Hummus: The quintessential Israeli spread
More than 70% of Israelis have hummus in their fridge. It's super easy to make. Here's a recipe from the Israel Forever kitchen.
● 2 cups drained well-cooked or canned chickpeas, liquid reserved
● 1/2 cup tahina (sesame paste), optional, with some of its oil ● 1/4 cup extra-virgin olive oil, plus oil for drizzling
● 2 cloves garlic, peeled, or to taste
● Salt and freshly ground black pepper to taste
● 1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
● Juice of 1 lemon, plus more as needed
● Chopped fresh parsley leaves for garnish
- In the bowl of a food processor (you can also use an immersion blender), combine the tahina and lemon juice and process for 1 minute.
- Scrape the sides and bottom of the bowl then process for 30 seconds more.
- Add the olive oil, minced garlic, spices, and a 1/2 teaspoon of salt to the whipped tahina and lemon juice.
- Process for 30 seconds.
- Scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
- Add the drained and rinsed chickpeas.
- Add half of the chickpeas to the food processor and process for 1 minute.
- Scrape sides and bottom of the bowl and then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
- Spread hummus on the inside of a pita. Include some salad vegetables in a separate container to be added at lunch time.