I have been wanting to make homemade hummus for several years, and was finally able to do so now that I have a food processor! Hummus with pita is a very common staple in Israel, so Israeli hummus it is! I found this recipe that is by a chef at a Philly restaurant, Zahav, an amazing restaurant:
I soaked the garbanzo beans overnight with baking soda, as directed. I have no idea why the baking soda, but they were definitely softer in the morning!
I made a double batch of this recipe, because I was taking it to an event, and that proved to be a mistake. I should have made two separate batches. I tried to put it all in the food processor together, overfilling it and causing the liquid to spill out. It made a mess and I lost a lot of the lemon juice. This was a better amount for the food processor handle.
My kitchen was a mess, I was in a rush, and so it did not turn out as well as it could have. I should have cooked the beans a bit longer, done one batch at a time, and taken a few deep breaths while making it. This picture doesn’t do the chaos justice.
I brought the hummus, along with pita, to a farewell party for my dear friends, the Dorrells. They are moving to Haiti next month, and I’m really going to miss them. Here are Sarah, Seth and their super cute daughter Finley:
Slow down! Make sure the garbanzo beans are fully cooked, and do NOT make a double batch at once. In fact, you probably don’t need a double batch, one batch alone makes a lot of hummus. I also didn’t make the garnish part of the recipe, because I was transporting it and I wasn’t sure how it would work. But next time definitely make the garnish, as it was a little bland without it, and serve it prettily like the chef recommends 🙂