Video Tutorial: Making Hummus like in New-York’s Hummus Place
In our new video Shay, one of the guys from Hummus Place in New-York, is sharing the recipe and showing how to make real hummus.
Hummus Place is a New-York restaurant serving mostly hummus and middle-eastern dishes. I never been there, but people who did say their hummus is pretty good, so you can trust Shay - one of the owners, and the guy explaining the process of making hummus in the video - to know what he’s talking about.
Israeli Salad recipe
Low in calories, very simple to make, and extremely tasty and nutritionally rich, the Israeli salad is a great addition to any food table.
Until recent years, I didn’t even know it is an “Israeli Salad”. For me it was just a “salad”, the salad that me and everybody else I know ate at home, at list once a day (which is, by the way, pretty similar to other salads eaten in Italy or Greece). But that’s probably because I live in Israel.
True, in most countries until 10-15 years ago, there’s no way you could find vegetables like lettuce, cucumber and tomato in the same greengrocery. Olive oil? Outside some Mediterranean places and maybe California or something, who knew what that was?
Quick Tahini Recipe
Tahini is very simple and easy to make. Do it for a few times and you’re bound to get to the desired flavor and texture. Only make sure you are using the best raw tahini you can.
Tahini is a thick dip, made of raw tahini which is a sesame paste. It is eaten with hummus, all sorts of salads, burgers and meet, and go wonderfully with many kinds of casseroles. Read more
Humus Recipe II
We have an easy recipe that will teach you how to make humus and hummus and houmous! Three for the price of one, which is for free.
In the hummus blog, we prefer to spell our favorite dish with double m’ (hummus). This is also the correct spelling as far as we can tell. The problem is, many people spell it “humus” when looking us in the search engines. So, if you got here looking for a “humus recipe”, click this link: Humus Recipe.
If you link to it, save it as a favorite, or comment about it in your blog (please do!) you can call it “a humus recipe” or “a hummus recipe”. And if you want to be a real saint, you can even give us two links: one pointing here, saying “humus recipe” and the other to the “hummus recipe” page.
This may seem to you as no more then a boring technicality, but spelling issues are (almost) everything when it comes to building a successful community. And this blog, by all means, is intended to create a flourishing online hummus community, the first of it’s kind.
In order to archive that, we shell of course have to merge all the sub-communities created by different spellings, such as houmous, homous, humous, chumus, hoomoos, and god knows what else. Thanks for your kind help.
Arbis: the ultimate chickpea snack
Arbes is so simple to make, and so tasty, that after you know the recipe you might find yourself eating it all the time. It also has an interesting story.
Arbes (or “arbis”) is a traditional dish, originally eaten by jews on the “Shalom Zachar” feast (usually pronounced “Shulem Zucher”). When a child is born, the family hosts a ceremonial meal, where it is customary to serve the arbes.
Arbes is basically a snack - cooked chick peas with salt and pepper. Very simple, very easy to make, and unbelievably tasty.
Ironically, “Arbes” is actually the Yiddish word for “peas”, not chickpeas. And besides the “Ashkenazic” Jews (European) who gave it the Yiddish name, it is also eaten by Sephardic Jews (from North Africa and Arab countries) such as Iraqi Jews who call it “Lablabi” and add cumin to it.
This is how you make it (about 5-10 servings):
1. Soak 2 cups of chickpeas over a night.
2. Drain and wash carefully, then cook for about an half an hour.
3. Add some baking soda and cook for another 1/2-1 hour, until soft (the chick peas should be soft enough for you to squash between two fingers, but not too soft).
4. Add lots of salt and freshly grained pepper.
5. Eat.
An easy Falafel recipe
It’s very easy to make falafel. You should try that.
Falafel - as oppose to hummus - is very easy to make, and with a little effort is needed so it would come out great. In case you don’t know what it is - falafel is the second most popular chick pea (garbanzo been) dish. A small, crunchy, chick pea burger which tastes delicious.
This recipe that I’m going to share with you, is for Arabic falafel, which is very different from the Turkish falafel that you can find in some European cities (I ate some in Berlin). I think it’s much better.
The Turkish falafel is served in a toasted bread, with some salads and spicy sauces. In Israel, as well as most of the Arab countries, we eat the falafel inside a pita bread, with vegetable salad, pickles, French fries and Tahini. You should try that.
The Ingredients:
(25 falafel balls)
2 cups of dries chickpeas, soaked in water for 12 hours
Crumbs from 2 slices of white bread
5 cloves of garlic
2 teaspoon baking soda
1/3 cup chopped parsley
1/2 cup chopped coriander
1/2 small onion
1 spoon of sesame seeds
1 teaspoon cumin spice
1 teaspoon paprika
Salt, pepper
Oil for deep frying
Preparation:
1. Wash the soaked chickpeas and put them in a food processor with the garlic, onion and spices. Grind until you get a rough moist texture. Add a little water if needed.
2. Move the mixture into a large bowl, add the rest of the ingredients and put aside, covered, for 30-60 minutes.
3. Warm the oil - it should be hot, not boiling. Add the baking soda to the mixture and knead a little.
4. Wet your hands and shape little balls (smaller then apricots). Fry until you get a deep brown shade. Serve hot!
Want more recipes? try out:
And when you are done cocking, you can always try “The Falafel king Game“…
Real Hummus recipe
Making hummus isn’t too hard, but it’s not all about having the right recipe. Our simple recipe for traditional homemade hummus, comes with a little of our hummus-philosophy.
See also:
Quick Tahini Recipe
Arbis chickpea snack
the Real Falafel recipe
[These three are all far less intellectually challenging].
There’s nothing like good homemade hummus, and there’s no reason for you not to try making it. Making good Hummus isn’t just about having a good recipe, though. True, there are quantities to keep and procedures to follow, but in order to make a really good hummus you must you should go into a cerain state of mind (and preferably practice it for years).
You shouldn’t, and can’t, compete with people who have been making hummus all their lives. On the other hand, you can still make a very tasty hummus the first time you try. It will taste 10 times better than any packaged hummus you can buy, and be 10 times healthier as well (read more here). With time, you will get the touch and become a hummus expert.
A hummus made right, will not make you feel heavy or bloated after you eat it. It will not make you - excuse my French - fart like crazy, either. It should go down smoothly, leaving you light and happy, and in a cheerful mood.
To solve the gas problem, BTW, you should soak the chickpeas in clean water for 10-15 hours, switch them at list once, and take off the foam that appears over the boiling water during the cooking. That’s all (and if you’re extra sensitive, put one bay leave into the cooking pot).
Also, washing the chickpeas well between every two steps of the making, will help you leave out the aftertastes.
There are lots of different hummus recipes. I came across dozens of hummus recipes, and practically tried them all. The recipe before you, is the best in my opinion. Accurate and well tested - although you should feel free to experiment. Good luck!
Ingredients
[4 extra-large bowls of Hummus]
1 cups dried chickpeas (the smallest you can find)
1/2 cup tahini
juice from 1 squeezed lemons
1-2 garlic cloves
1/2 teaspoon cumin
1 tablespoon + 1/8-1/4 teaspoon baking soda
salt
olive oil
parsley
How do I make that into Hummus? (Directions)
[Brut: 10-20 hours. Net: 30 minutes]
1. Poor the chickpeas over a large plate. Go over them and look for damaged grains small stones, or any other thing you would rather leave out of the plate.
2. Wash the chickpeas several times, until the water is transparent. Soak them in clean water over night with 1 tablespoon of baking soda. Then, wash it, and soak again in tap water for a few more hours. The grains should absorb most of the water and almost double their volume.
3. Wash the chickpeas well and put them in a large pot. Cover with water, add the rest baking soda and NO salt. Cook until the grains are very easily smashed when pressed between two fingers. It should take around 1-1.5 hours, during which it is advised to switch the water once again, and remove the peels and foam which float over the cooking water. When done, sieve the grains and keep the cooking water.
4. Put the chickpeas into a food processor and grind well. Leave it to chill a little while before you continue.
5. Add the tahini and the rest of the ingredients and go on with the food processor until you get the desired texture. If the Humus is too thick, add some of the cooking water. It should be thinner than the actual desired texture.
Serve with some good olive oil and chopped parsley.
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