Try a simple, Jerusalem-style hummus that is perfect for a late-night snack or with fresh summer vegetables.
There’s nothing better than a simply great hummus recipe. We checked in with Israeli-Moroccan chef, Meny Vaknin, the owner and Executive Chef of the critically-acclaimed MishMish Café in Montclair. The Chopped winner started his career in New York City working in some of the best restaurants and learning to hone his passion for food while still calling upon unique flavors from his heritage.
This summer, MishMish will be serving lots of fresh, grilled foods that are hard to resist. Think marinated and grilled meats, fresh fish, and local vegetables or even cool crudos.
Chef Meny admits that often his favorite foods are eaten late-night, because it just tastes that much better! After a busy night in the restaurant, he loves a good slice of pizza or flavorful Asian food to refuel. So we suggest that you whip up this hummus now and have on hand when midnight hunger strikes.
His Old City Hummus recipe below is based on the classic recipes of Jerusalem and is often served with a hard-boiled egg as a garnish. Chef Meny’s menu will soon feature other hummus variations, including chicken shawarma hummus; a vegan hummus with homemade pickles, fresh-cut vegetables and tahini; fried fish with cucumber tomato salad hummus.
Print
Ingredients
- 2 cups of dry chickpeas
- 2 garlic cloves
- 2 Tbl spoons fresh lemon juice
- 1 t spoon ground cumin
- 1/3 cup tahini paste
- Water
- Salt
Instructions
- Soak chickpeas overnight, make sure the water volume is twice as high.
- Cook chickpeas in water for about 90 min, until really soft.
- Let the chickpeas cool down entirely and then place it with the rest of the ingredients in a food processor, blend all together until you get a smooth consistency (add more water for a thinner hummus. Add salt to taste.
- For serving, garnish with some paprika and olive oil and serve with warm pita.
i must have done something wrong, it came out really thick. maybe i needed to add some of the liquid from cooking the chickpeas, or more lemon or something, but it came out like hard tahini.
i must have done something wrong, either should have added cooking liquid or more lemon or something but it came out like hard tahini sauce.