Homemade Israeli Hummus Pareve Food

AUTHENTIC ISRAEL HUMMUS | ABU HASSAN HUMMUS RECIPE

Steps:

• Soak chickpeas overnight by placing dried chickpeas, 1 tbsp sea salt, 1 tsp baking soda, and 4 cups of water in a large container.
• Stir to help salt and baking soda dissolve and allow the chickpeas to soak in the fridge overnight.
• Rinse soaked chickpeas with cold water and be sure to remove any stones, stick or other harvesting debris. Place them into a pressure cooker.
• Add 1 tsp salt, 1 tsp baking soda, 1 bay leaf, 1 garlic clove, and ½ onion to the pressure cooker and cover completely with water, covering 2 inches above the chickpeas.
• Set the pressure cooker to high and 10 minutes. After it beeps allow it to release naturally for 15 minutes.
• Meanwhile, puree 4 garlic cloves, lemon juice and salt in a food processor. Scrape down the sides, to ensure all the garlic is sitting in the lemon juice and allow it to soak while the chickpeas are cooking.
• When chickpeas are done cooking, remove the onion and bay leaves.
• Drain the chickpeas but reserve the liquid. Set aside the chickpeas and chickpea liquid.
• To the food processor, add the tahini and start to blend. Add the reserved chickpea water, one tablespoon at time until the tahini is smooth.
• Add the chickpeas and 1 cooked clove garlic, cumin and to the food processor.
• Blend adding 1 tbsp of chickpea liquid at a time until desired smoothness is reached. This could take 5-8 mins of blending. The hummus should be very smooth, and light. Taste, and adjust salt accordingly.
• Scoop the hummus into a serving bowl and top with a drizzle of olive oil, chopped fresh parsley, ful (optional), Meshabha (optional) and served with sliced onion and pita.

ISRAELI VEGETABLE SALAD

Steps:

• For the hummus, place the chickpeas, tahini, 3/4 cup of the lemon juice, the garlic, cumin, Sriracha, 2 tablespoons olive oil, 1 tablespoon salt, and 1 teaspoon black pepper in the bowl of a food processor fitted with the steel blade and process until the mixture is completely smooth. If the hummus is too thick, add a few tablespoons of warm water until it is creamy but still thick and spreadable.
• In a large bowl, combine the cucumber, tomatoes, bell pepper, and red onion. Add 1/3 cup olive oil, the remaining 1/4 cup lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper and combine.
• Spoon the hummus onto a large (12-by-16-inch) serving platter, spreading it out with a raised edge. With a slotted spoon, mound the vegetable salad on the hummus, leaving the edges of the hummus visible. Sprinkle the vegetables and hummus with the mint and extra salt. Drizzle with olive oil and serve at room temperature with pita bread.

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.

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.