ISRAELI BREAKFAST STAPLES RECIPES: Israeli Humus

You’ve seen it in the stores. Now you can make it at home.

INGREDIENTS:

  1. 1 cup dried chickpeas
  2. 1/4 cup tahini
  3. 1/2 cup lemon juice (or to taste)
  4. 2 cloves garlics (or to taste)
  5. 2 Tablespoons pine nuts
  6. 3 Tablespoons extra virgin olive oil
  7. 1/2 teaspoon ground cumin
  8. ground pepper to taste
  9. 1 teaspoon salt
  10. 2 Tablespoons chopped fresh parsley or cilantro

DIRECTIONS:

  1. Put the raw chickpeas in a bowl with cold water to cover and soak overnight.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with cut-up raw vegetables and warm pita cut into wedges.
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