The Hummus Religion
Even though its historical origins are unknown, it’s agreed that hummus has a long history in the Middle East. In Israel it is a true religion: fluffy Jerusalem hummus as opposed to chunky Galilean versions or to the “new” upscale delicate spread.
Any citizen, whether Jewish or Arab, holds a firm opinion of where you can find the “best hummus in the country”. Books and essays discuss comparative virtues of the desired dish and there is often a new spot around the corner that vows to find the winning formula. Here in NYC there are many restaurants that served Hummus; but here is a handy recipe for you to go and try your own!
It’s very simple and it can replace the traditional American brunch when you serve it to your guests with a side of a hard boiled egg and some fresh parsley.
Ingredients:
2 lb. dried chickpeas (garbanzo beans)
1/3 cup Tahini
1/3 cup water
1/4 cup extra virgin olive oil
Juice from one and a half lemons
4 garlic cloves (finely chopped)
optional: flat parsley / paprika (for garnish)
Method:
To shorten their cooking time and make them easier to digest, chickpeas should be presoaked. Place the beans in a large bowl and add two to three cups of water per cup of beans. Cover the bowl. Let it sit for 12 -24 hours. Cook until they get soft (10 minutes after boiling).
In a large bowl or food processor (though I like to use hand mixer to get the best texture) place most of the chickpeas (save a few for later), tahini and garlic, add a ½ tsp of salt and the lemon juice, start mixing to incorporate the water and slowly blend in the olive oil. Keep mixing until you get the desired texture (some people enjoy a heavier texture). Shape into a mound on a flat plate.
Press your finger in center of mound to make an indentation, spread out on a platter, and place the remaining chickpeas on top. Garnish with fresh parsley and some olive oil. You may also sprinkle paprika on it -- it’s your choice!
Serve with: Pita bread. It also tastes great with a hard boiled egg and, for the serious eaters, fresh white onion cut into large pieces. Now, you can close your eyes and imagine that you are sitting at “the wall” on Jaffa, next to the legendary hummus place “Abu Hassan”.
BE-TE-A-VON!
6 comments:
Looks yummi! Great video! Kol hakavod
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Just what I need for tomorrow’s brunch, any chance you can come and make it for me? too lazy…..
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IT WAS A VERY WELL DONE ONE !!!!! Thanks
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I can guess the origin…and it isn’t Israel. Up next on your national menu, Shawarma and Pizza.
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waahhhhoo great hands great music . more more more
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