Israeli Style Hummus Food

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.

ISRAELI HUMMUS

Steps:

• 1. Put the chickpeas in a large bowl, cover with water, and soak overnight. Change the soaking water at least once. 2. Drain and rinse the chickpeas, put in a large pot, and cover with plenty of cold water. Add the onion and garlic and bring to a boil. Simmer until the chickpeas are tender, 2 to 3 hours. (Alternately, cook in a pressure cooker for at least 1½ hours after it starts to boil.) Add the parsley and cumin to the cooking water if you like. 3. Drain the chickpeas and remove the herbs, reserving some of the cooking liquid. 4. Set aside ¼ cup of chickpeas. Grind the remaining chickpeas along with the cooked onion and garlic in a food processor. 5. Gradually add lemon juice, tahini, and salt until you have a smooth, uniform paste. Slowly pour in reserved chickpea liquid until the desired consistency is reached.Taste and adjust the seasoning. 6. Pour into a bowl and serve topped with a drizzle of olive oil, the reserved chickpeas, paprika, and coarsely chopped parsley leaves. Variation: Make green hummus by adding 1/2 bunch fresh parsley, and 1/2 bunch fresh cilantro.

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-STYLE HUMMUS

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.

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.

ISRAELI-STYLE HUMMUS

Steps:

• Soak Dried Chickpeas (1 cup) overnight by placing dried chickpeas, Sea Salt (1 tablespoon), Baking Soda (1 teaspoon), 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 Sea Salt (1 teaspoon), Baking Soda (1 teaspoon), Bay Leaf (1), Garlic (1 clove), and Onion (1/2) 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 Garlic (4 clove) and Lemon Juice (1/4 cup) 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 about 1 cup of the liquid. Set aside the chickpeas and chickpea liquid.
• To the food processor, add the Tahini (2/3 cup) 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, and Ground Cumin (1/2 teaspoon) to the food processor.
• Blend adding 1 tablespoon 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 Extra-Virgin Olive Oil (to taste), Fresh Parsley (to taste), and Kalamata Olives (to taste).

CREAMY ISRAELI-STYLE HUMMUS

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.

MICHAEL'S ISRAELI HUMMUS

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.

HOMEMADE ISRAELI HUMMUS (PAREVE)

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.

SIMPLIFIED ISRAELI-STYLE HUMMUS

Steps:

• Open the can of chickpeas and do not drain. Instead, pour the entire can of chickpeas into a pot. Add 2 cups of water to the pot and bring to a rolling boil. Reduce heat to medium and add 1 teaspoon of baking soda. Stir well and allow to bubble. You can skim off the foam if needed but I usually just reduce the heat slightly and stir in order to manage the foam. You want this reaction to happen as this is what removes the skin from the chickpeas and helps to soften them. Once the foam disappears, repeat the process with the other teaspoon of baking soda (meaning bring the mixture back to a boil, add 1 teaspoon of baking soda and stir allowing it to foam). Cook the chickpeas for a total of 10 minutes. The longer you cook the chickpeas the better as you want them overcooked.
• Rinse and drain the cooked chickpeas under cold water and set aside.
• In a food processor, combine the garlic, lemon juice and salt. Process for one minute. Add the tahini and process for another minute. Drizzle in 2 tablespoons of the ice water as it processes the tahini.
• Add in the cooked (and fully rinsed) chickpeas. Process for 4-5 minutes. Check the hummus and if it is too thick drizzle in the remaining ice water.
• Taste and adjust as needed adding more lemon juice for brightness, tahini for richness, salt for saltiness or ice water to thin it out more. You may need to scrape down the sides and process another couple seconds at the end to ensure everything is well incorporated.
• Transfer the hummus to a large flat bowl or deep plate. Using the back of a spoon make a "well" in the center. Drizzle high quality extra virgin olive oil in the center. Sprinkle with paprika and chopped fresh Italian flat leaf parsley. Serve as a dip with falafel, raw veggies, roasted veggies, chips, crackers or pita bread. Or, use as a spread on a sandwich. Store leftovers in an airtight container in the refrigerator for up to five days.