Tuvi’s Hummus
Notes
I went to Israel on business in the 1990’s. My mother happened to there as part of an elder hostel. We met in Jerusalem for a weekend and my friend Tuvi and his wife Mona hosted us. Tuvi gave mom a cookbook and she has been making this hummus recipe for years to rave reviews. Hence the name: “Tuvi’s Hummus”.
Ingredients
- 1 15 oz. can of chick peas
- 1 teaspoon baking soda
- juice of 2 lemons
- 3 garlic cloves
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- ½ cup tahini sauce
- ½ teaspoon ground cumin
- Fresh herbs
Instructions
- Soak the chick-peas over night in water with baking soda
- Place the chick peas, water and garlic in a saucepan, bring to a soft boil and cook for 15 minutes or until peas and garlic are softened
- Drain the peas/garlic reserving the cooking liquid
- In the bowl of a food processor fitted with a metal blade add the peas. Garlic, lemon juice, tahini, cumin and salt process until just smooth being careful not to over process,
- If the dip is too thick add some of the cooking liquid reserved earlier
- Spread the dip out on a plate and dress with olive oil and fresh herbs