My first post deals with a staple Israeli, Middle-Eastern food: Hummus.
I’m giving you a basic recipe for my Hummus paste but will post more ideas and suggestions for Hummus dips later.
I prefer home-cooked chickpeas to canned ones so every couple of weeks, I soak 500 grams (1.1 lb) of chickpeas in plenty of water and leave them in the water for 12-24 hours, changing the water 3 times !!! during this time.
After the chickpeas have spent 12-24 hours in water,
drain them and rinse,
place in a pressure cooker, cover with water and cook for 2 hours !
After the chickpeas have been cooked – you can either make the hummus right away (I love it when it’s warm) or – drain the chickpeas, divide into plastic bags and freeze.
I divide the remaining chickpeas into portions of 150 grams (5.25 oz) – which yields one serving and take it out of the freezer the day before I intend to make the hummus or defrost it in the microwave for several minutes.
My basic Hummus paste recipe (2 servings)
300 grams (10.5 oz) COOKED chickpeas
100 grams (3.5 oz) raw tahini
2 Tbsp fresh squeezed lemon juice
5-6 Tbsp water (I recommend using the water that the chickpeas were cooked in)
1-2 crushed garlic cloves (optional)
salt and black pepper to taste
cumin – optional but highly recommended.
Place all the ingredients in a food processor or blend them in a bowl with a stick blender. The paste should be thick but if it’s too thick – you can add a little bit more water.
The best way to serve it is warm with a dollop of tahini paste (Tarator, in Arabic).