Every week we host a kosher Shabbat dinner for over 70 members of the local Jewish community and guests from all around the world. Hummus is one of our members’ favorite treats during these events and we can’t imagine Shabbat without it! If you want to bring a little bit of JCC Krakow flavor to your own house, check out this amazing hummus recipe, created by our own kosher chef Kasia.
- 1 cup of chickpeas
- 1 teaspoon of baking soda
- 3 tablespoons of tahini
- 4 tablespoons of lemon juice
- 2-3 cloves garlic
- 0.3 cups of ice water
- 1.5 teaspoon of sal
- large pinch of cumin
- water for soaking and cooking chickpeas
The day before, rinse the chickpeas and pour 2-2 ½ glasses of water in it. Let it stand overnight. The next day, drain off and dry it with a cloth or paper towel. Fry it on a dry pan or deep frying pan with soda water for approx. 3 minutes, stirring. Add 1 ½ liter (1.6 qt) of water and cook. From time to time remove the foam. The cooking time is 20 to 40 minutes, or sometimes even longer, depending on the chickpeas. The best is to try cooking when the chickpeas are very soft. Drain off. Blend it to a smooth spread. While mixing, add the tahini, lemon juice, crushed garlic, salt and a pinch of cumin. At the end pour the water. Blend it for the next 3-5 minutes until the top of the spread is very smooth. Put it into a bowl, cover with plastic wrap and leave it for 30 minutes. After that, hummus is ready!
Serve it with pita bread or bread, preferably on a plate and pour some olive oil. Keep hummus in the refrigerator, but it is preferable to take it out half an hour before serving. Smacznego!
Do you love hummus as much as we do? Do you have your own hummus recipe that you would like to share with us? Let us know in the comments below!