Israeli Hummus with Paprika and Whole Chickpeas
The recipe Israeli Hummus with Paprikan and Whole Chickpeas could satisfy your middl eastern craving in roughly 1 hour and 15 minutes. One portion of this dish contains approximately 22g of protein, 47g of fat, and It works well as a hor d'oeuvre. It is a good option if you're following a vegan diet. Head to the store and pick up parsley, paprika, pita bread, and a few other things to make it today.
In a medium bowl, cover the dried chickpeas with 2 inches of water and stir in the baking soda. Refrigerate the chickpeas overnight.
Drain the chickpeas and rinse them under cold water.
In a medium saucepan, cover the chickpeas with 2 inches of fresh water.
Add the garlic cloves and bring to a boil. Simmer over moderately low heat until the chickpeas are tender, about 40 minutes.
Drain, reserving 10 tablespoons of the cooking water and 2 tablespoons of the chickpeas. Rinse the chickpeas under cold water. Peel the garlic cloves.
In a food processor, puree the chickpeas with 1/2 cup of the reserved cooking water, 1/4 cup of the olive oil and 6 of the garlic cloves.
Add the cumin along with 1/4 cup each of the tahini and lemon juice and process until creamy. Season the hummus with salt and transfer to a serving bowl.
Wipe out the food processor.
Add the remaining 1/4 cup of tahini, 1/4 cup of olive oil, 2 tablespoons of reserved cooking water, 1 tablespoon of lemon juice and garlic clove and puree.
Using a ladle, make an indent in the center of the hummus. Spoon in the tahini-lemon mixture.
Sprinkle the hummus with the cumin and paprika.
Garnish with the reserved whole chickpeas and the parsley, and serve with pita bread.