chumus recipe to impress Israelis?
Here's a link to a recipe we've used with success. However, the most important thing we've heard from Israelis is that if at all possible you should start with the dried chickpeas and cook them. It's not necessary to remove the skins. According to these Israelis "this is a whole different experience." Since it's not difficult to do, I'd try that. Also, I've read that Americans tend to make hummus with more lemon and less garlic than Israelis. Don't know if this is accurate, but in any event it would be a matter of individual taste and people rarely object to being asked for advice on what to add to improve the taste.
URL to article: http://blog.fatfreevegan.com/2012/03/...
Janna Gur has one of the best recipes I have tried on her website, either the basic or complete is very good.
The most important thing is to have a good quality tahini you need to taste it before you use it, it should have a good not bitter flavor. If it doe's not taste good plain it will not taste good in your humus.
All good advice.
#1 tip I learned from an Israeli: First step is to process just the tahini, lemon juice, and a little water. Process this mixture until it emulsifies, THEN add the chickpeas. This is crucial for getting that creamy, smooth texture that good hummus has.
Another thing I like to do is to use the cooking/can water when processing the humus. If using can, maybe do 50/50 can fresh water. This adds a stronger chickpea taste and smooths out the texture a bit. Also, use very little oil. If you think it needs more oil, it actually probably needs more tahini. A lot of American hummus uses way too much oil (even worse, often it is not EVOO!).
I think that cooked dried chickpeas do provide better texture, but you can make good humus with canned beans as well.
I also want to emphasize that you make sure the tahini is not rancid. I disagree about keeping it a little chunky, the best humus is very smooth. I don't like Sabra hummus but that is the texture you should be shooting for. Do add some good EVOO, paprika, and whole chickpeas when serving.
I usually get Beirut brand, orange lid. It's not especially expensive. But I haven't tried that many brands. Make sure the place you buy it has good turnover so you are getting it fresh. I buy from a local Lebanese grocery that I know sells a lot. If you don't have a local ethnic grocer you trust, you could always pay more for a jar at Whole Foods where I assume they sell enough to have good turnover.
I forgot to mention--I don't think Beirut brand is heckschered! I can't recommend any certified tahini unfortunately.
If you have either an Israeli or Lebanese (you would be surprised how many Lebanese products have a good certification) store in you area I would try there first. If not there is mail order
where do you live?
The recipe that I posted has you use baking soda in soaking and then cooking the beans, she claims and I found it to be true that doing this helps tenderize the beans and makes a better humus.