Ingredients
-
1 1/2
-
1/2
-
3/4
-
1/4
-
2
-
2
-
1
-
-
-
-
-
-
-
-
Directions
Hummus Mashaushe (Israeli Galilean-Style Hummus), This recipe is from a meal served at a kibbutz near the Sea of Galilee, Israel The cuisine of the area is a mish-mash of Arab and Druze influence along with Jewish Diaspora thrown into the pot , This recipe is from a meal served at a kibbutz near the Sea of Galilee, Israel The cuisine of the area is a mish-mash of Arab and Druze influence along with Jewish Diaspora thrown into the pot
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Steps
|
1
Done
|
Bring Chickpeas and 4 Cups Water to a Boil in a 4-Qt Saucepan. Reduce Heat to Medium-Low and Cook, Covered, Until Chickpeas Are Very Tender, Approximately 1-1 1/2 Hours. |
|
2
Done
|
Drain, Reserving 1/2 Cup Cooking Liquid. Cool to Room Temperature. Transfer All but 3/4 Cup Chickpeas to a Food Processor and Add the Tahini, Oil, Lemon Juice, Cumin, Garlic, Chile, and Salt. Puree Until Smooth. |
|
3
Done
|
Add Reserved Cooking Liquid and Continue to Puree Until Airy in Consistency, About 5 Minutes. Transfer Hummus to a Serving Dish. |
|
4
Done
|
Top With Remaining Whole Chickpeas, Drizzle With More Oil, and Sprinkle With Salt. |
