Israeli Hummus with Spicy Fried Chickpeas

Name: Israeli Hummus with Spicy Fried Chickpeas
Yield: Makes 6-8 servings
Cuisine: Israeli
Ingredients: Smoked paprika; Cayenne pepper; Extra virgin olive oil; ½ cup cooked chickpeas; Paprika, for garnish; Pita bread, for serving; 1 tablespoon fresh lemon juice; Sea salt; ½ teaspoon ground cumin, plus more for garnish; ¼ cup tahini, at room temperature; 1 cup dried chickpeas, soaked for at least an hour with 1 tablespoon baking soda; 1 cup dried chickpeas, soaked for at least an hour with 1 tablespoon baking soda; ¼ cup extra-virgin olive oil; 3 large garlic cloves, unpeeled

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

The Macroterranean Way

By Christina Pirello

Published 2021

About

Israeli hummus is the best I have ever tasted, truly. I could eat it for breakfast, lunch and dinner. It’s light—almost like a mousse—and deeply rich-tasting. High in protein, it keeps us feeling nourished and centered. Brilliant little chickpeas.

Ingredients

Hummus

1 cup dried chickpeas, soaked for at least an hour with 1 tablespoon baking soda
3

Asia
Europe
Israel
Italy
Lunch
Dinner
Mediterranean
Vegan
Breakfast

Method

Rinse dried chickpeas and place in a bowl generously covered with water. Stir in baking soda and set aside for at least an hour but as long as overnight. Drain the chickpeas and rinse them very well under cold water.

Place the chickpeas in a saucepan with 5 times the water. Add the garlic cloves and bring to a boil. Simmer over moderately low heat until the chickpeas are tender, about 4