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Israeli Hummus (Pareve)

User Rating 4 Star Rating (2 Reviews)

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Hummus - Chickpea Spread

Hummus - Chickpea Spread

Giora Shimoni
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.
User Reviews

Reviews for this section have been closed.

 4 out of 5
Creamier Hummus, Member sunshine1960

If you blend the lemon juice (and water if using some) with the tahinni first to make a thin cream and then add the chickpeas and garlic it will produce a much creamier hummus. Add the chickpeas by handful, not all at once. I too use canned chickpeas but I do rince them well before using in case they have a hint of ""tin can"" taste to them. Great with a bit of tabouleh!!

49 out of 51 people found this helpful.

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