Making good, proper hummus is an art.
I love hummus from the first bite. I even don’t remember when and where it was. Around a year ago I finally had an opportunity to visit my friends in Tel-Aviv. I wouldn’t lie, Israel is a vegan paradise. It’s extremely easy to find vegan places, all of them are labeled as vegan friendly. But about I’ll write about vegan Israel next time.
There are two ways of having hummus. Of course you can go to your local grocery and buy already prepared one, or make it yourself.
At the beginning I wouldn’t tell you all of my hummus secrets. My Israeli friend taught me how do make a proper one, but if I would share the whole recipe I’d need to kill you. And I believe it’s a part that we would like to avoid.
So let’s start.
- Preparation time.
In my case it takes around one day to make a hummus. Later you’ll see why, but don’t worry, you don’t need to spend a full day in the kitchen.
Chickpea beans, garlic, tahini paste, coarse salt, pepper, lemon. Optional: carrot.
- Chickpea beans.
Please do not do that to yourself, leave canned chickpeas where they belong. In your local grocery store shelf.
When you’ll buy chickpea beans choose the small ones. They’re best for hummus. When you’ll bring beans home wash beans with cold water, remove hard, bad looking beans. I’m using around 300-400g of the dried beans and share hummus after with friends.
I would recommend you to buy tahini which is smooth and light brown one.
Put a table spoon of coarse salt into a bowl, fill the bowl with cold water and add the chickpeas. Let the beans soak. After 4 hours, wash beans in a colander with cold water. And repeat the process: a table spoon of coarse salt into a bowl, fill the bowl with cold water and add the chickpeas. Let the beans soak for at least 4 additional hours.
- 1st cooking
Wash beans again with cold water. Put a small amount of baking soda in a pot, add chickpeas and fill pot with a cold water (3times more water than beans). Baking soda is a must, or else the chickpeas would never be soft enough to achieve that famous creamy texture. Start cooking beans slowly. Don’t be in a hurry with cooking at a higher temperature. It’s a time when you can easily make you kitchen dirty. Don’t cover a pot. During cooking foam on the top of the water would start forming and you’ll need to remove it with a spoon. Cook beans until you’ll see a lot of beans shells in a pot. Take a sample bean from the pot. If it’s easy to remove the shell from the bean stop cooking.
- Wash beans again.
Wash beans with cold water. That part of the job is my hummus nightmare. Now you need to remove all shells. My method is to put all beans in colander, wash with cold water and mix beans inside with hands. Your hands will be covered with shells. Remove all shells and bad looking beans.
Put all beans again in a pot. Fill the pot with cold water, put garlic inside also carrot if you want upgrade your hummus. Start cooking again. Cook till you can easily crush beans in your fingers. Cool down everything. Keep a glass of the water from cooking. Remove the rest of the water and chill beans & veggies.
Take a bowl, put chickpea and tahini (depends on how you like sesame, but normally should be 1:3 tahini:chickpea). Add cooked garlic and carrot. Depending on lemons and taste I’m adding the juice from at least half lemon. According to your taste add salt and pepper and blend everything slowly. Important thing is to blend everything cooled.
Serve prepared hummus on the plate, make a hole on the top and fill that hole with olive oil, sprinkle with red paprika powder.
As you see preparation of the good hummus is demanding. From another point of view is a lot of fun. What I’m always doing is sharing my hummus results with friends. I suggest you to do the same. Make hummus and share your love and good food with people around you.
If you would travel to Israel visit Jaffo.
Abu HASAN Hummus- 1 Ha’ Dolfin Street | Jaffa, Tel Aviv 68130 is the most well known and recommended hummus place in Tel-Aviv area.
Place that our friend recommended us was also Abu HASAN Hummus but on other location- Shivtei Israel Street 14. I prefer that one, because it’s more for locals.
In both places they’re serving different varieties of hummus. Most important thing is to be there early because both places are open till they have hummus, and it’s always limited.