Israeli Hummus, my own version
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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