No matter where you are in the world, the common experience that brings us all together is food – especially in times of celebration! Israeli (Middle Eastern) cuisine is known for its rich, full flavours. A favourite in Israel (and at the JCC too!) is Hummus, and there is nothing like a recipe that is fresh and homemade.
Prep Time: 15 minutes
Cook Time: 180 minutes
Total Time: 195 minutes
Yield: 6 servings
- 2 cups dried chickpeas (canned is okay too)
- 1 onion, peeled and cut into quarters
- 5 cloves garlic
- 1 bunch fresh parsley (optional)
- 1 teaspoon. cumin (optional)
- ½ cup tahini
- Juice of 1 lemon
- Put chickpeas in a large bowl, cover with water, and soak overnight. Change the soaking water at least once.
- Drain and rinse chickpeas, put in a large pot, and cover with plenty of cold water.
- Add onion and garlic and bring to a boil. Simmer until chickpeas are tender, 2 to 3 hours (alternately, cook in a pressure cooker for at least 1½ hours after it starts to boil). Add the parsley and cumin to the cooking water if you like.
- Drain chickpeas and remove herbs, reserving some of the cooking liquid.
- Set aside ¼ cup of chickpeas. Grind the remaining chickpeas along with the cooked onion and garlic in a food processor.
- Gradually add lemon juice, tahini, and salt until you have a smooth, uniform paste. Slowly pour in reserved chickpea liquid until the desired consistency is reached. Taste and adjust the seasoning.
- Pour into a bowl and serve topped with a drizzle of olive oil, the reserved chickpeas, paprika, and coarsely chopped parsley leaves.
- Variation: Make green hummus by adding ½ bunch fresh parsley, and ½ bunch fresh cilantro.