In Israel (and throughout the Middle East), hummus is taken very seriously, so listen carefully. This recipe teaches you how to make hummus that is as good as in your favorite hummus restaurant in Jaffa. You can reach that level, but it takes practice. There are a lot of variables in making hummus such as cooking time, strength of your food processor, exact boiling temperature, etc… It might sound difficult, but if you follow these instructions it’s super easy. You can make an unbelievable hummus that transports you to a creamier place in this hard, scary world.
Ingredients (4-6 servings)
1 1/2 cups (250 grams) dried chickpeas
1 tsp. + 1/2 tsp. baking soda
1/2 cup raw tahini
2 tsp. lemon juice
1 clove crushed garlic
1 tsp. cumin
salt, to taste
extra virgin olive oil
hard-boiled egg, quartered
1 onion, quartered
hot chili pepper, chopped or schug
*** don’t forget some freshly baked pita bread!
Place the chickpeas in a large bowl with 1 tsp. of baking soda. Generously cover the chickpeas with cold water and soak overnight (at least 8 hours).
Drain the chickpeas, rinse and place in a large pot. Cover with several inches of water and add 1/2 tsp. of baking soda. Bring to a boil then turn down heat, cover and simmer for around 90-120 minutes until the chickpeas are very soft.
Now we need to save the delicious cooking liquid! Strain, set cooking liquid aside. Set aside some cooked chickpeas for garnishing. After the chickpeas cool a little, place in a food processor with the raw tahini, lemon juice, garlic, cumin and salt. Add a few tablespoons of cooking liquid and pulse the mixture until it hits your desired consistency. Process it more if you prefer fluffier hummus. Process it less if you like it chunky. *Hint: you can use the leftover cooking liquid as a soup stock.
To serve, spoon a big blob into the center of a bowl or plate and make an indent in the center of the hummus with the spoon. Then spread the hummus around the edges. Make sure you keep a little crater in the middle of the hummus where all the delicious toppings will hang out. Garnish with whole cooked chickpeas, parsley leaves, paprika, hard-boiled egg, onion and olive oil. Eat the hummus by scooping with the onion or with a fresh pita bread.