Israeli Hummus Dip
- Yield 6 cups
This hummus starts with dried garbanzo beans. Cooking them yourself, instead of using canned, makes all the difference.
- 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
- 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
- -- Tahini
- -- Olive oil
- -- Chopped parsley
- -- Chopped onion
- -- Whole chickpeas
- To prepare sauce, combine all ingredients; let stand 1 hour.
- 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.
- 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.
- To serve, make a crater in center of hummus; fill with tahini and sauce. Sprinkle with olive oil, parsley, onion and whole chickpeas.