I’m obsessed with Israeli hummus, specifically Abu Hassan’s hummus, which I discovered during my trip to Israel. The best & smoothest hummus I have ever had was in Jaffa and I learned how to replicate it at home with a special ingredient: baking soda.
Provided by: The Edgy Veg
Categories: Vegan,Vegetarian,Pescatarian,Spreads and Dips,Dairy-Free,Shellfish-Free,Weekend Project,Gluten-Free,Egg-Free,Soy-Free,Entertaining,Pressure Cooker,Food Processor,Fish-Free,Fridge,Peanut-Free,Tree Nut-Free,Grain-Free,Kosher,Sugar-Free,Tomato-Free
Total time: 33900S
Yield: 2
Ingredients:
| 1 cup Dried Chickpeas |
| 2 teaspoon Baking Soda |
| 1 tablespoon Sea Salt |
| 1 Bay Leaf |
| 5 clove Garlic |
| 1/2 Onion |
| 1/4 cup Lemon Juice |
| 2/3 cup Tahini |
| 1/2 teaspoon Ground Cumin |
| to taste Extra-Virgin Olive Oil |
| to taste Fresh Parsley |
| to taste Kalamata Olives |
Steps:
- Soak Dried Chickpeas (1 cup) overnight by placing dried chickpeas, Sea Salt (1 tablespoon), Baking Soda (1 teaspoon), and 4 cups of water in a large container.
- Stir to help salt and baking soda dissolve and allow the chickpeas to soak in the fridge overnight.
- Rinse soaked chickpeas with cold water and be sure to remove any stones, stick or other harvesting debris. Place them into a pressure cooker.
- Add Sea Salt (1 teaspoon), Baking Soda (1 teaspoon), Bay Leaf (1), Garlic (1 clove), and Onion (1/2) to the pressure cooker and cover completely with water, covering 2 inches above the chickpeas.
- Set the pressure cooker to high and 10 minutes. After it beeps allow it to release naturally for 15 minutes.
- Meanwhile, puree Garlic (4 clove) and Lemon Juice (1/4 cup) in a food processor. Scrape down the sides, to ensure all the garlic is sitting in the lemon juice and allow it to soak while the chickpeas are cooking.
- When chickpeas are done cooking, remove the onion and bay leaves.
- Drain the chickpeas but reserve about 1 cup of the liquid. Set aside the chickpeas and chickpea liquid.
- To the food processor, add the Tahini (2/3 cup) and start to blend. Add the reserved chickpea water, one tablespoon at time until the tahini is smooth.
- Add the chickpeas and 1 cooked clove garlic, and Ground Cumin (1/2 teaspoon) to the food processor.
- Blend adding 1 tablespoon of chickpea liquid at a time until desired smoothness is reached. This could take 5-8 mins of blending. The hummus should be very smooth, and light. Taste, and adjust salt accordingly.
- Scoop the hummus into a serving bowl and top with a drizzle of Extra-Virgin Olive Oil (to taste), Fresh Parsley (to taste), and Kalamata Olives (to taste).
Nutrition Facts:
Calories 341 calories, Protein 10.5 g, Fat 24.1 g, Carbohydrate 21.0 g, Fiber 3.6 g, Sugar 1.6 g, Sodium 1939.0 mg, Saturated Fat 3.1 g, TransFat 0 g, Cholesterol 0 mg, UnsaturatedFat 0.0 g