ISRAELI BREAKFAST STAPLES RECIPES: Israeli Humus
You’ve seen it in the stores. Now you can make it at home.
- 1 cup dried chickpeas
- 1/4 cup tahini
- 1/2 cup lemon juice (or to taste)
- 2 cloves garlics (or to taste)
- 2 Tablespoons pine nuts
- 3 Tablespoons extra virgin olive oil
- 1/2 teaspoon ground cumin
- ground pepper to taste
- 1 teaspoon salt
- 2 Tablespoons chopped fresh parsley or cilantro
- Put the raw chickpeas in a bowl with cold water to cover and soak overnight.
- Drain and rinse the chickpeas, then place them in a heavy pot with enough cold water to cover. Bring to a boil, then simmer, partially covered, for about an hour or until the chickpeas are soft and the skin begins to separate. Add more water as needed.
- Drain the chickpeas, reserving about 1-1/2 cups of the cooking liquid. Set aside 1/4cup of the cooked chickpeas for garnish. In a food processor, process the remaining chickpeas with the tahini, lemon juice, garlic, salt, pepper, cumin and at least 1/2 cup of the reserved cooking liquid. If the hummus is too thick, add more reserved cooking liquid or water until you have a paste-like consistency.
- Heat a frying pan and add 1 tablespoon of the olive oil. Spread the pine nuts in the pan and stir-fry, browning on all sides.
- To serve, transfer the hummus to a large, flat plate, and with the back of a spoon make a slight depression in the center. Drizzle the remaining olive oil on top and sprinkle the reserved chickpeas, pine nuts, paprika or sumac, and parsley or cilantro over the surface.
- Serve with cut-up raw vegetables and warm pita cut into wedges.