Saturday, October 16, 2010

There is no Israeli without Hummus

You could have a full day long conversation with an Israeli over Hummus, how it should be made and who is making the best Hummus in town. Just by doing a bit of research today for the entry,comparing a few recipes, I found so many variations, ideas and opinions... though at the end of the day the basics of making a good Hummus stay the same.
In Israel there are places which are called "Hummusia". A Hummusia is a Hummus house where all that is served there is Hummus and lots of pita bread to eat it with. Usually they will have a certain way to make the Hummus or they will give a special touch to it, ie: served hot, cold, with egg, onions, mushrooms or fava (broad) beans that will make it taste better and the customers coming back for more.
And this is where that loyalty to your Hummusia comes into place as there is nothing like the Hummus at..... ;)


Ingredients (4-6 servings):
2 cups of Chickpeas
1/2 ts of Baking Soda
2 Garlic cloves (crushed)
1 ts Salt
1/2 cup of Lemon juice (fresh)
3/4 cup of Tahini (Tahina)

2 ts Pine nuts (optional)
1 cup of Olive Oil
1/2 ts Cumin (optional)
Parsley to taste (Chopped)

How to:
1) Soak the Chickpeas in 8 cups of water over night (in glass/plastic bowl only)
2) Drain the water, add fresh water and boil in a pot with the Baking Soda on high flame until white foam is formed. Lower the flame and cook on low heat for 2 hours.
3) Drain the water, keep aside a handful of chickpeas for garnish and the rest blend to a smooth paste in a food processor. Put aside and let the Chickpeas cool off.
4) Add to the Chickpeas the Garlic, Salt and Lemon juice and blend.
5) Fry lightly the Pine nuts in a pan for a few second until they lightly brown. Put a side to cool off.

Put the Hummus on a plate and garnish with the Pine nuts, the handful of Chickpeas we kept aside, spread the Olive Oil, Cumin (optional) and Parley on the top and serve with pita bread or other fresh bread.

Dip in and enjoy!

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