Authentic Israeli Hummus Food

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

Ingredients

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

Ingredients

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.

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