Israeli Hummus Dip

  • Yield 6 cups

This hummus starts with dried garbanzo beans. Cooking them yourself, instead of using canned, makes all the difference.

Ingredients

Sauce:
1 teaspoon freshly squeezed lemon juice
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon hot red pepper, chopped
1 tablespoon minced garlic
4 -- pickled jalapeno peppers, seeded and chopped
Hummus:
18 ounces dry chickpeas (or 5 cups cooked chickpeas)
1 tablespoon plus 1/2 teaspoon, baking soda
2/3 cup tahini
1 tablespoon freshly squeezed lemon juice
2 -- garlic cloves, crushed
-- Salt to taste
Garnish:
-- Tahini
-- Olive oil
-- Chopped parsley
-- Chopped onion
-- Whole chickpeas

Instructions

  1. To prepare sauce, combine all ingredients; let stand 1 hour.
  2. To prepare hummus, soak chickpeas overnight in a large bowl of cold water with 1 tablespoon of baking soda. Drain, rinse and put in a large saucepan. Add water to cover by 2 inches. Add remaining baking soda and bring to a boil. Cook, covered, over low heat 2 to 3 hours until chickpeas are very soft. Cool slightly; drain, saving some of the cooking liquid. 
  3. Place chickpeas and 2/3 cup tahini in food processor and process until almost smooth. Add some cooking liquid if paste is too thick. Add lemon juice, garlic and salt. For a richer hummus, add another 1/3 cup tahini.
  4. To serve, make a crater in center of hummus; fill with tahini and sauce. Sprinkle with olive oil, parsley, onion and whole chickpeas.
Adapted from Jana Gur's The Book of New Israeli Food, A Culinary Journey (2007).

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