Simplified Israeli Style Hummus Food

EASY HUMMUS RECIPE: HOW TO MAKE HUMMUS

Steps:

• Add chickpeas and minced garlic to the bowl of a food processor. Puree until a smooth, powder-like mixture forms.
• While processor is running, add ice cubes, tahini, salt, and lemon juice. Blend for about 4 minutes or so. Check, and if the consistency is too thick still, run processor and slowly add a little hot water. Blend until you reach desired silky smooth consistency.
• Spread in a serving bowl and add a generous drizzle of Early Harvest EVOO. Add a few chickpeas to the middle, if you like. Sprinkle sumac on top. Enjoy with warm pita wedges and your favorite veggies.

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.

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.

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.