ISRAELI-STYLE HUMMUS
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
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.
HOMEMADE ISRAELI HUMMUS (PAREVE)
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
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
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
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.
CREAMY ISRAELI-STYLE HUMMUS
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
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
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- Place chickpeas and 1 tsp. 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 tsp. 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 completely falling apart, 45–60 minutes. Drain; set aside.
- Meanwhile, process garlic, lemon juice, and 1 tsp. salt in a food processor until coarsely puréed; let sit 10 minutes to allow garlic to mellow.
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