Expert: Sherman D. Date: 3/21/2004 Subject: Humous
Question How do I make good Israeli style Hummous. I mean like the stuff that you get everywhere is Israel, not like the imatation diaspora chick pea dip.
Answer Don't know if everything is authentic or not, but this is what i get.
Hummus
Like tehina, hummus was brought to Israel by Jews from Arab countries, though today it is everyone's favorite. It tastes best when eaten with fresh, warm pita bread.
2 cups canned chick-peas, drained juice of 2 lemons
1 tsp. salt
1/4 tsp. cumin
3 tbs. pure tahini paste or 1 cup tehina (see above recipe)
2 garlic cloves, mashed
2-3 tbs. oil
parsley (for garnish)
Place all the ingredients in a food processor or blender, mix until chick-peas are smooth. Refrigerate hummus in a covered container. Serve well-chilled, with chopped parsley on top. If desired, reserve 1/4 cup unmashed chick-peas and sprinkle on top. More garlic may be added, if desired. If pita is not available, crackers or thick slices of French or Italian bread may be used.
Found at www.world-recipes.info/israel-israeli/hummus.html
Okay, this is for everyone who loves hummus, but thinks that it is too complicated to
make in their own kitchen. It's not!! This one only takes 15 minutes!
1 tablespoon safflower oil (olive oil works fine too)
2 tablespoons chopped onion
1 clove garlic, minced
1/4 cup minced fresh parsley (or parsley flakes)
1 teaspoon basil
1/4 teaspoon ground coriander
1/4 teaspoon black pepper
dash of ground cumin
1 - 15 ounce can of chick peas, drained and rinsed (1 1/2 cups)
3 tabelspoons lemon juice
2 tablespoons toasted sesame seeds (optional)
In a small skillet, heat oil; saute onion and garlic until onion is softened. Add
seasonings. Stir just long enough to soften parsley.
In a food processor (or blender), combine chick peas and lemon juice; process until
smooth. Stir into onion and herb mixture; stir in sesame seeds. Spoon into serving
bowl. Garnish with anything, it tastes great!
Makes 1 1/2 cups
Source: The 15 Minute Vegetarian Gourmet by Paulette Mitchell
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Hummus
1 1/2 C raw chickpeas (garbanzo beans) soaked and boiled until very soft(or 1 can, drained)
2 cloves garlic, pressed
1 tsp salt (or less to taste)
dash of tamari or soy sauce
juice of two lemons
3/4 C Tahini
parsley
1/4 C extra virgin olive oil
cayenne pepper to taste
Combine all ingridients into food processor and blend until smooth. Chill.
Found at
www.masterstech-home.com/The_Kitchen/Recipes/Recipe_Indices/International_Recipe_Indices/MiddleEasternRecipesIndex.html
