Authentic Creamy Israeli Hummus
8 servings
135 minutes
Authentic creamy Israeli hummus is a delicate, velvety dish that embodies the rich traditions of Jewish cuisine. Its history begins in the ancient Middle East, where chickpeas were a staple food. Israeli hummus is distinguished by its unique creamy texture achieved through careful processing of chickpeas and the addition of tahini. The flavor of hummus is subtle, with light nutty notes and a barely perceptible garlic spiciness. It pairs perfectly with warm pita, fresh vegetables, or as a base for more complex dishes. Rich in plant proteins and healthy fats, it is not only a delicious but also a nutritious choice for any meal. This recipe reveals the depth of traditional preparation, allowing one to enjoy the true taste of Eastern cuisine.
1
First, we need to soak the dry chickpeas and leave them overnight. Add 1 teaspoon of baking soda and half a teaspoon of salt to a large bowl or pot with the dry chickpeas, pour in about 1.5 liters of water, and leave it overnight at room temperature. After the night, drain the water and rinse the beans.
- Chickpeas: 225 g
- Soda: 2 teaspoons
- Salt: to taste
2
In a clean pot, add the remaining baking soda (1 teaspoon) and 1 teaspoon of salt to the beans; add to the chickpeas: a stalk of celery, a halved small onion, a carrot, and peeled garlic cloves, as well as bay leaves. Pour everything with water (about 1.5 liters) and bring to a boil over high heat; after boiling, cover with a lid leaving a small gap and cook until the chickpeas are completely soft; this will take about 2 hours. Check the beans occasionally and add a little water if necessary; they should always be covered with water.
- Soda: 2 teaspoons
- Salt: to taste
- Celery stalk: 1 stem
- Onion: 1 head
- Carrot: 1 piece
- Garlic: 3 cloves
- Bay leaf: to taste
- Chickpeas: 225 g
3
In 2 hours the chickpeas will be ready. Remove and discard the onion, celery, and bay leaf. Place hot chickpeas, carrots, and garlic in a food processor or powerful blender (preferably over 1200 watts), pour in the water left from the chickpeas with vegetables so that it just covers the chickpeas (this is important!). Remove the small top lid of the blender to let steam escape. Use the 'puree' or 'soup' setting or start at the lowest speed and slowly increase to high. If the mixture becomes too thick, add liquid from the chickpeas and vegetables. Continue blending until completely smooth for about 2 minutes; it should have a very thick milkshake texture.
- Carrot: 1 piece
- Garlic: 3 cloves
- Chickpeas: 225 g
4
Pour the prepared liquid into a larger bowl. Stir and gradually add the prepared tahini sauce. Add salt to taste.
- Tahini: 300 g
- Salt: to taste
5
Cool to room temperature and it can be served.
6
Store in the refrigerator for up to 1 week.