This is the recipe for my home-made Hummus.
It is quite easy to prepare a decent dish. This recipe's quantities are for two cups of hummus before soaking it in the water. This quantity will be sufficient for about 6-8 personal dishes.
Ingredients:
2 cups of dry hummus - choose the type with small chickpeas. I Israel, it is known as Hadas. See also image below.
1-4 spoons of raw Tahini (not blended) - choose the type that works best (In Israel, I use "Hanasich" - "the prince").
8 cloves of garlic.
1 medium onion
1 lemon
Salt, Pepper, Cumin, and 1 tbs of Soda Bi-Carbonate.
Preparation
Soak the chickpeas in cold water for 8 hrs minimum.
Put plenty of water, as the chickpeas will swell to at least 2 times their size:
Let's begin:
Boil the chickpeas and the onion in a large pot. use fresh water. After water were allowed to heat, you may want to add 1 tbs of Soda, in order to speed up the process.
Continue to boil until chickpeas are completely soft - this should take about 1 to 1.5 hours. You may have to add some water and remove the foamy top.
When chickpeas or completely soft, put aside (using a slotted spoon) 2 small cups of chickpeas for topping of dish (see image).
Preparing the humus:
Using the slotted spoon, take out all the humus chickpeas from the pot and place in a blender (food processor may also be used but a blender is the real deal). Keep the boiling water.
Add the garlic cloves (4 per hummus cup), half tbs of sea salt, pepper, cumin (1/2 tbs), juice from 1/2 lemon, and the Tahini.
A word on the tahini: The tahini has a lot of effect on the humus taste, therefore, if it is more liquid, add even 4-5 spoons. If it is lumpy and hard, consider only 1-2 spoons.
Now add some 4-6 ladles of the boiling water, and start the blender.
You should work the humus into a liquid paste. Add more boiling water (fresh tap water may also do) until you reach the desired outcome.
Bear in mind that the humus will become more solid as it cools down. The below video shows the minimum liquidity of the hummus
Using the slotted spoon, take out all the humus chickpeas from the pot and place in a blender (food processor may also be used but a blender is the real deal). Keep the boiling water.
Add the garlic cloves (4 per hummus cup), half tbs of sea salt, pepper, cumin (1/2 tbs), juice from 1/2 lemon, and the Tahini.
A word on the tahini: The tahini has a lot of effect on the humus taste, therefore, if it is more liquid, add even 4-5 spoons. If it is lumpy and hard, consider only 1-2 spoons.
Now add some 4-6 ladles of the boiling water, and start the blender.
You should work the humus into a liquid paste. Add more boiling water (fresh tap water may also do) until you reach the desired outcome.
Bear in mind that the humus will become more solid as it cools down. The below video shows the minimum liquidity of the hummus
Place the paste on a plate and work side ways using the spoon, add some whole chickpeas in the middle (remember the ones you set aside?), add olive oil (generously), and optionally some thinly chopped parsley...
Thfadalu
Good luck
