Israeli-style hummus
6 servings
60 minutes
Israeli hummus is the essence of Mediterranean cuisine, combining simplicity of ingredients with depth of flavor. This soft, delicate, and velvety dip made from chickpeas and tahini has a light nutty note enriched with the freshness of lemon juice and the spiciness of garlic. The origins of hummus date back centuries, being an integral part of Jewish traditions and the cultural heritage of the Middle East. In Israel, hummus is not just food but a philosophy — it is eaten with pita, spread on bread, complemented with spices and fresh vegetables. It is perfect as a standalone snack or a side dish to meat and fish. This recipe pays special attention to the preparation method of chickpeas, making the texture particularly tender. Olive oil completes the composition by adding silkiness and richness to the flavor. Simple to prepare but magnificent in presentation!
1
Pour chickpeas and 1 tsp of baking soda into a large bowl, cover with cold water so that it is 5 cm above the chickpeas. Cover and let sit at room temperature until the chickpeas double in size (8-12 hours). Drain the water and rinse the chickpeas.
- Chickpeas: 1 glass
- Soda: 2 teaspoons
2
Combine the soaked chickpeas and the remaining 1 tsp of baking soda in a large pot, cover with cold water so it rises 5 cm above the chickpeas. Bring to a boil, skimming off any foam as necessary. Reduce heat, partially cover with a lid and simmer for 45-60 minutes until the chickpeas are soft and start to break apart. Drain the water and set aside.
- Chickpeas: 1 glass
- Soda: 2 teaspoons
3
Meanwhile, blend garlic, lemon juice, and 1 tsp of salt until it reaches a puree-like consistency; let it sit for 10 minutes to mellow the garlic.
- Garlic: 4 cloves
- Freshly squeezed lemon juice: 0.3 glass
- Coarse salt: 1 teaspoon
4
Strain the mixture through a fine sieve into a small bowl, pressing the mass well in the sieve. Pour the strained liquid back into the blender and discard the pulp. Add tahini and mix until smooth. While continuing to stir, gradually add ¼ cup of ice water in tablespoons. The mixture should become uniform, thick, and light in color.
- Tahini: 0.6 glass
5
Add chickpeas and cumin and mix for about 4 minutes until homogeneous, occasionally scraping the mixture from the walls. Dilute with water if you prefer a thinner consistency. Taste and add salt, lemon juice, or cumin as desired.
- Chickpeas: 1 glass
- Ground cumin: 0.3 teaspoon
- Coarse salt: 1 teaspoon
- Freshly squeezed lemon juice: 0.3 glass
- Ground cumin: 0.3 teaspoon
6
Transfer the hummus to a shallow plate, use a spoon to create a swirl in the center, and drizzle with oil. Serve the hummus with your choice of ingredients.
- Olive oil: to taste