(From the Hummus Blog http://humus101.com/EN/ )
[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
1. Pour 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.
Ingredients (serves 4-6) 1 cup top quality raw tahini
1-2 tablespoons freshly squeezed lemon juice
2-3 cloves garlic, crushed (optional)
Salt to taste
Mix all the ingredients in a large bowl and gradually add cold water. The first pouring of water makes the paste thick and lumpy. Keep whisking and adding water and the mixture will get thinner and smoother. The quantity of water depends on the consistency you like, ideally the finished dip should have consistence of good cream. Green Tahini Dip Add 1/2 cup parsley, 1/4 cup coriander and 14 cup mint, all chopped, to the basic tahini dip recipe.
2 cups well-cooked chickpeas. Still warm 1 cup original hummus recipe
½ cup tahini dip 1 Tsp sea-salt ½ cup extra virgin olive oil 3 cloves garlic, minced ½ cup freshly squeezed lemon juice 1 Tsp cumin
Put the warm chickpeas, a little of the cooking liquid and prepared hummus in a big bowl. Add lemon juice, garlic, cumin and salt. Add tahini gradually and mix well. Spoon the Masabacha hummus, still warm onto a slightly deep plate. Make a well in the middle and add some more cooked chick peas. Sprinkle olive, lemon and chopped parsley over it.
Serve with a lemon and garlic mix and pickled chili peppers
600 g prepared original hummus recipe The Meat:
4 tablespoons olive oil
450 g beef ground with 100 g lamb fat
1 large onion, finely chopped
3 cloves garlic, finely chopped
Salt and freshly ground black pepper
3/4 teaspoon baharat spice mix (Arabic spice mix available in Middle Eastern grocery stores)
Dash of ground chili pepper
2/3 cup parsley, chopped
2-3 tablespoon pine nuts, lightly toasted
Heat the oil in a large, heavy frying pan and sauté the onions until they turn golden. Add the meat and stir-fry for 2-3 minutes, breaking it down into small crumbs with a fork. Add garlic, season with salt, pepper and baharat and fry 1-2 minutes. Add half the parsley, mix well and remove and keep warm.
Spoon the hummus onto several plates and flatten it to create a crater in the center of each plate. Heap the meat mixture in the crater, sprinkle with the remaining parsley and top with pine nuts. Drizzle some olive oil and serve at once.