Upgrade your snacking game with this Creamy Israeli Hummus! Warm, whipped, drizzled… The perfect dip for crunchy carrots, celery sticks, or crackers! Made with simple ingredients, this hummus remains true to its middle eastern roots yet is super easy to make. It’s light, fluffy and is extremely versatile. Need a snack? Pair it with veggies or crackers. Want to make it more of meal? Top it with roasted veggies and slather it in a warm piece of naan. Rich in protein and fiber, this hummus will keep you satisfied while nourishing your body. The recipe is down below!!
Israeli Hummus
- 3/4 cup dried chickpeas
- 1/2 tsp baking soda
- 3/4 cup organic tahini
- 1/4 cup lemon juice
- 2 garlic cloves
- 2 tsp salt
- Extra virgin olive oil to drizzle
- Fresh cilantro, paprika, cracked black pepper
In a large bowl, combine 4 cups cold water and the chickpeas. Let soak at room temperature at least 12 hours or overnight. In a large stockpot, bring 8 cups water and the baking soda to a boil. Drain the soaked chickpeas and add them to the pot. Return to a simmer, the. Reduce heat to medium and cook until the skins are falling off and the chickpeas are very tender, about 45-50 minutes. Set a mesh strainer over a large bowl and drain the chickpeas into it; reserve 1 cup of the chickpea cooking water. Meanwhile, blend the tahini, salt, garlic, and lemon juice on low until smooth, about 30 seconds. Add in the chickpeas and blend on high for a few minutes until completely smooth, slowly adding all the reserved water. Use a rubber spatula to scrape down the sides of the blender as needed. Blend until completely smooth and taste and season with salt. Transfer humus to a shallow bowl and drizzle with olive oil, then top with cilantro, paprika, and pepper. Enjoy!
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