In Israel (and throughout the Middle East), hummus is taken very seriously, so listen carefully. This recipe teaches you how to make hummus that is as good as in your favorite hummus restaurant in Jaffa.
You can reach that level, but it takes practice. There are a lot of variables in making hummus such as cooking time, strength of your food processor, exact boiling temperature, etc… It might sound difficult, but if you follow these instructions it’s super easy.
You can make an unbelievable hummus that transports you to a creamier place in this hard, scary world.
- Cook Time
- Prep Time
1½ cups (250 grams) dried chickpeas
1 teaspoon + ½ teaspoon baking soda
½ cup raw tahini
2 teaspoons lemon juice
1 clove crushed garlic
1 teaspoon cumin
Kosher salt, to taste
Freshly baked pita bread
Extra virgin olive oil
Hard-boiled egg, quartered
1 onion, quartered
Hot chili pepper, chopped or schug
- Place the chickpeas in a large bowl with 1 teaspoon of baking soda. Generously cover the chickpeas with cold water and soak overnight (at least 8 hours).
Drain the chickpeas, rinse and place in a large pot. Cover with several inches of water and add a half teaspoon of baking soda. Bring to a boil then turn down heat, cover and simmer for around 90-120 minutes until the chickpeas are very soft.
Now we need to save the delicious cooking liquid! Strain, set cooking liquid aside. Set aside some cooked chickpeas for garnishing. After the chickpeas cool a little, place in a food processor with the raw tahini, lemon juice, garlic, cumin and salt. Add a few tablespoons of cooking liquid and pulse the mixture until it hits your desired consistency. Process it more if you prefer fluffier hummus. Process it less if you like it chunky. *Hint: you can use the leftover cooking liquid as a soup stock.
To serve, spoon some hummus into the center of a bowl or plate and make an indent in the center with a spoon. Then spread the hummus around the edges. Make sure you keep a little crater in the middle of the hummus where all the delicious toppings will hang out. Garnish with whole cooked chickpeas, parsley leaves, paprika, hard-boiled egg, onion and olive oil. Eat the hummus by scooping with the onion or with a fresh pita bread.