Hummus and Israeli Salad

Recipe courtesy of Loren Brovarnik and Alexei Brovarnik

Photo by: Laura Arnold

Laura Arnold

These recipes are two of Alex’s favorite dishes from his home country of Israel. Loren has learned how to make a quick and easy version of Israeli hummus with a trick of first boiling canned chickpeas with baking soda, which helps soften them and break down their skins -- and ultimately give the hummus a creamy consistency. The hummus pairs perfectly with Alex’s own fresh Israeli salad.

Yield: 4 servings

Active Time: 30 minutes

Total Time: 40 minutes

Ease of preparation: Easy

HUMMUS:

  • One 15-ounce can chickpeas, drained and rinsed
  • 3/4 teaspoon baking soda
  • 1/2 cup warm water, plus more as needed
  • 1/3 to 1/2 cup tahini
  • Juice of 3 to 5 lemons
  • 3 to 4 cloves store-bought roasted garlic
  • Kosher salt
  • Zaatar, for topping
  • Extra-virgin olive oil, for topping
  • Pita bread, for serving
  • Cucumber, carrots and celery, for serving, optional

ISRAELI SALAD:

  • 1 to 2 ripe tomatoes and/or 1 red bell pepper, chopped
  • 1 English cucumber, chopped
  • 1 red or yellow onion, chopped
  • Fresh parsley, mint and/or cilantro, chopped
  • 1/4 cup extra-virgin olive oil
  • Juice of 1 to 2 lemons
  • Kosher salt and freshly ground black pepper

DIRECTIONS:

For the hummus: Place the chickpeas in a small saucepan and cover with cold water. Add the baking soda and bring to a boil over high heat. Reduce the heat to a simmer and cook until the chickpeas are warmed and softened and the skins look like they are peeling off, 10 to 15 minutes. Remove to a sieve or colander and rinse with cold water to cool and remove any loosened skins.

Place the chickpeas, the 1/2 cup warm water, tahini, lemon juice and garlic in a food processor and season with salt. Blend until very smooth and to desired consistency. If the hummus is too thick, add additional warm water, 1 tablespoon at a time, blending in between.

For the Israeli salad: Combine the tomatoes and/or bell pepper, cucumber, onion and herbs (to taste) in a large bowl. Drizzle with the olive oil and lemon juice and season with salt and black pepper. Toss to combine (aee Cook’s Note).

Remove the hummus to a bowl and top with some zaatar and olive oil. Serve with pita, veggies and Israeli salad.

Cook’s Note: The Israeli salad can be served right away or allowed to sit at room temperature for a few hours to allow the flavors to develop.

Note: A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.