Best 3 Best Israeli Hummus Recipes
Embark on a culinary journey to the heart of the Middle East with our exploration of the best Israeli hummus recipes. Hummus, a beloved dip and spread, has captured the world's taste buds with its creamy texture, rich flavor, and versatility. In this article, we present a collection of authentic and innovative hummus recipes that showcase the diverse culinary traditions of Israel.
From the classic hummus bi tahini, a staple in every Israeli household, to the innovative roasted red pepper hummus and the vibrant pesto hummus, these recipes offer a range of flavors and textures to tantalize your taste buds. Discover the secrets of creating the perfect hummus, from selecting the right chickpeas to achieving the smoothest consistency.
Whether you're a seasoned hummus enthusiast or new to this culinary delight, our comprehensive guide will provide you with all the essential knowledge and techniques to elevate your hummus-making skills. Unleash your inner chef and embark on a culinary adventure with our best Israeli hummus recipes, guaranteed to leave you craving more.
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
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.
HOMEMADE ISRAELI HUMMUS (PAREVE)
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This is a recipe for homemade Israeli hummus, a vegan Middle Eastern dip made with dried chickpeas, tahini, lemon, and garlic, plus additional topping suggestions.
Provided by Giora Shimoni
Categories Appetizer Breakfast Brunch Dinner Lunch Snack Condiment
Time 13h10m
Yield 6
Number Of Ingredients 10
Steps:
- Gather the ingredients.
- Place the chickpeas in a large bowl. Add enough cold water to cover the chickpeas by several inches. Cover the bowl with plastic wrap or a clean tea towel and allow to soak overnight .
- Drain and rinse the chickpeas. Place in a large stockpot, add the baking soda , and enough cold water to cover the chickpeas by 2 inches. Bring to a boil, skimming off any foam that rises to the top. Cover the pot, reduce the heat to low, and simmer for 45 minutes to an hour, or until the chickpeas are soft enough to crush between your fingers.
- Reserve about 1/2 cup of the cooking liquid, then drain and rinse the chickpeas. Reserve a tablespoon or two of the cooked chickpeas for garnish, if desired.
- Put the cooked chickpeas, tahini, lemon juice, garlic, salt, pepper, and paprika in a food processor . Puree until smooth. If the hummus is too thick or dry, add a bit of the cooking liquid, more lemon juice, or tahini to taste.
- To serve, place the hummus in a dish, and use the back of a spoon to make a shallow well in the center. Place any reserved chickpeas in the well, drizzle with olive oil, and garnish with freshly chopped parsley and regular or smoked paprika.
Nutrition Facts : Calories 325 kcal, Carbohydrate 41 g, Cholesterol 0 mg, Fiber 8 g, Protein 14 g, SaturatedFat 2 g, Sodium 582 mg, Sugar 7 g, Fat 13 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
ZAHAV'S HUMMUS 'TEHINA'
This recipe comes from Zahav, the chef Michael Solomonov's Israeli restaurant in Philadelphia, which is known for its silky and wonderfully rich hummus. Garlic and lemon play small roles here; the indisputable co-stars are the freshly cooked chickpeas and the nutty tahini. While it's well worth the effort to cook the dried chickpeas yourself, substituting a couple of cans of cooked chickpeas is perfectly acceptable.
Provided by Melissa Clark
Categories dips and spreads, appetizer, side dish
Time 2h30m
Yield 4 cups
Number Of Ingredients 10
Steps:
- In a bowl, cover chickpeas by at least 2 inches of cold water. Add 1 teaspoon baking soda and let soak at room temperature overnight. Drain and rinse.
- In a medium pot, cover soaked chickpeas by at least 4 inches of water. Add the remaining teaspoon baking soda and bring to a boil over high heat. Reduce heat to medium high and let cook at a vigorous simmer until chickpeas are quite soft, 1 to 1 1/2 hours. (Overcooked chickpeas are the secret to creamy hummus, so don't worry if they start to break down a little.) Drain.
- While chickpeas are cooking, make the tahini sauce. In a blender, combine the lemon juice, garlic and 1/4 teaspoon salt. Let mixture sit 10 minutes. Add tahini, remaining 1 1/2 teaspoons salt and the cumin, and blend until a thick paste forms. Add 1/3 to 2/3 cup ice water while blender is running, a little at a time, until sauce is smooth. You're looking for a perfectly smooth, creamy sauce.
- Add the warm, drained chickpeas to blender with tahini mixture. Blend until perfectly smooth and not at all grainy, stopping to scrape down sides of bowl occasionally. This blending may take upward of about 2 minutes; just keep going until the mixture is ultracreamy and fluffy, adding a little water if you need it to make the contents of the blender move. Taste for seasonings, adding more salt, lemon juice and/or cumin as needed.
- To serve, spread the hummus on a plate, dust with paprika, drizzle with olive oil and sprinkle with parsley.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 14 grams, Carbohydrate 23 grams, Fat 18 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 356 milligrams, Sugar 3 grams
Tips:
- For the smoothest hummus, use dried chickpeas that have been soaked overnight. If you're short on time, you can use canned chickpeas, but be sure to rinse and drain them well.
- Make sure to peel the garlic cloves before adding them to the food processor. This will help to prevent the hummus from becoming bitter.
- If you don't have a food processor, you can mash the chickpeas and tahini together with a fork or potato masher. However, the hummus will not be as smooth.
- To get the perfect creamy texture, add ice cubes or cold water to the food processor while it's running. This will help to cool down the hummus and prevent it from becoming too thick.
- Taste the hummus and adjust the seasonings as needed. You may want to add more lemon juice, salt, or cumin.
- Serve the hummus with a drizzle of olive oil, a sprinkle of paprika, and some fresh herbs, such as parsley or cilantro.
Conclusion:
Hummus is a delicious and versatile dish that can be enjoyed as a dip, a spread, or a main course. It's a great source of protein, fiber, and healthy fats. With so many variations to choose from, there's sure to be a hummus recipe that everyone will love.
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