Gayle's Recipes

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====== Israeli Hummus ====== 


Tags: [[dip]] - [[Middle Eastern]] - [[vegetarian]] - [[Gluten Free|GF]] - [[GF vegetarian]] - [[GF dip]] - \\ [[GF Middle Eastern]]\\ 
Active Time: 30 minutes \\ 
Passive Time: 1.5 hours + overnight \\ 
Serves: 4-6 \\

====Description====
Delicious chickpea/tahini hummus, Israeli style

**Ingredients**
  *Dried chickpeas: 1 cup
  *Baking soda: 2 tsp, divided \\ \\ 
  *Lemon juice: 1/3 cup
  *Garlic: 4 cloves, grated
  *Kosher salt: 1.75 tsp, divided \\ \\ 
  *Sesame tahini: 1 cup
  *Ground cumin: 1/2 tsp \\ \\ 
  *Paprika: to garnish
  *Olive oil: to garnish


====Notes====
  *Perhaps we can try putting the chickpeas in the pressure cooker to see if the boiling and soaking can be skipped entirely to save time?

====Instructions====
  -Soak chickpeas overnight in a large bowl with a lot of cold water and 1 tsp baking soda
  -Drain soaked chickpeas and add them to medium pot with at least 4 inches of water. Add the other tsp of baking soda and bring to a boil. Reduce heat to medium-high and vigorously simmer until chickpeas are very soft, 1 - 1.5 hours. Overcooking them isn't really a problem. Once cooked, drain
  -Combine lemon juice, garlic, and 1/4 tsp salt in blender. Let sit 10 minutes
  -Add tahini, cumin, and remaining 1.5 tsp salt to blender. Blend until a thick paste forms. Add 1/3 - 2/3 cup ice water while blender is running, a little at a time, until sauce is smooth. You want it to be perfectly smooth and creamy
  -Add drained chickpeas to blender and blend until perfectly smooth. This may take awhile. You may need to add a bit more water
  -Season to taste with more salt, lemon juice, and cumin as needed
  -To serve, dust with paprika and drizzle with olive oil. It helps to make some dips in the hummus to pool extra olive oil in