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Hummus - Chickpea Spread
Hummus - Chickpea Spread
Giora Shimoni
At a Glance
Course : Appetizer
Special : Egg-Free, Few Ingredients, For Kids, High Protein, Kosher (Parve), Lactose-Free, Low Carb, Sugar-Free, Vegan, Vegetarian
Type of Prep : Processor
Cuisine : Kosher
Occasion : Family Dinner, Party, Picnic, Potluck, Summer
Spiciness Indicator : Mild
 
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Israeli Hummus (Pareve)

From Giora Shimoni,
Your Guide to Kosher Food.
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Hummus, made from garbanzo beans (a.k.a. chickpeas), is served as an appetizer, side dish or main course in Israel. Today grocery stores in Israel sell a variety of Hummus spreads (with pine nuts, with olive oil and paprika, with zaatar, with tahina...). Hummus tastes best when scooped up by a piece of warm Pita bread.

INGREDIENTS:

  • 1 3/4 cups dry chick peas
  • 1 teaspoon baking soda
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1/3 cup tahina paste (ground sesame seeds)
  • juice of 2 lemons
  • olive oil
  • fresh parsley

PREPARATION:

1. Put water, soda and beans in a large pot. Soak overnight.
2. Cover the pot, bring to a boil, simmer for 45 minutes or until the beans are soft.
3. Drain. Reserve a bit of the cooking liquid. Reserve a few whole beans.
4. Put the beans, garlic, salt, pepper, paprika, tahina paste and lemon juice in a food processor. Grind until smooth. If the hummus is too thick and dry, add a bit of the cooking liquid.
5. Put hummus in a closed food container, and refrigerate.

SERVING SUGGESTIONS:

Spoon the hummus on a plate and make a shallow well in the center. Put a little olive oil and the reserved whole chick peas in the well. Sprinkle with fresh chopped parsley and paprika. Serve with warm pita bread.
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