Basic Israeli Hummus

Disclaimer

Chick peas or garbanzo beans are a legume that is high in protein. They have been eaten world wide since ancient times. They are popular in Middle Eastern, Indian, Mediterranean and Italian cuisines. You can find chick peas featured in humus, curries, salads and falafel. Recipes are popping up on the Internet for roasted chick peas, chick pea milk and featured in gluten free deserts. I like to make a gluten free ginger bread out of chick peas.

Humus is one of my all time favorite ways to cook with chick peas. I ate it all the time in Israel, almost every day. It’s something I don’t get tired off. You can use humus as a dip, add it to a sandwich or pita. I like to make a humus platter for a meat free meal. I cut up cucumbers, carrots and bell peppers and serve it with pita bread. It’s nourishing, frugal, full of protein and delicious! I prefer to keep my humus simple but you can add all sorts of flavors for a fun twist. I’ve had humus mixed with avocado and jalapeno or roasted red peppers. There are no end to combinations of flavors. Like I said I prefer to keep mine simple. I learned how to make humus from a friend who learned to make hers from a Lebanese family. The flavor reminds me of the humus that I eat in Israel. Pure, simple and delicious!

Basic Israeli Hummus

2 cups chick peas
1/2 cup water
6 cloves garlic
6 TBS tahini
4 TBS olive oil
2 TBS lemon juice
1 tsp salt

Blend all the ingredients together in a blender or a food processor until smooth. If necessary drizzle in small amounts of olive oil until it reaches your desired consistency.

Put in a bowl and drizzle olive oil over the top. Garnish with fresh parsley and a sprinkle of paprika if desired.

This post is part of Hearth and Soul,  Homemaker By Choice Link Up, 

Disclaimer
About Katie Mae Stanley

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living and faith. Ethnic and Mid-west foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for a gaggle (almost 40) of amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day. You can connect with the Nourishing Simplicity community on Facebook, Twitter, and Google+.

Comments

  1. Thank you. This and your shawarama recipe were awesome. I made a couple of changes…mostly made it 1/3 tahini so I didn’t have to use my tablespoon for that! (http://freshandfeisty.blogspot.com/2012/08/hummusumm-yeah.html) Thank you again!!!!

    • I’m glad you liked them! It’s always great to hear feed back. I think the reason I used a TBS and not a measuring cup is because I kept tasting it after adding each one till I liked the taste….. 🙂

  2. Great base recipe! We love homemade hummus, even my 4 year old who eats it straight from the bowl with a spoon. 🙂

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  1. […] East is a gem — I spent time in Israel a few years ago and ate it every day. I’ve been making it for myself ever since I got […]

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