Another week, Another Batch of Hummus

Israeli Hummus, my own version

Vegetarian Foodesigns from the Land of Milk and Honey

Another week, Another Batch of Hummus

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…

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About vegetarian foodesigns from the land of milk and honey

Shalom. My name is Michal and I'm Israeli. I would like to share with you my passion to vegetarian food, cooking and baking from scratch, using local ingredients (whatever I can find in the market, instead of using canned ingredients)
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