Name: Qudsiyeh Hummus with Ful Medames and Chickpeas
Yield: Serves 4
Cuisine: Israeli
Ingredients: 1 small tomato, finely chopped; 1 small onion, finely chopped; Salt and freshly ground black pepper, to taste; ½ cup (120 grams) lemon juice; Olive oil; Salt; 1 teaspoon finely chopped green chile pepper, such as serrano; ¼ garlic clove, germ removed; 1 teaspoon salt; One 14-ounce can (400 grams) fava beans (ful medames), available at Middle Eastern speciality stores or online; 1 tablespoon fresh mint, finely chopped; 2 cups (500 grams) Cooked Chickpeas for Hummus, plus ⅓ cups (80 milliliters) chickpea cooking liquid; 1 tablespoon olive oil; ⅓ cup (100 grams) Cooked Chickpeas for Salads and Stews; 1 tablespoon parsley, finely chopped; 1 tablespoon apple-cider vinegar; ½ cup (120 grams) tahini

Preparation info

Serves
4

Difficulty
Easy

Appears in

On the Hummus Route

By Ariel Rosenthal , Orly Peli-Bronshtein and Dan Alexander

Published 2019

About

This traditional hummus dish, made with spicy ful (cooked fava beans) and chickpeas, is very similar to Meshulash Triple Hummus from Jaffa. This one takes its name from the Arabic word for “Jerusalem.”

Ingredients

For the Hummus

2 cups (500 grams) Cooked Chickpeas for Hummus, plus ⅓ cups (

Asia
Africa
Israel
Egypt
Syria
Side dish
Spicy
Vegan
Gluten-free
Mediterranean

Method

To prepare the hummus: In a food processor, process the cooked chickpeas to a smooth paste. Add the chickpea cooking liquid and process to incorporate. Add the tahini, lemon juice, and salt, and process until the texture is smooth and creamy, about 5 minutes.
To prepare the fava beans, ful medames-style: Heat the olive oil in a large pan over medium-high heat.

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Ingredients

For the Hummus

Method

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