Attention hummus lovers! Are you tired of store-bought hummus that fails to impress your taste buds? Or maybe you’re looking for a healthier homemade alternative. Look no further because I, Ehud, an Israeli chef, am here to share with you the Jerusalem way of making perfect hummus.
Hummus is a staple in Israeli cuisine and its popularity has been spreading worldwide. However, not all hummus recipes are created equal. This recipe combines ancient techniques with modern twists to create the smoothest, creamiest hummus you’ve ever tasted. Plus, it’s easy to make with only a handful of simple ingredients.
In this recipe article, I will guide you through each step to ensure that you achieve the perfect texture and flavor every time. Whether you’re preparing for a party or just want a healthy snack, this hummus will not disappoint.
So join me on this journey as we discover the right way to make the perfect hummus. You won’t be disappointed!
Why You’ll Love This Recipe
You might argue that hummus recipes are a dime a dozen, and you can easily pick up a tub of store-bought hummus. But I’m here to convince you that this homemade hummus recipe is different.
First off, this recipe is authentic to the core – it’s the Jerusalem way! The recipe ingredients embody the essence of Israeli hummus – light with a tingling zing of freshly squeezed lemon juice and garlic. The result is a vibrant, smooth, and creamy hummus that you won’t find anywhere else!
The key ingredient that sets this recipe apart from other hummus recipes is tahini paste. Tahini is made from ground sesame seeds, and it’s packed with protein and nutrients – essential for any healthy diet. Plus, it gives the hummus an intriguing nutty flavor that’s impossible to resist.
Speaking of nutrition, making hummus from scratch means you control the ingredients’ content. You can decide how much salt, oil or garlic goes in there, which means no more worrying about hidden additives and preservatives.
The preparation process of this hummus recipe is also unique. We incorporate baking soda in the cooking water to help soften the chickpeas, resulting in the smoothest texture possible. It’s all about paying attention to details – doing it right yields much better results than just winging it.
To sum it up: this homemade hummus recipe is worth trying because it’s authentic, healthy, and delicious. And let’s not forget that proud feeling when you tell your guests that you have prepared their hummus from scratch – they will be impressed!
Trust me; once you try this Jerusalem way Hummus Recipe, there’s no turning back – your taste buds won’t allow it! Let’s get ready to make some mouth-watering hummus that will leave all other styles of hummus in its dust!
Before we dive into making the perfect hummus, let’s gather our ingredients. We’ll need dried chickpeas, baking soda, salt, lemons, garlic cloves, tahini and some olive oil.
Here’s a complete list of what you’ll need:
- 2 cups of dried chickpeas
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- Juice of 2 lemons
- 4 garlic cloves, crushed or minced
- 1 cup plus 2 tablespoons of light tahini paste
- 5 cups of water (for cooking chickpeas)
- Olive oil for serving
Make sure you have all the ingredients ready before we start cooking. It is crucial to use high-quality ingredients to make the best hummus possible. Dried chickpeas work much better than canned ones as they are less mushy and hold more flavor. Don’t worry if it’s your first time using dried chickpeas because it’s quite easy to cook them, and I will guide you through this process later in the recipe. Also, make sure you have some fresh lemons on hand because nothing can replace their tangy and zesty flavor in hummus. Besides that, we will also use garlic for a touch of spice, and lastly tahini paste to give the hummus its smooth texture and nutty taste.
The Recipe How-To
Now it’s time to dive into the recipe how-to. The first thing to note is that we’re not using canned chickpeas like they do in some other hummus recipes. Instead, we’re using dried chickpeas, which we soak overnight with a teaspoon of baking soda. This simple step will make your hummus smoother and creamier than ever before.
- 2 cups (500g) dried chickpeas
- 1 tsp baking soda
- 8-10 cups water
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup tahini paste
- 4 garlic cloves, mashed into a paste or crushed using pestle and mortar
- 1 tsp sea salt
- Put the chickpeas in a large bowl or pot and cover them with water (approx. 5 liters of water).
- Stir in the baking soda, then leave to soak overnight for at least 12 hours.
- After soaking, rinse the chickpeas off thoroughly under cold water.
- Put the chickpeas in a large pot and cover them with water, about twice their volume.
- Cook on medium-high heat until they are very soft – this can take around 45 minutes to an hour.
- While the chickpeas are cooking, prep the tahini sauce by mixing together the tahini paste, freshly squeezed lemon juice, crushed garlic cloves, and salt in a bowl.
- Once the chickpeas are cooked, drain then let them cool slightly before removing any skin that has come loose. This is key for achieving that extra smooth texture.
- Put your cooked chickpeas (without skins) in a food processor along with half of your tahini sauce.
- Mix until thoroughly combined.
- Continue adding tahini sauce to taste until you get that perfect balance of flavor and creaminess.
- If needed, add a bit more water to thin out the consistency.
And just like that, you’ve got yourself an authentic Jerusalem-style hummus recipe that is sure to impress your friends and family!
Substitutions and Variations
The beauty of hummus lies in its versatility, allowing for endless possibilities when it comes to substitutions and variations. Here are some suggestions to spice up your hummus game:
– Herbs: Add a handful of fresh herbs like cilantro, parsley, or basil to give your hummus a new dimension of freshness.
– Roasted Vegetables: Try mixing in some roasted red peppers, eggplant, or zucchini to give your hummus a smoky sweetness.
– Spices: Experiment with spices like cumin, smoked paprika, or sumac for new flavor profiles.
– Nut Butters: Swap the tahini with peanut butter or almond butter for an interesting twist on hummus.
– Beans: Instead of chickpeas, try using black beans or white beans to make a variation of classic hummus.
Remember that these are just suggestions – feel free to mix and match ingredients to make your perfect hummus. Don’t be afraid to get creative and experiment with different flavor combinations. Who knows? You may just discover your new favorite way to enjoy this classic dip!
Serving and Pairing
When it comes to serving and pairing, the possibilities are endless with the perfect hummus. This trademark dish from Jerusalem can be served in a variety of ways, from a simple appetizer to a staple side dish. Its versatile nature ensures that it can pair well with many different flavours and complements a wide range of dishes.
To start with, you can serve hummus as an appetizer along with your favourite bread, crackers or veggies. Warm pita bread is an excellent choice for serving with your freshly made hummus. Alternatively, you can also accompany it with some warm and crusty bread such as ciabatta, sourdough or baguette. The nutty and rich flavour of hummus goes well with the tanginess of pickles, roasted red peppers or jalapenos.
Most commonly served hummus dishes include the classic Israeli style hummus made with olive oil, tahini paste and lemon juice. However, there are variations that can take this dish to another level such as Hummus Masabacha which includes whole chickpeas and a spicier taste profile or the Jerusalem Hummus which has an extra whiff of tahini.
If you’re looking for something more substantial and filling, then try pairing your hummus with delicious Mediterranean-style kebabs, grilled veggies or Middle Eastern-style falafels. Moreover, it also complements salads really well, especially those with roasted vegetables or grilled chicken.
Overall, when it comes to serving and pairing this Middle Eastern dip, don’t be afraid to experiment! Try new flavour combinations using traditional Middle Eastern ingredients like sumac, dukkah or za’atar herbs. With the perfect hummus recipe on your side, you’re sure to delight your guests at any gathering or event.
Make-Ahead, Storing and Reheating
Once you’ve made your perfect hummus, it’s good to know how to store and reheat it. The good news is that hummus can be made ahead of time and also keeps well for a reasonable amount of time.
If you’re planning on making your hummus in advance of when you want to eat it, store it covered in an airtight container in the refrigerator for up to 5 days. To preserve its texture and flavor, add a drizzle of olive oil over the top of the hummus and lay a sheet of cling film directly on the surface of the hummus before sealing the lid shut.
To reheat your hummus, use a microwave or stovetop. If using a microwave, place the hummus in a microwave-safe container and cover loosely. Heat on medium power for 20 to 30 seconds intervals until hot, stirring occasionally. Be careful not to overheat as this can cause the hummus to become dry and lose its smooth consistency.
For stovetop reheating, transfer your desired amount of hummus to a small saucepan and heat over low-medium heat. Add 1-2 tablespoons of water or broth and stir frequently until warmed throughout.
However, note that reheated hummus will have a slightly different texture than freshly made one, losing some of its initial creaminess. But rest assured that this will not take away from its deliciousness!
So feel free to make big batches of homemade hummus and store them conveniently for future enjoyment!
Tips for Perfect Results
When it comes to hummus, getting the ratio of ingredients and texture just right is crucial for achieving a smooth and creamy dip that bursts with flavor. Here are some tips to help you make the perfect hummus every time using the Jerusalem way.
First, use freshly squeezed lemon juice for the best flavor. It’s also important to taste as you go along, adjusting the amount of tahini, garlic, salt, and lemon juice to suit your taste buds.
Next, don’t skip adding baking soda to the chickpeas as they boil. It helps to break down the cell walls of the chickpeas, resulting in a smoother texture. Just be sure not to add too much!
To achieve a light and fluffy texture in your hummus, let your food processor run continuously for at least three minutes until it’s completely smooth. Scrape down the sides and bottom of the bowl occasionally to ensure all the ingredients are evenly incorporated.
For an extra smooth hummus, try peeling each chickpea individually before blending them together. It does require some patience but trust me; it’s worth it!
Lastly, always use high-quality olive oil and tahini paste for both flavor and texture. These ingredients have a big impact on the outcome of your hummus, so be sure to select good quality ones.
By following these tips and using high-quality ingredients in your recipe, you can make delicious restaurant-style hummus in no time!
Before we wrap up this article, let’s answer a few frequently asked questions to clear any doubts you may have. These FAQs will give you further insight into making this hummus recipe perfectly and avoiding any potential pitfalls along the way. So, let’s get started!
Why is Israeli hummus so smooth?
Achieving that perfect creamy and tangy flavor in your hummus can be a bit tricky. However, one of the secrets of Israeli-style hummus is puréeing garlic in lemon juice and blending hot chickpeas. This method not only results in a smooth texture but also infuses the hummus with a burst of flavor.
Why is restaurant hummus so much better?
After some research, I’ve discovered the secret behind why hummus from restaurants tastes so much better than what I make at home. It turns out that the key is in whipping the tahini and lemon juice on their own, and then gradually adding in the chickpeas. By doing this, I can achieve the smooth, creamy and white texture that always seemed to elude me before.
Why do you put baking soda in hummus?
When preparing chickpeas for hummus, baking soda can be a lifesaver. This leavener acts by increasing the pH levels of the water, making the chickpeas much more soluble and allowing them to cook more rapidly. As a result, your chickpeas will be all set for their big introduction into the world of hummus.
With this “Jerusalem way” hummus recipe, you can create a perfect hummus that is sure to impress your friends and family. Not only is it easy to make, but it also requires no special ingredients or equipment—just a food processor and a few simple ingredients that you probably already have in your pantry.
By following these steps and tips, you can achieve a smooth and creamy hummus that will rival even the best restaurant hummus out there. Remember to use freshly squeezed lemon juice, high-quality tahini, and adjust the seasoning to your preference.
So why not try making your own homemade hummus today? You’ll be amazed at how much better it tastes than store-bought versions like Sabra Hummus. Plus, by making it yourself, you can control the ingredients and adjust the recipe to suit your taste buds and dietary needs.
And if you’re looking for more Israeli-inspired recipes or Yotam Ottolenghi recipes, be sure to visit my website or browse through famous food blogs like Smitten Kitchen. Trust me, once you start making your own hummus and trying other Israeli dishes, you’ll become an expert in no time.
The Perfect Hummus – Making Hummus the Jerusalem Way Recipe
- 3 cups chickpeas (ultimate Chickpea size 7mm in diameter)
- 1 1/2 cups tahini
- 5 -6 garlic cloves
- 3 lemons (Juice of three Lemons)
- 3 teaspoons salt
- 2 tablespoons baking soda
- olive oil, and parsley for decoration
- The chickpeas should be placed a container, fill it with water and let it sit for 14 hours. Switch the water every 7 hours and wash the chickpeas. Put the 1 tablespoon baking soda in the water. After soaking for 14 hours wash the chickpeas and put them in a pot to boil. Put 1 tablespoon baking soda and boil for 1 ½ to 2 hours. You can also choose to use a pressure cooker for faster results. Make sure to remove the foam and peel of the chickpeas from the water.
- Important Steps.
- Paste - hummus recipe ingredient.
- Make sure you skim the peel from the Chickpeas after boiling it.
- Let the Chickpeas cool down otherwise your Hummus will turn out yellow in color.
- A good quality Tahini is a key.
- Add 4-5 pieces of ice on top of the chickpeas prior to blending the chickpeas in the Hummus machine. It helps with the color.
- Save 1-2 cups of the water used to boil the chickpeas.
- Save some solid chickpeas for decorations.
- Put the chickpeas into the Hummus blender.
- Add the ice cubes.
- Add the Tahini and all the other ingredients.
- Add ½ cup of the water saved from the Chickpea boil. If the Hummus is too thick add more of the water.