Hummus is a culinary craze in Israel, eaten for breakfast, lunch or dinner as a dip and even as a main dish! All it takes are a few simple ingredients, and you too can prepare and enjoy this Middle Eastern staple. We hope you prepare it yourself, as the food is prepared
Recipe ingredients:
2 cups of chickpeas
1 teaspoon of sodium bicarbonate
water
6 tablespoons tahini
5 tablespoons lemon juice (2 lemons)
1 tablespoon of olive oil
A little salt
It’s done when you’re done
Clean olive oil
parsley
cumin
paprika or sumac
Steps to achieve this
- Collect ingredients.
Spruce/Julia Estrada - Put the chickpeas in a big pot. Add cold water to cover the
chickpeas by several inches. Cover the bowl with a plastic lid and
leave to soak overnight.
Spruce/Julia Estrada - Drain and rinse the chickpeas. Place in a large bowl and add
baking soda and a little cold water to cover the chickpeas. Bring
to a boil while removing any foam rising to the top. Cover the pot,
reduce the heat to low, and simmer for 40 minutes to an hour, or
until the chickpeas are soft enough to crush them between your
fingers.
Spruce/Julia Estrada - Keep about half a cup of cooking liquid, drain the chickpeas
and rinse. Keep a tablespoon or two cooked chickpeas to decorate,
as desired.
Spruce/Julia Estrada - Place your cooked recipe, tahini, lemon juice, garlic, salt,
pepper and paprika in the food preparation. Puree even smooth. If
the chickpeas are thick or very dry, add a little cooking liquid or
more lemon or tahini juice to taste.
Spruce/Julia Estrada
Finally, place the chickpeas in a plate, and use the back of a spoon to make a shallow hole in the middle. Place any preserved chickpeas in the well, sprinkle with olive oil, garnish with fresh chopped parsley and regular paprika or chimney. The Truth of Your Blessing.Bon appétit:
