Ariel Rosenthal, Orly Peli-Bronshtein, Dan Alexander

Qudsiyeh Hummus with Ful Medames and Chickpeas

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

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
Syria
Egypt
Side dish
Mediterranean
Vegan
Gluten-free
Spicy

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.