RECIPE: Israeli Hummus

RECIPE: Israeli Hummus

Just back from my holidays in Istanbul and Israel. So much culture, history and of course food oh glorious food! This month I am sharing with you the recipe of the BEST Hummus I ever had. “Israeli” Hummus is so smooth, creamy and full of flavours. Served warm with its condiments consisting of Olives, pickles and fresh Pita bread. The extra virgin Olive oil come from Mount Olive in Jerusalem – one of the best Olive oils in the world! Enjoyed with a glass of local white wine (Nana, Chenin Blanc) or an ice cold beer (blonde). The best place to get this kind of “Hummus” is at the Yehuda Machane Market in Jerusalem. A must visit when in Jerusalem.

This Hummus can be enjoyed as a stand alone ,meal and / or be part of an appetizer (mezze) buffet.

 

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Find below Recipe with step-by-step instructions.

Makes  PORT:    4-6

Soaking time: 12 hrs (overnight)       | Preparation time: 10 minutes        | Cooking time: 60 minutes

INGREDIENTS

QUANTITY       UNIT         PRODUCE

350                   GR            Chickpeas dry (garbanzo beans)

5                       GR            Baking Soda

40                     GR            Tahini paste

1                       PC            Lemon fresh, juice

3                       PC            Garlic cloves, chopped finely

5                       GR            Salt, cooking

1.5                    GR            White pepper ground

1.5                    GR            Paprika powder sweet

Some                             Olive oil (extra virgin)

Some                             Flat parsley, finely chopped

 

MISE EN PLACE | PREPARATION:

1. Place chickpeas in a large bowl. Cover (8-12cm) chickpeas with cold water. Cover with plastic and let soak overnight (12 hrs).
2. Drain and rinse the chickpeas. Place in a large stockpot, add baking soda and enough cold water to cover the chickpeas by 5-8 cm.
3. Bring to the boil, skimming off any foam that rises to the top, cover the pot (lid), reduce heat to low, simmer for 45-60 minutes, or until the chickpeas are soft enough to crush between your fingers.
4. Reserve 150ml of the cooking liquid, then drain and rinse the chickpeas. Reserve some cooked chickpeas for garnish.
5. Put the cooked chickpeas, tahini, lemon juice, garlic, salt, pepper and paprika powder in a food processor (blender). Blend (puree) till smooth. If need (hummus too dry or thick) add some co the reserved cooking liquid.
6. Serve the hummus (slightly warm) in a dish and use the back of a spoon to make a shallow well in the centre. Place reserved warm chickpeas in the well, drizzle with warm extra virgin olive oil, garnish with chopped flat parsley.

REMARKS | COMMENTS | SUGGESTIONS:

1. Serve with Olives, Pickles and warm Pita bread
2. Goes well with a glass of Nana Chenin Blanc 2017 | Negev, Israel or a Glass of beer (blonde)
3. Left over hummus can be kept for 3-4 days in an airtight container.

 

Bon Appetit

Chef and Guide Dog User Martin