By Erez Ben-Ari, JTNews Correspondent
If you are an aficionado of Mediterranean food, you might be surprised to learn that an average supermarket around here has a bigger selection of hummus than most Israeli markets. Those who have eaten it in an authentic restaurant in the Middle East, however, would probably be less than satisfied with these preservative-laden offerings. Well, worry no more — hummus can be made at home in a way that’s both cheaper, healthier, and of course, tastier!
A word of warning: Most types of hummus served in Israel are more flavorful compared to what you can find in the store, or even most local restaurants. If you were born and raised in the States, you might find the result too strong (after all, hummus is an acquired taste regardless), so proceed carefully and adjust the ratios according to your own taste.
Hummus is made of two primary ingredients, both readily available here. The first, of course, is garbanzo beans (a.k.a. ceci beans or chick peas). The second is tahini — sesame seeds grinded into a paste. Using fresh garbanzos is the best, naturally, but as they might be hard to find, canned beans are a very suitable substitute. They are already soaked, so preparation time is significantly shorter.
If you do get your hands on fresh garbanzos, be sure to soak them in water for at least eight hours, replacing the water three to four times during that period. Tahini is mostly sold “raw,” which isn’t edible even by hardcore Israeli standards. You can find “prepared” tahini at places like Trader Joe’s, but getting the raw stuff tastes better and is a lot cheaper. Expect to pay about $1 for a can of garbanzo beans, and about $7 for a can of tahini. The total cost for about a pound of finished hummus is around $4, and that serves two–three people. You will also need crushed garlic, lemon juice, fresh parsley and baking soda.
The first step is to place the garbanzo beans in a pot, and cook for approximately 40 minutes with 2 tsp. of baking soda. While the beans are cooking, prepare the tahini (if you got the raw kind). Mix about 1/2 lb. of raw tahini with 1/3 cup of fine-chopped parsley, 2 Tbs. of lemon juice and 2 tsp. of crushed garlic. The raw tahini is very thick, so water it down gradually while mixing, until it reaches a texture similar to that of chili. At this point, the tahini can be eaten as a dip or spread — adjust the garlic and lemon to suit your taste, but keep in mind it should have some bite to it.
Check the garbanzos occasionally, and stop cooking when they are soft, but before they start to crumble. The ideal texture is comparable to well-made potatoes. Filter out the cooking water, but save them — they are ideal for watering down the end result, if it comes out too thick. There is no need to dig out the bean peels. Let the beans cool, but not too much — the flavor will be ideal if served at a little over room temperature. Crush the beans using a potato masher, but don’t be tempted to cut the corner and use a blender — hummus is supposed to be a little chunky. Add the prepared tahini, at a ratio of about 1:1, and add a little more lemon juice. The ideal consistency for the ready hummus is similar to the tahini, so if it’s thicker, water it down with the “broth” you had left over from cooking the beans. As I noted before, the taste is strong, so some might choose to have less tahini in the mix. Once ready, it’s best to serve right away, although it will keep in the fridge for two to three days.
The common way of eating the hummus is to spread it on a flat plate using a large spoon, and create a “donut” shape — a typical serving is about 1/2 a pound. Fill the center with a layer of olive oil and wipe the hummus off with a piece of pita bread. If fresh and soft pita is not available, flour tortillas are a reasonable alternative.
Also, note that hummus goes really well with sliced onions, tomatoes and pickles. Many also like olives and pickled eggplants and hot peppers known as “shipka” (very similar to pepperoncini).
A popular variation is known simply as “hummus with meat,” in which about 1/4 lb. of fried ground beef is added to the middle of the hummus “donut.” To prepare the meat, slice an onion into very thin rings, and fry with 3 Tbs. of olive oil. Add about 1/4 pound of ground beef, 1 tsp. of crushed garlic and 1 tsp. of cumin or turmeric (according to taste). Stir-fry until done and pour into the hummus’ donut hole. Store-bought ground beef tends to keep a patty-shape, so chop it while frying to peanut-size chunks. To eat, scoop it with the pita and hummus, or with a fork.
Bon appétit!