Abed’s hummus masterclass

Name: Abed’s hummus masterclass
Cuisine: Israel
Ingredients: add 1 large serving spoon of salt; Soak 8 kg dried chickpeas in cold water for 24-36 hours; serve with warm pitta, falafel, olives, pickles, salads & chips, in any combination that you prefer; Abed’s hummus is presented drizzled with extra virgin olive oil, whole cooked chickpeas & flat leaf parsley; drain the chickpeas & rinse well in fresh water to remove the scum & any loose skins; pour 3 litres of tahina paste into the mixer with the chickpeas & blend for 5 minutes; hummus is always made in Abed’s kitchen from dried chickpeas.; add 1 large serving spoon of citric acid; 8 kg of dried chickpeas makes 15 kg of hummus & feeds 50 people

Appears in

The Galilean Kitchen

By Ruth Nieman

Published 2017

About

There are apparently many ways to make hummus, the beige coloured paste that is honoured throughout the Middle East as the dip of all dips, or, as in Abed’s restaurant, the king of all kings. There is however only one recipe that produces the excellence that ‘the king’ is willing to serve and now shares with The Galilean Kitchen.

Method

hummus is always made in Abed’s kitchen from dried chickpeas.
Soak 8 kg dried chickpeas in cold water</