Photo credit: Wikipedia
My thoughts are with the people of Israel as they struggle to put an end to the daily bombings that have killed innocent Israelis and forced residents of the South to live in bomb shelters.
While it’s difficult to watch from afar, my hummus recipe makes me feel like I’m there in spirit…
Ingredients:
- 1 can – Chickpeas (15.5 oz)
- 5 cups – Water (enough to cover chickpeas when you cook them in the pot)
- 1 cup – Tahini paste
- 5 cloves – Garlic
- 1 cup – Lemon juice
- ½ tsp – Cumin
- ¼ tsp – Cayenne
- Salt and pepper to taste
- Olive oil for garnish
- Za’atar for garnish
Method:
- Add chickpeas and water to a pot on medium-high heat – bring to a boil and reduce to a simmer
- After simmering for approximately 10 minutes, drain water and place warm chickpeas in your blender
- Add tahini, garlic, lemon juice, cumin, cayenne and salt and pepper
- Blend mixture until smooth and creamy
- Taste and adjust seasonings and/or texture (i.e. if you want it creamier, add more tahini)
- Transfer mixture onto a plate. Using a spoon, create a well in the center. Add olive oil and za’atar (or cayenne) for garnish
