Hummus and Israeli Salad
Recipe courtesy of Loren Brovarnik and Alexei Brovarnik
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
- 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
- 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
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.