Hummus in Galilean style
3 servings
90 minutes
Galilean hummus is a refined version of the classic Middle Eastern dish, distinguished by its special tenderness and rich flavor. The homeland of this hummus is Galilee, a region with a rich gastronomic history. This recipe highlights traditional flavors with the addition of aromatic cumin and spicy chili pepper, adding a touch of heat. The creamy consistency is achieved by long grinding chickpeas with tahini and lemon juice, making the texture particularly airy. Hummus is served with whole chickpeas drizzled with fragrant olive oil, emphasizing its sophistication. It is perfect as a standalone dish or as an appetizer with fresh vegetables, flatbreads, or crispy bread. This hummus harmoniously combines tradition and modern gastronomic style.
1
In a medium pot, bring 4 cups of water to a boil and add chickpeas. Reduce heat to medium and cook covered for 1-1½ hours until chickpeas are tender. Drain and cool to room temperature; reserve ½ cup of the cooking water. Set aside ¾ cup of chickpeas. Transfer the remaining chickpeas to a food processor, add tahini, oil, lemon juice, cumin, garlic, chili, and salt; blend until smooth. Add the reserved cooking water and continue blending for about 5 minutes (it should be fluffy). Transfer the hummus to a serving dish. Top with reserved chickpeas, drizzle with oil and season with salt.
- Chickpeas: 1.5 glass
- Tahini: 0.3 glass
- Olive oil: 3 tablespoons
- Lemon juice: 0.3 glass
- Ground caraway: 2 teaspoons
- Garlic: 2 cloves
- Red chili pepper: 1 piece
- Coarse salt: to taste
