Best 4 Hummus From Jerusalem Recipes
HUMMUS FROM 'JERUSALEM'
There's a lot of unattended prep time in this recipe from Yotam Ottolenghi for hummus, which was featured in The Times in 2013. The unusual yet helpful addition of baking soda speeds the process. Cooking the chickpeas with baking soda softens them, allowing for less time on the stove as well as a smoother, creamier finished product. (If you find that your hummus is too stiff, loosen it with a little water.) A plate of this hummus served with fresh pita, chopped olives and pine nuts makes for a perfect lunch.
Provided by Julia Moskin
Categories dips and spreads
Time 45m
Yield About 2 cups
Number Of Ingredients 7
Steps:
- Put chickpeas in a large bowl and cover with cold water at least twice their volume. Leave to soak overnight.
- The next day, drain chickpeas. In a medium saucepan, combine drained chickpeas and baking soda over high heat. Cook for about 3 minutes, stirring constantly. Add 6 1/2 cups water and bring to a boil. Cook at a simmer, skimming off any foam and any skins that float to the surface, from 20 and 40 minutes, depending on the type and freshness. Once done, they should be very tender, breaking easily when pressed between your thumb and finger, almost but not quite mushy.
- Drain chickpeas. You should have roughly 3 cups (600 grams) now. Place chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add tahini paste, lemon juice, garlic and 1 1/2 teaspoons salt. Slowly drizzle in ice water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.
- Transfer hummus to a bowl, cover surface with plastic wrap, and let it rest for at least 30 minutes. If not using immediately, refrigerate until needed, up to two days. Remove from fridge at least 30 minutes before serving.
Nutrition Facts : @context http, Calories 645, UnsaturatedFat 32 grams, Carbohydrate 56 grams, Fat 40 grams, Fiber 14 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 409 milligrams, Sugar 7 grams
JERUSALEM HUMMUS
Number Of Ingredients 6
Steps:
- In large skillet, heat oil over medium-high. Cook onion, stirring often, 5 to 8 minutes to soften. Add meat and garlic. Cook, stirring, 5 minutes. Add pine nuts. Cook, stirring, until beef is cooked through and browned about 5 minutes. Stir in baharat spice blend. Season to taste with salt. Cook 1 minute.
- Spread hummus in large, shallow bowl. Using back of spoon, make indent in centre. Pour beef mixture into indent. Garnish with parsley. Serve with pita.
BASIC HUMMUS RECIPE FROM OTTOLENGHI'S 'JERUSALEM'
Here's a tahini-rich recipe for hummus.
Provided by Kate Williams
Categories Side Dish Appetizers and Hors d'Oeuvres Hummus Sides
Time 12h50m
Yield 6
Number Of Ingredients 8
Steps:
- The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight.
- The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about 3 minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook between 20 and 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.
- Drain the chickpeas. You should have roughly 3 2/3 cups/600 g now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add the tahini paste, lemon juice, garlic, and 1 1/2 teaspoons salt. Finally, slowly drizzle in the iced water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.
- Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving.
Nutrition Facts : Calories 429 kcal, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 7 g, Protein 17 g, SaturatedFat 4 g, Sodium 673 mg, Sugar 5 g, Fat 26 g, ServingSize serves 6, UnsaturatedFat 0 g
ISRAELI-STYLE HUMMUS
Make this super luscious hummus and you'll never go back to store-bought.
Provided by Michael Solomonov
Categories Bon Appétit Hummus Israel Chickpea
Yield Makes about 4 cups
Number Of Ingredients 8
Steps:
- Place chickpeas and 1 teaspoon baking soda in a medium bowl and add cold water to cover by 2". Cover and let sit at room temperature until chickpeas have doubled in size, 8-12 hours. Drain and rinse.
- Combine soaked chickpeas and remaining 1 teaspoon baking soda in a large saucepan and add cold water to cover by at least 2". Bring to a boil, skimming surface as needed. Reduce heat to medium-low, partially cover, and simmer until chickpeas are tender and really falling apart, 45-60 minutes. Drain; set aside.
- Meanwhile, process garlic, lemon juice, and 1 teaspoon salt in a food processor until coarsely pureed; let sit 10 minutes to allow garlic to mellow.
- Strain garlic mixture through a fine-mesh sieve into a small bowl, pressing on solids to release as much liquid as possible. Return liquid to food processor; discard solids. Add tahini and pulse to combine. With motor running, add 1/4 cup ice water by the tablespoonful and process (it may seize up at first) until mixture is very smooth, pale, and thick. Add chickpeas and cumin and process, occasionally scraping down sides, until mixture is extremely smooth, about 4 minutes. Thin with more water if you prefer a looser consistency; taste and season with salt, more lemon juice, and more cumin as desired.
- Spoon hummus into a shallow bowl, making a well in the center, and drizzle liberally with oil. Top as desired.
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