Israeli hummus recipe

Recipe for israeli hummus in our easy ethnic recipes collection. The word hummus means "chickpea" in both hebrew and arabicup Hummus establishments, usually hole-in-the-wall joints, abound in Israel, and many israelis frequent their own favorite spots.

Recipe ingredients

• 1 cup dried chickpeas (*)
• 1 cup tahini
• 1/2 cup lemon juice
• 2 cloves garlic, peeled
• 1 teaspoon salt
• Pepper to taste
• 1/2 teaspoon ground cumin
• 3 tablespoons olive oil
• 2 tablespoons pine nuts
• Dash of paprika
• 2 tablespoons fresh parsley, chopped
• Raw vegetables, a selection of your choice
• Pita bread

(*) You can use canned chickpeas in place of the dried ones. Two cups of canned chickpeas equals 1 cup of dried ones. If you use canned chickpeas, skip steps 1 to 3.

How to make israeli hummus

• Place dried chickpeas in a bowl, cover with cold water, and soak overnight.
• Drain and rinse chickpeas. In a heavy pot, cover them with cold water. Bring to a boil, then simmer, partially covered, for about 1 hour. Add water as needed.
• Drain chickpeas, reserving 1 1/2 cups of liquid.
• In a food processor, process the chickpeas with the tahini, lemon juice, garlic, salt, pepper, cumin, and 1/2 cup of the reserved cooking liquid. If hummus is too thick, add more liquid until it becomes paste-like.
• Heat 1 tablespoon olive oil in a frying pan and brown pine nuts.
• Serve the hummus on a large plate. Make a small dent in the center. Pour the remaining olive oil over the top and sprinkle with pine nuts, paprika, and parsley. Serve with raw vegetables and warm pita wedges.

Soaking time: overnight
Cooking time: 1 hour
Preparation time: 20 minutes
Makes about 4 cups

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