A Jerusalem Favorite…Humus

If there’s one food that Israelis love, it is humus! It has even been referred to as “Israeli peanut butter.” There are many recipes and variations, but one thing is for sure, humus is a favorite on the dinner table and served with many meals in Israel.

Humus is a tasty garnish for falafel and shwarma. It also makes a good side serving or snack.  Humus not only tastes great, but is highly nutritious, loaded with protein, minerals, vitamins and amino acids.

Humus and tahini (paste or sauce made from ground sesame seeds) combined make a perfect dip for pita bread or vegetables. This combination is a Middle Eastern cuisine staple. 

Humus with Tahini

1 cup washed chickpeas 
1 tsp. baking soda 
5 tbsp. lemon juice 
2 crushed garlic cloves 
3 tbsp. olive oil 
3 tbsp. tahini 
¼ tsp. salt (or to taste) 

Garnish: olive oil, prepared tahini, chopped parsley, red paprika and ½ cup cooked chickpeas.

Preparation

Soak chickpeas overnight in 4 cups of hot water and baking soda. Drain chickpeas. Put in a pan, cover with 5 cups salted water and cook for about one hour, until tender. Put ½ cup aside for garnish.

Put drained chickpeas and remaining ingredients in food processor or blender, and blend until smooth. Taste. Add more lemon juice or salt if required.

To serve

Spread 3-4 tablespoons humus on each serving plate. Place 2 teaspoons tahini in center and drizzle olive oil around.  Garnish with parsley, paprika and chickpeas. Serve with warm pita bread.

Recipe from The Melting Pot, by Tami Lehman-Wilzig and Miriam Blum