A few weeks ago I was in Israel, together with VibeIsrael, where I got to try some of the amazing food that Israel has to offer. We were predominantly in Tel Aviv, which is known as one of the vegan capitals of the world, and I can say that there is a reason for that. If you want to know where we ate or are in need of some recommendations of places to eat at if you are in Tel Aviv, then i have a post coming up real soon with some tips and recommendations.
We only visited a few places, so of course I can’t say that all places are amazing for vegan food. However, we tried both gourmet food, fast food, market places, to go pizzas, brunch places and different restuarants which all made amazing food, so I can only say good things about the food.
Of course, it is worth mentioning that it is expensive in Tel Aviv, so even if it is an amazing place for plantbased food… you might want to come there ready to spend money as you will want to try all the amazing places.
While I was there I got very inspired with all the different foods. So many different spices that are used in the food, which I want to try incorporate into some of my future recipes. However, one standard food which could be found almost anywhere was hummus. And you know I love hummus….. it is a staple in my diet and meals. But now, after trying hummus in Israel, storebought hummus just isn’t the same… and I want my own homemade version to taste even better.
So I thought it was finally time to update my hummus recipe, also sharing tips on how to prepare dried chickpeas yourself so you can make a large batch of hummus for yourself.
Below, I will also share 2 other variations of hummus you can try.
The tahini I am using in the recipe comes from Al Araz, and I got the tahini while I was in Israel…. Which makes it feel a little more authenthic.
Tips when preparing your own chickpeas:
The first is to soak them for atleast 10-12 hours. This is important as raw chickpeas have lectins, so called anti nutrients, which you don’t want to consume and can be toxic for humans. So by soaking legumes you decrease the amount of anti nutrients they have and therefore make them edible. Bubbles and foam will begin to appear during the soaking time, so you can change the water after half the time If you like.
Tips, I usually soak mine before I go to bed and then boil in the morning. Or I soak them in the morning before I head to school and then in the evening when I am home again, they will have soaked for long enough.
You can add 1 tsp baking soda in the water when they are soaking, this helps them to soften up more, which is what you want when making hummus.
Before boiling the chickpeas, you need to pour away the water that they have soaked in and rinse for 2-3 minutes to make sure they are clean.
Fill a large pot with the chickpeas and pour over water that covers the chickpeas and a little more. Bring to the stove and bring to a boil. Allow the chickpeas to boil for about 5-10 minutes, before lowering the heat to medium and covering the pot with a lid and allowing to simmer for 60-90 minutes. Note, a foam may form when the chickpeas are boiling which you should remove.
Tip, after about 40-50 minutes, add half a tbsp baking soda. This will soften the chickpeas. You can also add some onion to the water to give the chickpeas an onion flavour.
Also note, if you remove the “skin” from the chickpeas once they are cooked it will give much smoother and leaner hummus. This may take some time to do. But you can place the chickpeas in a plastic bag and sort of “roll” the chickpeas on a hard surface and that can help to loosen the skins off the chickpeas… but it is a time consuming process, but it is worth it.
Key ingredients when making a good hummus:
Good quality olive oil, which of course may not be easy to find. Fresh garlic. Good quality tahini, use the runny kind. Fresh lemon juice. Salt and pepper.
Spices: Ground cumin, coriander, sumac
And of course… what mixer you use is important. If you don’t use a high quality mixer it won’t be as smooth. My mixer isn’t as high quality as i may like, hence why my hummus isn’t 100% smooth. But nonetheless it is tasty.
Note: No, I am not saying hummus is an Israeli food, it is a middle eastern food. Certain food may originiate in certain countries, however it does not necessarily belong to a certain country either. And I am aware that the food in Israel is a mixture from different cultures, so hummus may originate in another country, but you still find a lot of it in Israel.
How to make the best hummus:
(250 grams) cooked chickpeas (c.a 2 cans). Prefarbly with no “skin”
1/4 cup (60 ml) fresh lemon juice
1/4 cup (60 ml) runny tahini (recipe to make your own tahini)
2 garlic cloves, minced
2-3 tablespoons (30-45 ml) olive oil (more for serving)
1/2 teaspoon ground cumin
Salt to taste
2 to 3 tablespoons (30 to 45 ml) water or aquafaba(should be cold)
Optional: Add sumac or coriander to the mix or on top for serving
Serve with some fresh corianer or parsley, pita bread or why not some fried tofu
Add the chickpeas and tahini to your food processor. Begin mixing for 1 minute before adding the rest of the ingredients.
Note, start off with only half the liquid (oil and water/aquafaba) and add more as necessary. Keep mixing as it will take a few minutes to get it fully creamy…. don’t be scared to add more olive oil as that adds flavour.
The best is to eat it fresh, but it does store in the fridge up to 5 days if stored in an airtight jar!
Adpations to this recipe:
Roast 2-3 red peppers in the oven for 20 minutes at 200c. Note, drizzle some olive oil and salt over the peppers before hand. Add to the hummus mix. Roasted red pepper hummus | Recipe
You can aslo make beetroot hummus by adding 2-3 precooked beetroots. Note, y ou will have to add more liquid. Beetroot hummus & different types of hummus recipe
Or make some roasted carrot hummus. Similar to the roasted red pepper recipe. I.e chop carrots, drizzle over some oil and salt. Bake in the oven for c.a 30 minutes and then add to the originial hummus mix. Note, the liquid amount will have to be increased. (Roasted carrot hummus | Recipe
Other hummus adaptions: