{Israeli Hummus}


We have grown a bit tired of hummus over here. I mean, I have been whizzing up cans of chickpeas for years, ever since the kidlets were little and could hold a carrot stick in one chubby hand. Since then we have tried so many dips, with Taramasalata our moorish favourite. But I have also made countless homemade versions…Beetroot, Carrot, Pumpkin and Eggplant have all featured but the trusty old hummus is the one that keeps coming back.

The other day I was feeling lazy, so I bought a tub from the supermarket. The taste was nothing like I had ever tried before and I was hooked. Israeli Hummus has a massive dose of tahini with lemon and garlic, almost runny consistency and very pale. So I am on a mission to replicate this delicious version that has me falling in love with chickpeas again. In my quest, I have even ditched the cans for dried variety, just to show you my dedication.

Chickpeas are high in protein and iron, a well a good source of fibre. It makes a great mid-morning snack, paired with some raw veggies and seed crackers. I usually make a big batch for the week and add it to the kids lunch boxes as well as mine. If you don’t like the idea of cooking the chickpeas for hours, then I have a secret to share: Add 1 teaspoon of bicarb-soda to the soaking peas. Soak them overnight then add another teaspoon to the cooking water. Your chickpeas will be ready in no time and super creamy. The recipe below is more of a guide as I have not finalised the exact quantities, as I am still in the experimental phase, so taste as you go until its the desired consistency.

Israeli Hummus {The Basics}

  • 1 cup of dried chickpeas, soaked and cooked till soft (or 1 can)
  • 3 cloves of garlic
  • 1/2 cup of unhulled tahini (hulled is ok too)
  • juice of 2 lemons (or to taste)
  • salt
  • olive oil
  • water

Add chickpeas, garlic, tahini, lemon juice and salt to your food processor and slowly blend the chickpeas. Add olive oil and water with the motor running until you have the right consistency. This version is quite runny, so add more lemon juice and water as needed. You may need to adjust the salt. The prominent flavour is tahini, so find the best quality you can find and be generous!

I serve my dips with a combination of raw veggies. Carrots and Cucumber are great, but you must try raw sweet potato or daikon, finely sliced as well as lightly steamed broccoli for a change. I love raw seed crackers too. I will post the recipe next time.



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