Hummus Mashaushe Israeli Galilean Style Hummus Recipes
MICHAEL'S ISRAELI HUMMUS
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
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
BEST ISRAELI HUMMUS
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
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.
HUMMUS MASHAUSHE (ISRAELI GALILEAN-STYLE HUMMUS)
This recipe is from a meal served at a kibbutz near the Sea of Galilee, Israel. The cuisine of the area is a mish-mash of Arab and Druze influence along with Jewish Diaspora thrown into the pot.
Provided by Member 610488
Categories Beans
Time 1h50m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Bring chickpeas and 4 cups water to a boil in a 4-qt saucepan. Reduce heat to medium-low and cook, covered, until chickpeas are very tender, approximately 1-1 1/2 hours.
- Drain, reserving 1/2 cup cooking liquid. Cool to room temperature. Transfer all but 3/4 cup chickpeas to a food processor and add the tahini, oil, lemon juice, cumin, garlic, chile, and salt. Puree until smooth.
- Add reserved cooking liquid and continue to puree until airy in consistency, about 5 minutes. Transfer hummus to a serving dish.
- Top with remaining whole chickpeas, drizzle with more oil, and sprinkle with salt.
Nutrition Facts : Calories 1082.1, Fat 79.6, SaturatedFat 10.8, Sodium 57.6, Carbohydrate 73.8, Fiber 21.4, Sugar 11.3, Protein 26.9
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