Hummus
I learned to make delicious hummus from Chef Nir Feller in Tel Aviv. It really makes a difference if you cook dried chickpeas, instead of using the ones in a tin. It takes some time to cook them, but you can cook a huge batch and freeze them for use later. Be sure to freeze the cooking liquid separately to use also. Another important ingredient is the tahini, which should be organic 100% tahini with no additives. I order Har Bracha Tahini from Israel online because I think it tastes the best.
Ingredients
Makes 3 Cups
Hummus:
2 cups dried chickpeas
1 onion, peeled and cut in half
5 cloves garlic, minced
1/3 cup tahini
1/4 cup fresh lemon juice
2 teaspoons salt
olive oil
Process
Preheat oven to 375 degrees. Place whole red bell peppers on a baking dish and put in the oven to roast for 25 minutes, until skins are blistered and turning dark. Remove from oven and place in a bowl. Cover with plastic wrap and let peppers cool.
When cooled, remove skin, seeds and stems from peppers and discard. In the bowl of a food processor, add the walnuts and pulse until coarsely ground. Add the peppers and remaining ingredients and process into a coarse paste. If the mixture is too thick, add a splash of water.
