There are all kinds of foods we reach for when we need a nice snack. I’m sure you can spout off an extensive list of your favorite snack foods because snacks are awesome! One of my favorite foods to reach for when I get a craving is hummus. This delicious chickpea and tahini (a condiment made of sesame seeds) concoction is also super healthy. It’s full of protein, low in cholesterol, and a perfect snack if you’re trying to build that summer beach body! To me, Israeli Hummus is the best!
In the US, we have a slight obsession with hummus. It’s become a super popular snack and you can get it in all kinds of flavors and made of all kinds of beans and even veggies. It’s totally one of the most hipster foods you can find. But true hummus aficionados know there is no need to add crazy flavors, other veggies, or use other bases such as black beans. The best hummus requires only 6 ingredients and is best served room temperature to warm.
Now, I’ve tried a lot of hummus. Like I said, it’s one of my favorite snacks and I can eat it by the tub-full. But the best hummus I’ve ever had was while I visited Israel. I’m not sure what is so special about Israeli Hummus but it’s like tasting a piece of heaven. It’s creamy, flavorful, and just a great food. I also learned hummus can be eaten as a meal on it’s own. It makes sense, really. It’s quite filling and if you add a bit of shwarma chicken to it, you have an excellent meal. Hands down, no one can beat the hummus made in Israel but lucky for you, I obtained a great recipe and learned to make Israeli Hummus myself. Now, you can do the same by following the recipe below! So, check out this Israeli Hummus recipe partially borrowed from Abraham Hostels and make it at home!
Israeli Hummus Recipe
1 cup of dried chickpeas (or one can of chickpeas)
1/2 cup of tahini
Juice from 1 squeeze lemon (seeds removed)
2 garlic cloves
Approximately 6-7 tablespoons of olive oil (this is to taste really but you’ll need a lot)
1/3 cup of water (you may need more)
***Parsley for garnish
To Cook the Chickpeas:
Soak the chickpeas in water overnight. Make sure you use enough water to cover the chickpeas entirely and there is enough room for the chickpeas to expand. The next day, rinse the chickpeas, place in a large pot with water covering the peas, place on high heat and bring to a boil. Skim any foam that forms off the top and discard. Once a rolling boil is achieved, turn down the heat, and let the chickpeas simmer for 1-1.5 hours until the chickpeas are plump and soft…able to be squashed with a spoon easily. Be sure to add water to the pot as needed throughout the cooking process.
Alternatively, you can use canned chickpeas. Rinse them off to remove excess sodium and even boil for approximately 30 minutes to make them softer.
NOTE: Using a hand blender (or a whisk, potato masher, food processor, or food mill), you will pulverize the ingredients in a bowl. Be sure to pulverize until there are no chunks left.
To Make The Hummus:
Separate two spoonfuls of chickpeas. Add the garlic and smash into a paste for about 10-15 seconds. Gather the garlic to one side of the bowl.
Add the rest of the chickpeas to the bowl with the garlic and pulverize using your tool of choice.
Add the tahini and blend. Add the lemon juice and olive oil and blend. Add salt and pepper to taste and blend for about 10-12 seconds.
Now, add the water and blend until very smooth.
You should taste the hummus and adjust the ingredients according to your own preferences. For thinner hummus add more water. For more tart flavor add more lemon juice etc.
Spoon large servings of hummus into a bowl or onto a plate. Add extra chickpeas (which you separated) to each plate. Top with a bit of olive oil and parsley flakes.
You can also top your hummus with shwarma chicken or beef to make it a more substantial meal.
Serve with pita, pickled vegetables, and onion slices.
I’d love to see photos or clips of your own hummus making adventures! Send them my way via facebook:
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