Authentic Israeli hummus ♡

Hummus - It’s such a delicious, nutritious dip 🥣

Ingredents:

• 2 cups of pre-soaked and home-cooked organic chickpeas (cook 1 cup of dried chickpeas (180 grams), which gives 2.5 cups of cooked chickpeas). Or you can cook a double batch and freeze the extra cooked chickpeas for another hummus cooking day.

• 1 teaspoon (4 grams) organic baking soda

• 1-2 garlic cloves, peeled

• 3/4 cup (180 grams) raw organic tahini paste (plus an extra 1/4 cup of tahini if you need to thicken your hummus)

• 2-3 tablespoons (30-45 ml) fresh lemon juice (so important that it is fresh as this make the taste sensation!

• 1/2-1 teaspoon organic ground cumin

• 1/4 teaspoon sea salt

• 1 bay leaf

• 2-3 ice cubes (these

  For garnish:

  1/4 cup (60 ml) olive oil

  ground cumin

  paprika

  1/4 cup chopped parsley

  Instructions

The night before, put the chickpeas in a large bowl and cover them with cold filtered water. and one bay leaf. Leave to soak overnight.

The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas, plenty of water, bay leaf and baking soda. Bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook between 40 and 60 minutes, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger.

(About 15-20 minutes into the cooking, you’ll notice that a sizable layer of foam forms along the top of the water. Reduce the heat to medium-low and use a ladle or a slotted spoon to scoop out the foam. Don’t leave the pot unattended! Scoop all the foam! It will take a few minutes until the foaming stops. Then, reduce the heat and simmer for 45 to 60 minutes (sometimes a little longer), ensuring there is always enough liquid. The chickpeas should soften so that they can be easily smashed with your fingers)

skimming off any foam and any skins that float to the surface

Reserve about ½ of chickpea liquid and 2 tablespoons of chickpeas for garnish.

Drain the chickpeas and measure 2 cups.

Let’s get into making the hummus …

Add to a food processor cooked chickpeas, one garlic clove, ¾ cup of tahini, two tablespoons of lemon juice, ½ teaspoon of cumin, and salt. Run the processor until the chickpeas turn into a smooth powder-like paste.

While the food processor is running, add 2-3 ice cubes and slowly pour in ¼ cup of liquid. Check, and if the consistency is still too thick, run the processor and gradually add more liquid. Blend until you reach desired silky-smooth consistency. Taste! If needed, correct flavours to your liking (add more lemon, cumin, tahini, and salt, if needed).

Serving Idea:

Spread in a serving bowl, add a handful of chickpeas in the middle, drizzle with olive oil, and sprinkle with cumin, paprika, and parsley.

If you are not eating it straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving.

Notes:

Cooking the chickpeas: Overcooking the chickpeas just a bit so they can easily be smashed with your fingers.

Removing the skins: Removing them gives the hummus an extra incredible texture.

Ice cubes: Adding ice cubes to the food processor helps in whipping the hummus into a creamier texture.

Baking soda: Adding baking soda to chickpeas can help them soften and cook more quickly and gives an extra creamy end result. Please don’t skip this step!

Chickpea Liquid: Don’t skip this – aquafaba (the liquid left in the pot of cooked chickpeas or a can) adds so much flavor to the hummus and has emulsifying and thickening properties.

Recipe adapted from Mama Living Abroad 🙏