Hummus (In Hebrew: חוּמוּס) made from garbanzo beans, is served as an appetizer, side dish or main course in Israel. Hummus is one of the most popular salads in Israel, especially during Jewish Holidays and celebrations such as Yom Ha’atzmaut (Israel’s Independence Day).
On Israel’s Independence Day, Israelis pack their picnic baskets. The traditional food on Yom Ha’atzmaut is Israeli food, such as pitta, falafel, lots of meat and Hummus. Bon appétit!
|1 3/4 cups dry chick peas|
|1 teaspoon baking soda|
|3 cloves garlic, minced|
|1 teaspoon salt|
|1/4 teaspoon pepper|
|1/4 teaspoon paprika|
|1/3 cup tahina paste (ground sesame seeds)|
|juice of 2 lemons|
1. Put water, soda and beans in a large pot. Soak overnight.
2.Cover the pot, bring to a boil, simmer for 45 minutes or until the beans are soft.
3. Drain. Reserve a bit of the cooking liquid. Reserve a few whole beans.
4.Put the beans, garlic, salt, pepper, paprika, tahina paste and lemon juice in a food processor. Grind until smooth. If the hummus is too thick and dry, add a bit of the cooking liquid.
5.Put hummus in a closed food container, and refrigerate.
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