ISRAELI-STYLE HUMMUS
Make this super luscious hummus and you'll never go back to store-bought.
Provided by Michael Solomonov
Categories Bon Appétit Hummus Israel Chickpea
Yield Makes about 4 cups
Number Of Ingredients 8
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
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
CREAMY ISRAELI-STYLE HUMMUS
Creamy, smooth, and tasty hummus that uses a hint of peanut butter.
Provided by Sonya Sargent
Categories 100+ Everyday Cooking Recipes Special Collection Recipes New
Time 2h10m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 92.4 calories, Carbohydrate 9.1 g, Fat 5.5 g, Fiber 1.7 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 260.2 mg, Sugar 0.4 g
More about "israeli style hummus recipes"
ISRAELI-STYLE HUMMUS RECIPE | BON APPéTIT
From bonappetit.com
3.5/5 (169)Estimated Reading Time 6 minsServings 4
- 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.
ISRAELI-STYLE HUMMUS RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Total Time 10 hrs 21 minsServings 20Calories 110 per serving
- Place chickpeas in a large bowl; cover with water to 2 inches above chickpeas. Soak overnight at room temperature.
- Drain chickpeas. Place chickpeas and baking soda in a large Dutch oven. Add enough water to cover chickpeas by 4 inches (about 5 cups); bring to a boil. Skim any residue that rises to the surface. Reduce heat to medium; cover and simmer 50 minutes or until chickpeas are very tender. Drain.
- Combine juice and garlic in a medium bowl; let stand 10 minutes. Add tahini, stirring with a whisk. Add ice water, 1 tablespoon at a time, stirring with a whisk after each addition until tahini mixture falls off whisk in thick ribbons.
- Place chickpeas in a food processor. Add tahini mixture; process until very smooth. Add salt and cumin; process to combine. Place hummus in an airtight container; refrigerate 2 hours or up to overnight.
ISRAELI HUMMUS RECIPE | MY JEWISH LEARNING
From myjewishlearning.com
Author Joan NathanEstimated Reading Time 2 minsCategory Appetizer
SIMPLIFIED ISRAELI-STYLE HUMMUS - EATING BY ELAINE
From eatingbyelaine.com
ISRAELI-STYLE HUMMUS - RECIPE - FINECOOKING
From finecooking.com
10 BEST ISRAELI FOOD RECIPES | YOUR ISRAELI FOOD GUIDE
From luxurycolumnist.com
CREAMY DREAMY ISRAELI-STYLE HUMMUS | THE LEANER APPROACH
From theleanerapproach.com
ISRAELI-STYLE HUMMUS - RECIPES - FAXO
From faxo.com
THE 5 BEST PLACES TO EAT HUMMUS IN ISRAEL | THE NOSHER
From myjewishlearning.com
A VERY ISRAELI BARBECUE, WITH HUMMUS | HADASSAH MAGAZINE
From hadassahmagazine.org
AUTHENTIC HUMMUS: BEST ISRAELI-STYLE (OTTOLENGHI) – …
From garlic-head.com
THE BEST SMOOTH HUMMUS RECIPE - SERIOUS EATS
From seriouseats.com
HOMEMADE ABU HASSAN HUMMUS RECIPE - THE EDGY VEG
From theedgyveg.com
CLASSIC ISRAELI HUMMUS RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.4/5 (56)Total Time 13 hrs 10 minsCuisine Greek, Kosher, Middle EasternCalories 325 per serving
ISRAELI HUMMUS | REFORM JUDAISM
From reformjudaism.org
HUMMUS TECHINA | REFORM JUDAISM
From reformjudaism.org
HOW TO MAKE CREAMY WHIPPED HUMMUS - CHRISTOPHER KIMBALL’S …
From 177milkstreet.com
ISRAELI HUMMUS - MYSPICYKITCHEN
From myspicykitchen.net
ISRAELI HUMMUS WITH PAPRIKA AND WHOLE CHICKPEAS RECIPE - FOOD …
From foodandwine.com
ISRAELI-STYLE HUMMUS - RECIPE - FINECOOKING | RECIPE | RECIPES, …
From pinterest.com
AUTHENTIC HUMMUS RECIPE - JAMIE GELLER
From jamiegeller.com
ISRAELI HUMMUS RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ISRAELI-STYLE HUMMUS - SIDECHEF
From sidechef.com
ISRAELI-STYLE HUMMUS | RECIPE | FOOD, HUMMUS RECIPE, FOOD …
From pinterest.ca
HUMMUS: THE QUINTESSENTIAL ISRAELI SPREAD - ISRAEL FOREVER …
From israelforever.org
THE GUIDE TO ISRAELI HUMMUS & A SECRET HUMMUS RECIPE
From weareil.com
ISRAELI HUMMUS RECIPE RECIPES
From tutdemy.com
ISRAELI RECIPES - THE TASTE OF KOSHER
From thetasteofkosher.com
ISRAELI-STYLE HUMMUS – THE NOSH
From thenoshgr.com
ISRAELI HUMMUS RECIPE - THERESCIPES.INFO
From therecipes.info
AUTHENTIC TEL AVIV-STYLE HUMMUS ⋆ ANNE'S KITCHEN
From anneskitchen.lu
HUMMUS, IRAQI-STYLE - TASTE OF BEIRUT
From tasteofbeirut.com
EXTRA GARLICKY 'ISRAELI-STYLE' HUMMUS » THE PRACTICAL KITCHEN
From thepracticalkitchen.com
BEST HUMMUS RECIPE ISRAELI PERSIAN PITA - FOOD NEWS
From foodnewsnews.com
ISRAELI FOOD: HUMMUS | TOUCHPOINT ISRAEL
From touchpointisrael.com
HUMMUS RECIPE - THE TASTE OF KOSHER
From thetasteofkosher.com
ISRAELI FOODS: 13 MUST-TRY TRADITIONAL DISHES OF ISRAEL | TRAVEL FOOD …
From travelfoodatlas.com
BA’S BEST: HUMMUS (ISRAELI-STYLE) — SOME LIKE IT SALTY
From somelikeitsalty.com
30 COMMON ISRAELI FOODS - INSANELY GOOD
From insanelygoodrecipes.com
ISRAELI STYLE HUMMUS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
RECIPE: ISRAELI HUMMUS - FOOD NEWS
From foodnewsnews.com
YOCHAI’S AUTHENTIC ISRAELI HUMMUS • JEWISH FOOD HERO
From jewishfoodhero.com
ISRAELI HUMMUS WITH SPICY FRIED CHICKPEAS - CHRISTINA COOKS
From christinacooks.com
You'll also love
Related Search