Hummus is a traditional snack of the peoples of the Middle East. Since ancient times, it has been made not only in Israel, but also in Egypt, Lebanon, Greece and all over the Mediterranean.
Nowadays, you can find hummus to your taste in any shop, but none of them can compare with the hummus you make at home. All the more so because making real Jewish hummus is quite simple and its flavour can be easily adjusted to suit your taste (make it spicier, saltier or change the texture). Here is how to make hummus according to the classic Israeli recipe.
Hummus is best served with fresh vegetables (sliced carrots, peppers, cucumbers) and pita bread, and can be garnished (and seasoned) with toasted pine nuts and olives.
Prepare all the ingredients.
Put the chickpeas in a pot and fill it with cold water so that it completely covers the chickpeas, leaving a little space. Cover the pot and leave to soak overnight (8 hours) at room temperature.
After one night, drain the water and rinse the chickpeas. Then add the baking soda, pour cold water over the chickpeas again (to cover them) and put them on the fire. Bring to a boil, skimming off the foam as it forms.
When the water comes to a boil, cover the pot with a lid, reduce the heat to low, and simmer for 45-60 minutes (until the chickpeas are soft enough to be easily crushed with your fingers).
When the chickpeas are cooked, drain the water (save half a cup of chickpea water for later). Rinse the chickpeas themselves with cold water. Set some of the chickpeas aside - they can be used for decoration.
In a blender, add the finely chopped garlic, salt and lemon juice. Let the garlic stand for about 10 minutes to make it less pungent.
Once the garlic is done, add the cooked chickpeas, tahini, freshly ground black pepper, ground cumin, paprika and olive oil to the blender. Blend until smooth. If the hummus is too thick, add a little of the liquid left over from cooking the chickpeas.
Transfer to a serving dish and garnish with fresh parsley, sesame seeds or lemon. Serve and enjoy!
Ready hummus can be stored in an airtight container in the refrigerator for 3-4 days.
Calories 340 kcal
Total Fat 14 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 597 mg
Potassium 492 mg
Total Carbohydrate 42 g
Dietary Fiber 9 g
Sugars 8 g
Protein 15 g
Vitamin C13 mg