Hummus has to be one of the most popular Shabbos foods in Yerushalayim. Along with an incredible hummus recipe, I’ve brought you lots of tips and a detailed explanation on how to make your hummus a smashing success. It’s not hard to make, but for excellent results it’s important to follow the directions. And don’t give up if you don’t get it right the first time; good hummus is largely a matter of trial and error. At least you’ll know what doesn’t work, and the next time will be better. For creamy, flavorful hummus, use the smallest variety of chickpeas you can find.
Difficulty Medium
Soaking Time At least 12 hours
Cooking Time 3–4 minutes
Yield 4 individual servings or 8 family-style servings
For the Hummus
2 cups dried chickpeas
2 tablespoons kosher salt
3–5 cloves garlic
1 teaspoon baking soda
⅔ cup good-quality tahini paste
Juice of 2 lemons
¼ teaspoon cumin
Salt
For the Mushroom Confit
1 large onion, sliced
3 tablespoons olive oil
1 basket fresh mushrooms
Salt and pepper
½ teaspoon turmeric
For serving: olive oil, parsley, and a little paprika and cumin
Prepare the chickpeas: Pour chickpeas out onto a large plate and discard any debris. Rinse chickpeas well in a colander until water runs clear. At the bottom of a large bowl, place the kosher salt, and put the chickpeas on top of that. Cover with lots of water and let soak overnight, or at least 12 hours. It’s recommended to keep the bowl refrigerated for the duration of the soaking. Drain off the water, rinse the chickpeas, and refill the bowl with water. Soak for an additional 30 minutes.
Cook the chickpeas: Drain water and rinse chickpeas again. Place chickpeas in a pot and cover with water 2 inches higher than the chickpeas. Add the garlic cloves. Bring to a boil and then remove the froth from the surface of the water. Cook without salt for 45 minutes on a low flame. Add the baking soda and cook until chickpeas are very soft (about 40–60 minutes, depending on the type of chickpeas). The chickpeas are ready when you can squash them easily between your fingers. Refrigerate chickpeas in the cooking liquid for a few hours. Drain the chickpeas but reserve the liquid to add to the hummus.
Make the hummus: Place the chickpeas in the food processor and add ½ cup of the cooking liquid. Blend for at least 2 minutes, until hummus is smooth and creamy. If it seems too thick, add more of the cooking water as needed. Add the tahini paste and continue blending another 2–3 minutes. Add the remaining ingredients and taste. If necessary, add a little more of the cooking water. The hummus should be a little thinner than the desired consistency because it will firm up in the fridge. Transfer to a sealed container and refrigerate. It will keep at least 4 days in the fridge.
Make the mushrooms: Heat a wide frying pan and sauté onion in olive oil for 5–10 minutes on a medium flame, stirring occasionally, until golden. Cut mushrooms into quarters and add to pan. Season with salt, pepper, and turmeric, and cook until all the liquid is evaporated.
To serve: Place a few tablespoons of hummus in a circle on a plate. Use a spoon to swirl it around so that the inside of the circle is shallow and the sides are higher. Drizzle with olive oil and sprinkle on chopped parsley and a little paprika and cumin. Arrange the hot mushroom mixture in the center of the hummus and serve immediately.
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