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Hummus

I received such an overwhelming positive feedback for my last Hummus with Lamb Merguez recipe, asking me for a simple Vegan hummus recipe as well. So before I introduce you to this Hummus recipe and explain what the heck is Tatbila... I wanted to start by saying a big THANK YOU to you all that liked the last Hummus Merguez recipe and started to follow my channel... Thank you!!


Now... let me share with you this recipe, which holds a 'secret weapon' (not so secret anymore), used by all the restaurants in Israel serving Hummus. It's called 'Tatbila' and what it is is a thin sauce from ground green peppers with lots of garlic and lemon. It does wonders to any Hummus dish you make, elevating it to hights you could hardly have imagined possible, really. The garlic combined with the hints of spiciness from the chilies, and the acidity from the lemon simply does magic to the hummus. I truly mean it when I say... This is hummus like you have never tasted it before.


So forget about those takeouts from your beloved hummus restaurants or places... this ladies and gentlemen... is the real deal.


So Let's do this...

 
 

Ingredients


The Hummus:

  • 1.5 Cups dried garbanzo beans

  • 1/2 Tsp baking soda

  • 6 Cloves garlic, peeled and minced

  • 1/4 Cup lemon juice (Juice from 1-2 lemons depending on size))

  • 1/2 Tsp ground cumin

  • 1/4 Cup raw tahini. Use a brand you stand by or check my Tahini recipe for suggested brands: Tahini Recipe

  • 1/4 Cup extra virgin olive oil

  • 1 Tsp kosher salt

For the Tatbila (Lemon Garlic Green chili Sauce)

  • 2 Serrano chilies chopped (seeds removed)

  • 2 cloves garlic chopped

  • ¼ cup lemon juice

  • Salt to taste

For the Crushed tomato harissa chutney

  • 2 Plums tomatoes

  • 1 Tsp Homemade harissa

 

Step 1

The Hummus

  • In a large bowl combine the garbanzo beans, baking soda, and 6 cups water (filtered or bottled) and set aside overnight (at least for 12 hours).

  • Then drain and rinse the chickpeas, which should have doubled in size.

  • Add the chickpeas to a mid size pot, adding 1/2 adding 1/2 Tsp baking soda and 6 cups water (filtered or bottled)

  • Bring to boil over high heat, using a slotted spoon to remove foam and skins that will surface to the top.

Note:

The more skins you remove, the creamier hummus texture you will end up with

  • Reduce heat to medium low, cover with lid and continue to cook for 1 hr. until the chickpeas are falling apart tender to the touch.

  • Strain liquid reserving at leas 1 cup of the liquid, and transfer chickpeas into a food processor.

Susu Tip:

You now have excellent AquaFaba. A vegan substitute for white eggs, which you can easily whip out using a hand mixer. You can use it to make vegan mayo, waffles, macaroons... the internet is full of great ideas and delicious recipes.


Garlic lemon juice

  • This is a known trick used by Hummus cooks all over the Middle East. It's a way to infuse garlic flavor without overpowering the hummus.

  • Start by mincing 6-8 garlic cloves (depending on size)

  • Then transfer to a small bowl

  • Top with juice from 1-2 lemons. The Lemon Juice needs just to cover the minced garlic

  • Set aside fro 20-30min for flavors to infuse.

  • Then strain liquid and reserve for use

Purée

  • Purée the chickpeas on medium speed in the food processor for 5 minutes. Use a table spoon of the reserved liquid if necessary.

  • While the food processor is still on, add 1/4 cup reserved liquid and the Garlic-lemon juice, salt, and cumin. Process until the mixture is very smooth (2 min)

  • Then slowly pour in the raw tahini and then the oil (you can use either Neutral or Olive oil) and continue to mix for another 2 min.

  • The hummus should be light and airy. It’s best served warm that day but can be refrigerated for up to 2 days.

Step 2

The Tatbila

  • In a mortar and pestle combine all ingredients except the lemon juice

  • Sprinkle with a pinch of salt and grind to a coarse paste.

Susu's Tip:

Always sprinkle a pinch of salt when using the mortar and pestle. It not only flavors the ingredients but also helps to break down the fiber, making it for an easier grinding action.

  • Add the lemon juice and adjust flavor with salt

  • Set aside for 10 min, allowing flavors to develop.

Step 3

The Tomato chutney

  • Cut the plum tomatoes in half

  • Using a cheese grater, grate the tomatoes excluding the skins

  • Transfer grated tomatoes to a small bowl

  • Add the Harissa and mix until combined

Step 4

Plating

I like to form what is called a 'well' in the middle of a mid size plate, which allow the meat, tahini, and all other toppings to sit in the center of the plate engulfed by the creamy hummus. The video shows my technique that you may need to practice once or twice to perfect, but otherwise you can just liberally scoop the hummus on the plate.

  • Place 3-4 Full Tables Spoons of Hummus in the center of the plate and spread it around the plate, making a 'well' in the center.

  • Add 2 Tbsp Tahini sauce in the center

  • Top with cooked chickpeas

  • Dress with the Tatbila sauce circling the hummus well

  • Drizzle with Extra virgin olive oil

  • Add the tomato chutney

  • Finish with a sprinkle of chopped parsley

Enjoy with Hot pita bread or... peeled onion. What??... let me explain


If you may have some concerns with your carb intake, here's a solution... peeled onion. I know, it sounds weird but believe me when I say it is awesome, and I actually prefer to enjoy the hummus this way.

  • All you need is to peel an onion to its cut and cut the peels to bite size shape (allowing for the Hummus scooping action)

  • Transfer onion peels to a small bow and cover with water, allowing it sit for 15-20min. This will mellow the onion taste and smell.

  • Drain dry, then use the peel instead of pita bread, scooping the hummus Carb worry free.

Bon Appétit


Link to Video Recipe