About
This
Dish
This
Dish
I’ve always loved hummus and been making it for years. But on my first trip to Israel, I realized that the Israeli hummus is quite different from the one found on European supermarket shelves. More creamy and mild in taste, and made with heaps of tahini, the sesame paste that’s essential on any Israeli table.
Make sure you buy a really good tahini: a light-coloured, runny one, that is so smooth and silky it could be eaten with a spoon straight out of the jar. I’ve tried many brands and am quite loyal to the red-capped Al Arz brand, which is in fact Israeli. You can order it online or find it in some Luxembourg supermarkets.
If you want to make one of my fun (inauthentic) hummus variations, how about trying my luxuriously tasting truffle hummus or my hummus topped with spiced lamb?
April 5, 2020
I wanted to add a tip i learned and i think it does make a difference but it takes more time, you can seperate the skins from the canned chickpeas and it helps the texture be even more smooth
Yes indeed you can do that, but it’s way too much work I find 🙂 I talked to one of the best Hummus places just outside of Tel Aviv and when I asked about the peeling of the chickpeas they just laughed and thought I was crazy (and they had the smoothest hummus I ever ate). They didn’t want to tell me their secret though, damn!
Thank you for the recipe!
I’ll try it out. I do it almost the same but without tahini because the tahini we made at home was too bitter. Now I am considering to try it in smaller amount. Haven’t thought of using pita bread as a great side dish to snack with. Nice!
I made it a habit to always cook chickpeas at home so I do it with a tablespoon or two of natrium bicarbonate and it makes the chickpeas crazyyy fluffy which gives a lovely cloudy texture at the end.