By overcooking the chickpeas then whipping the mixture is the key to this special hummus in Israeli style. This hummus is part of BA’s Best, a collection of international essential recipes.
Special Hummus In Israeli Style: Have This!
- One cup dried chickpeas
- Two teaspoons baking soda
- Four garlic cloves
- Half cup fresh lemon juice
- One teaspoon kosher salt
- Half cup tahini for the hummus
- One-fourth teaspoon ground cumin
- Olive oil
Do This!
- Place chickpeas and one tsp. baking soda in a medium bowl and add cold water.
- Cover and let sit at room temperature until chickpeas have doubled in size, 8–12 hours.
- Drain and rinse.
- Combine soaked chickpeas and remaining one tsp. baking soda in a large saucepan and add cold water to cover.
- 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 and set aside.
- Process garlic, lemon juice, and salt in a food processor until coarsely puréed.
- 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 one-fourth cup ice water to the tablespoonful and process until mixture is very smooth, pale, and thick.
- Add chickpeas and cumin and process, occasionally scraping down sides, until mixture is extremely smooth, about four 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.
Summary
Recipe Name
Special Hummus In Israeli Style: International Recipe
Author Name
TM
Published On
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