Israeli Hummus Recipes
BEST ISRAELI HUMMUS
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
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.
MICHAEL'S ISRAELI HUMMUS
By now, you'll not be surprised to learn that the secret to great Israeli-style hummus is an obscene amount of tehina, as much as half of the recipe by weight, so it's especially important to use the best quality you can find. Unlike Greek-style hummus, which is heavy on garlic and lemon, Israeli hummus is about the marriage of chickpeas and tehina. In fact, there are no other ingredients, just a dash of cumin. The only lemon and garlic involved is in my Basic Tehina Sauce. There are countless variations, but I'm not talking about black bean, white bean, or edamame hummus. Those might be perfectly nice dips, but since hummus is the Arabic word for chickpeas, that's what we use. Remember to leave time for dried chickpeas to soak overnight.
Provided by StevenHB
Categories Southwest Asia (middle East)
Time 13h
Yield 3 1/2 cups
Number Of Ingredients 8
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.
Nutrition Facts : Calories 794.9, Fat 52.9, SaturatedFat 7.3, Sodium 1473.7, Carbohydrate 61.7, Fiber 19.5, Sugar 6.1, Protein 29.4
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- Place chickpeas and 1 tsp. 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 tsp. 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 completely falling apart, 45–60 minutes. Drain; set aside.
- Meanwhile, process garlic, lemon juice, and 1 tsp. salt in a food processor until coarsely puréed; 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 ¼ 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.
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