Authentic Israeli Hummus Recipes

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HUMMUS

This authentic hummus is the best you'll ever taste. The key is to simmer the chickpeas an extra long time, and to mellow out the garlic with lemon juice. (Note: Please use amounts as noted in the written recipe; the video shows chef Solomonov making a half portion.) From "Zahav: A World of Israeli Cooking," by Michael Solomonov and Steven Cook, published by Houghton Mifflin Harcourt. All rights reserved.

Provided by Michael Solomonov

Categories     appetizer

Time 8h

Yield 8 servings

Number Of Ingredients 14



Hummus image

Steps:

  • Basic Tahini Sauce: Break up the head of garlic with your hands, letting the unpeeled cloves fall into a blender. Add the lemon juice and ½ teaspoon salt. Blend on high for a few seconds until you have a coarse purée. Let the mixture stand for 10 minutes so the garlic can mellow.
  • Pour the mixture through a fine-mesh strainer set over a large mixing bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Add the tahini to the bowl, along with the cumin and 1 teaspoon salt. Whisk the mixture until smooth; the sauce will lighten in color. Whenever the tahini seizes up or tightens, add ice water bit by bit (about 1.5 cups in total), whisking energetically until you have a perfectly smooth, creamy, thick sauce.
  • Hummus: After your chickpeas have soaked overnight (at room temperature with 1 teaspoon of baking soda and plenty of water), they should be doubled in volume. Drain and rinse under cold water. Place the chickpeas in a large pot with the remaining teaspoon of baking soda; add cold water to cover by at least 4 inches. Bring the chickpeas to a boil over high heat, skimming off any scum that rises to the surface. Lower the heat to medium, cover the pot, and continue to simmer until the chickpeas are completely tender, about 1 hour. Then simmer them a little more. (The secret to creamy hummus is overcooked chickpeas; don't worry if they are mushy and falling apart a little.) Drain into sieve, and press gently to remove excess water.
  • Combine the chickpeas, basic tahini sauce, salt, and cumin in a food processor. Purée the hummus for several minutes, until it is smooth, thick, and über-creamy. Then scrape the sides down and purée it some more! Make sure the food processor isn't getting warm; if it does, let it cool before continuing to purée.
  • To serve, spread the hummus in a shallow bowl, top with parsley, dust with paprika, and add a generous pour of olive oil. (Note: If you've made the hummus ahead of time and refrigerated it, let it come to room temperature and beat well before serving to restore its smooth, creamy texture.)

1 head garlic
3/4 cup lemon juice, from about 3 lemons
2 cups high-quality tahini, preferably Soom brand
1 1/2 teaspoon salt, divided
1/2 teaspoon ground cumin
Ice water, as needed
1 cup dried chickpeas, a day before using, soak chickpeas overnight at room temperature with 1 tsp of baking soda and plenty of water
2 teaspoons baking soda, divided
1 1/2 cups basic tahini sauce
1 teaspoon kosher salt
1/2 teaspoon ground cumin
Fresh parsley, chopped
paprika
Olive oil, for drizzling

AUTHENTIC ISRAELI HUMMUS

Number Of Ingredients 8



Authentic Israeli Hummus image

Steps:

  • Wash the beans in a colander until water comes out clear. Soak Garbanzo beans in a bowl cold water for at least 12 hours. Use some of the salt at the bottom of the bowl and make sure the water is at least 2-3 inches above the beans.
  • Drain the beans and wash again until water is clear
  • Slice the Carrot and Chop the Garlic cloves into halves
  • Put the beans, Garlic and Carrot in a pot and cover with fresh water until water is about 3 inches above the beans
  • Bring to boil and then reduce the heat and keep simmering for 45 minutes (same way you would cook pasta). No salt. During cooking, use a spoon to take off any foam or bean skins that might float every 10-15 minutes
  • Add the baking soda and keep cooking for 1-1.5 hours. Check after 1 hour to see that the beans are soft so they "melt" if you squeeze them lightly with your fingers. If they do, cooking is done. The beans need to be very soft.
  • Let the beans cool off a little (but not completely). Drain beans but do not throw away the liquids!
  • Remove as much skin as you can from the beans
  • Put 3 cups of beans in a strong bender or food processor with the carrots and garlic. There will be left over beans, that's OK they will be used later. Blend into a rough paste. Use some of the liquid from the cooking to help blending. The consistency needs to be like the Hummus you buy at the supermarket, even a little thicker.
  • Add 1.5 cup of Tahini, Cumin, some salt and 1/2 cup of Lemon juice and blend again until it's all blended in. Try for taste and add Tahini, salt and Lemon juice as needed. Add liquid if it gets too thick
  • Serve warm. Garnish with chopped fresh Parsley, some Olive Oil and Red Paprika and some of the whole cooked beans. Serve with a fresh Pita. Optionally, you can add a hard boiled egg. Hummus can be stored in the fridge but consume within 2-3 days. Hummus should not be served cold so take out of the fridge around 20 minutes before serving.

3 cups Dry Garbanzo beans
4 cloves Garlic
3 cups Raw Tahini paste
1 teaspoon Cumin
1 cup Salt
1 cup Freshly squeezed Lemon juice
1 stick Carrot
1 teaspoon Baking Soda

BEST ISRAELI HUMMUS

Having been to Israel numerous times and having tried hummus all over the country, I find this hummus recipe pretty close to what you would find there. To save time, I use canned garbanzo beans, but friends who use the same recipe tell me that the dried beans are the way to go.

Provided by LI-Ray

Categories     Spreads

Time 15m

Yield 10 serving(s)

Number Of Ingredients 8



Best Israeli Hummus image

Steps:

  • Blend garbanzo beans, tahini, garlic, salt and lemon juice in food processor until smooth and fluffy.
  • Spoon onto small plate, flatten and add garnish per serving.
  • Serve with warm pita bread, pickles and cherry peppers.

4 (15 ounce) cans garbanzo beans, drained and rinsed
1 cup prepared tahini (I use Roland brand)
4 garlic cloves, crushed
1 cup fresh lemon juice
1 teaspoon salt
paprika
olive oil
fresh parsley

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