We all have different versions and styles of making the hummus. Ritika Barmecha, fabulous food blogger for Spice My Day shared with Gossip About Food the right way to make fluffy, creamy and healthy Israeli hummus. Ritika’s blog focuses on vegetarian, healthy cooking and helpful information on variety of spices in the simplest dishes.
INGREDIENTS
4 cups cooked chickpeas
4 cups of water
1 cup best quality Tahini
1/4 – 1/2 cup lemon juice (depending on desired taste)
2 cloves garlic, minced
1 tsp cumin powder
2-3 tbsp extra virgin olive oil + 1 tbsp to garnish
Salt to taste
1/4 onion, diced small
2 pinches of paprika to garnish
2 tbsp toasted pine nuts to garnish
2-3 parsley leaves for garnish
DIRECTIONS
Step 1
Add the minced garlic to the lemon juice and put aside. This is important to reduce the pungency of the garlic. Let the mixture sit for 20-30 minutes
Step 2
If using canned chickpeas, wash and drain the chickpeas well. Add them into 4 cups of boiling water with 1 tsp cumin powder and simmer for about 10 minutes. For home soaked and cooked chickpeas, use the cooking water. Strain out the chickpeas but reserve the liquid and 2 tsp of chickpeas
Step 3
Blend the chickpeas for 2 minutes using some of the cooking water until smooth, adding more water if needed. Now add the tahini, lemon juice with garlic, extra virgin olive oil, and salt to the blender. Blend for another 2 minutes until the mixture is fluffy, creamy and very smooth.
Step 4
Plate in a shallow serving bowl/plate in a circular motion. Dress up the hummus with chopped onions, parsley leaves, pine nuts, paprika and the reserved chickpeas. Finish by drizzling extra virgin olive oil on top.
