I have no words to describe how excited I am to share this authentic recipe with you guys! Jerusalem street food is one of the most amazing things in the world. And hummus is absolutely a signature dish, that today I'll be teaching you how to make at your very own kitchen. Follow along!
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How to prepare your own chickpeas at home?!
Place a bag of dry (2 cups) chickpeas in a bowl, cover with lots of water, add 1 tsp baking soda and soak overnight (or 8 hours).
In the morning, drain and rinse well under running water.
Transfer to a deep pot, cover with lots of water, add 2 tbsp salt and cook on medium-low heat until EXSTRA soft and creamy when mashing with your hand. Drain and wash the cooked chickpeas under running water. Now lets make some hummus!
Ingredients:
• 2 cups cooked chickpeas
• 3/4th cup tahini paste
• 2 Tbsp olive oil
• 1 lemon, squeezed
• 1-2 garlic cloves
• ½-1 tsp pink Himalayan salt
• 3 Tbsp ICED water
1). Place the cooked chickpeas in a food processor and run for a minute. Add the tahini, garlic, lemon, salt, cumin, water, oil, and blend until smooth and silky. Adjust salt and lemon and salt as needed. Place in the fridge for 5-10 minutes before serving.
Best served with a good drizzle of Extra Virgin olive oil, sprinkle of paprika, and freshly chopped cilantro.
Other toppings as seen you KZitem:
Mushroom Shawarma Hummus Bowl
Ingredients:
1 tbsp olive oil
1 onion, cut into half-moons
6 mushrooms, sliced (baby Bello, white, shitake)
1/3 cup cooked chickpeas
1 tbsp shawarma or Jerusalem spice
1 tsp cumin
1 tsp curry powder
Salt and pepper to taste
Fresh parsley to garnish
Instructions:
Heat up oil in a pan. Add the onions and mushrooms and sauté until slightly golden. Add the chickpeas, mix, season with the spices, and continue mixing until you get a beautiful color. About 3 minutes or so. Sprinkle fresh parsley or cilantro.
To plate:
Into a bowl or plate, spread some homemade hummus and create a well in the middle by pushing the spread outwards with a spoon. Then top the middle with a generous amount of the mushroom shawarma and drizzle with some good olive oil.
Garnish the plate with paprika, cumin, and more fresh parsley.
Enjoy with some fresh pita or baguette.
Garlic Tomato Confit Hummus Bowl
Ingredients:
6-8 fresh garlic cloves, peeled
10 cherry or grape tomatoes
3 sprigs fresh rosemary
1/3 cup pine nuts
3 tbsp olive oil
Salt and pepper to taste
Instructions:
(This recipe can be made in the oven as well by placing all the ingredients in an oven-safe dish on 375 for 25 minutes)
To a saucepan add the oil, garlic, tomatoes, and rosemary, and let cook for about 10 minutes on medium heat until the garlic is soft, and the tomatoes are charred. Then add the pine nuts, season with salt and pepper, and mix for 2 minutes more. Turn off the heat and let cool a bit.
To serve:
Into a bowl or plate, spread some homemade hummus and create a well in the middle by pushing the spread outwards with a spoon. Then top the middle with a generous amount of the garlic tomato confit. Drizzle some more olive oil if needed and garnish with parsley and fresh rosemary for presentation.
Mediterranean Hummus Bowl
Ingredients:
½ tomato chopped
½ cucumber, chopped
¼ red onion, sliced
2 tbsp cooked chickpeas
Parsley
Zaatar spice
Salt and pepper to taste
Olive oil to drizzle on top
Instructions:
Chop the vegetables and set aside.
To serve:
Into a bowl or plate, spread some homemade hummus and create a well in the middle by pushing the spread outwards with a spoon. Then top the middle with a generous amount of the chopped vegetables, sprinkle some salt and pepper, and very generously season with Zaatar spice all around the plate!
Drizzle some olive oil and garnish with parsley on top.
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#hummus #jerusalem #highprotein
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