Jewish-Style Hummus
Description
The recipe won't take much time. Traditional Jewish hummus is made from chickpeas and tahini paste. Tahini is made from sesame seeds; you can easily find the paste in stores nowadays, but you can make it yourself if you like. Serve the finished Jewish-style hummus with a vegetable salad, homemade crackers, or ready-made diet crispbreads. Serve with herbs and sauce.
Instructions
- 1
Step 1
Soak the chickpeas in water for 12 hours. Then rinse, transfer to a pot, and cover with water so the chickpeas are submerged. Add baking soda and cook for 45–50 minutes. Drain the water, but don’t discard the cooking liquid—you’ll need it later. Puree the cooked chickpeas in a blender until smooth.
- 2
Step 2
You can make tahini paste yourself: in a dry skillet, toast the sesame seeds, stirring, for 3–4 minutes.
- 3
Step 3
Then transfer the toasted sesame seeds to a blender, add sesame oil, lemon juice, cumin, paprika, and blend until smooth.
- 4
Step 4
The result is sesame paste — tahini.
- 5
Step 5
Add the sesame paste to the chickpea purée. Mix well and season with salt to taste.
- 6
Step 6
You can add a vegetable salad of tomatoes, peppers, cucumbers, and olive oil to the hummus.
- 7
Step 7
If you like, you can make homemade crispbread or crackers. Or you can simply serve ready-made hummus with pita bread.
- 8
Step 8
Add the salad to the ready-made Jewish-style hummus, sprinkle with sesame seeds and paprika.