberally with oil. Top as desired.

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

CREAMY HUMMUS



Creamy Hummus image

Provided by Food Network

Time 15m

Yield 8 servings (makes about 4 cups)

Number Of Ingredients 8

Two 15-ounce cans chickpeas
1/2 cup lemon juice
1/2 cup tahini
4 cloves garlic
Kosher salt
1/2 cup olive oil, plus more for serving
Sweet or hot paprika, for dusting
For serving: pita chips and cut vegetables

Steps:

  • Drain the chickpeas, reserving the can liquid and then rinse. Set aside a few whole chickpeas for garnish.
  • Put the lemon juice, tahini, garlic and 2 teaspoons salt in the bowl of a food processor. Process, scraping down the sides of the bowl about halfway through, until thick and very smooth, 1 to 2 minutes. Add the chickpeas in 2 additions, processing until smooth after each addition. With the food processor running, slowly pour in the oil until the mixture is creamy. If the hummus is too thick, adjust the consistency by adding the reserved can liquid a few tablespoons at a time. Season with more salt if desired.
  • Spread out the hummus in a shallow serving bowl and drizzle with olive oil. Dust with paprika and garnish with the reserved chickpeas. Serve with pita chips and vegetables for dipping.

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

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.

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

EASY CREAMY HUMMUS



Easy Creamy Hummus image

This is an adaptation of a recipe I found. I made adjustments to eliminate chopping and blending. It makes for an easy, tasty, creamy hummus. Garnish the top with some olive oil, ground paprika, or fresh minced basil if you like.

Provided by Coffee4MySoul

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 30m

Yield 16

Number Of Ingredients 10

¼ cup tahini
¼ cup lemon juice
½ teaspoon ground cumin
½ teaspoon ground fennel seed
salt and ground black pepper to taste
1 dash hot sauce (such as Cholula®)
¼ cup olive oil
½ teaspoon garlic powder
2 ½ cups water
¾ cup chickpea flour

Steps:

  • Mix tahini, lemon juice, cumin, fennel, salt, pepper, and hot sauce together in a small bowl.
  • Heat olive oil in a large saucepan over medium heat. Cook garlic powder in the hot oil until fragrant, about 30 seconds. Pour in 1 1/2 cup water. Whisk in chickpea flour until smooth. Slowly whisk in remaining 1 cup water. Bring to a boil, whisking constantly. Reduce heat to low; cook and stir until mixture thickens, about 15 minutes.
  • Scrape chickpea mixture into a large bowl using a rubber spatula. Add tahini mixture; whisk until well incorporated.

Nutrition Facts : Calories 69.5 calories, Carbohydrate 3.8 g, Fat 5.7 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 17 mg, Sugar 0.6 g

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