Israeli Hummus with Fried Chickpeas
Hummus in Israel is far from the tubs sold in the refrigerated case in American supermarkets. It's served warm and has a smooth, almost sour cream-like consistency. We learned that hot chickpeas make a much smoother hummus, so we puree just-cooked chickpeas for more than three minutes to mimic ultra-creamy Israeli hummus. Starting with dried chickpeas is essential to the fresh taste and whipped texture of this hummus. Small chickpeas work best; aim for no larger than a green pea. The Whole Foods Market 365 Everyday Value brand worked well. If you only find larger chickpeas, cook them until starting to break down, or 10 to 15 minutes longer. Soak the chickpeas for at least 12 hours. They can be soaked ahead of time, then drained and refrigerated for up to two days. In Israel, hummus gets garnished with a variety of toppings—from spiced ground beef to soft-cooked eggs. We like the crunch that crispy chickpeas bring.
ounces (227 grams) dried chickpeas
tablespoons plus 1 teaspoon kosher salt, divided
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