But we can’t talk about Israeli food with giving the proper attention to one of my favourite foods ever – Hummus!!
As you may know I’ve been the biggest fan of hummus for a long time. I became vegetarian as a teenager so as you can imagine I’ve eaten a lot of hummus over the years. It’s pretty much been a go to if there aren’t any other vegan options available. Not that that’s an issue as I adore it’s creamy nuttiness. Especially when dolloped on fresh flatbread with a good drizzle of olive oil.
So when I was invited to Israel on a vegan food tour I was hugely excited not only to experience the incredible innovative vegan food scene out there but also the food that they are commonly know for ie falafel, hummus, pitta, Israeli breakfasts, tahini, shakshuka etc
The origin of hummus isn’t completely clear but it’s believed that chickpeas and fava beans have been cultivated and eaten in that region for thousands of years and Arabic cookbooks from the Middle Ages contain recipes for a chickpea purée similar to hummus. The addition of tahini was added later in the Greater Syria region.
Today there are three main schools of hummus in Israel; Jersuselem style with lots of lemon and garlic – pretty punchy and absolutely delicious. Northern style which is all about the tahini and the Tel aviv version which has hardly any chickpeas and lots of creaming tahini.
I had the pleasure to trying them all and they were all absolutely delicious, the smoothest creamiest hummus I’ve ever tasted and scooped up with fluffy pittas, incredible. I think the secret is the outstanding tahini which is so mild and creamy it can be eaten on its own.
I have two deliciously creamy hummus recipes for you; herby hummus and my new favourite – Shaksuka hummus!
They both start with my classic hummus recipe, then some gorgeous toppings! Enjoy xx
4-6 servings 30 minutes preparation time 40 minutes cook time
Classic hummus (my version)
3 cups dried chickpeas rinsed well under cold water
1 tsp baking soda
To make the hummus;
3 cups cooked chickpeas (reserve 3 tbsp of cooked chickpeas)
2 cloves garlic
1/4 cup good quality tahini
1/4 cup extra virgin olive oil
1/2 tsp cumin
4 tbsp water
Juice 2 lemon
1 Tsp sea Salt
Extra virgin olive oil
3 cloves garlic
1/2 tsp sea salt
1/4 cup extra virgin olive oil
Juice 1 lemon
Toasted pine nuts
To make the shakshuka;
2 tbsp olive oil
Salt and pepper
Smoked garlic powder (optional)
2 red or orange peppers sliced length ways
1 aubergine cut into cubes
2 tbsp olive oil
6 tomatoes chopped roughly
6 spring onions roughly chopped
4 cloves garlic sliced
1 tsp cumin seeds
Pinch chilli flakes
1 tsp sea salt
Twist black pepper
Optional extra add ins; olives, capers
For the classic hummus;
Add the chickpeas to a bowl with the baking soda and cover with cold water. Allow to sit overnight
Rinse the chickpeas again and add to a large pan with cold water. Bring to the boil and simmer for 30-40 minutes or until tender. Skim off any froth that rises to the surface.
When the chickpeas are tender, drain and rinse under cold water.
Add all the ingredients to a food processor or high speed blender and blitz until very smooth and creamy (2-3 minutes).
Top with extra virgin olive oil and paprika.
For the herby topping;
Add all the ingredients to a mini chopper to pestle and mortar and blitz.
Dollop on top of classic hummus with toasted pine nuts.
For the Shakshuka;
Put the aubergine onto a baking tray and coat in the oil, salt and pepper. Place in a pre heated oven on medium heat for aprox 25 minutes turning occasionally.
Char-grill the peppers on a griddle pan (high heat) for aprox 15 minutes turning frequently until nice and charred on both sides. Set aside and when they are cool chop quite finely.
Pour the olive oil into the pan and add the sping onion, garlic and cumin. Fry on a medium heat until just starting to colour and get soft. Add the tomatoes, peppers, chilli flakes, salt and pepper. Simmer for 15-20 minutes until soft. Note, you may need to keep adding a little water if the mix is getting too dry.
Add in the roast peppers and aubergine, stir to combine and simmer of a couple of minutes.
Top with fresh coriander.
Thank you so much for following my blog and cooking my recipes!
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Explaining the reasons behind going vegan, including environmental, health and animal welfare benefits, in clear and simple language that helps young people make up their own minds + over 50 mouthwatering recipes for every situation, from lunchbox staples to midweek meals, and moreish snacks to amazing cakes and desserts.