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
|1 cup Dried Chickpeas|
|2 teaspoon Baking Soda|
|1 tablespoon Sea Salt|
|1 Bay Leaf|
|5 clove Garlic|
|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|
- 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).
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