Jiten Vaidya

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Hummos - Ravitte's genuine Israeli

Other

Ingredients

for the food processor

  • 2 Cup Garbanzo beans, dried
  • 3/8 Cup Tahini (Sesame Butter)
  • 3/8 Cup Almond Butter, raw
  • 1 Pieces Onion, small, in 1/8ths or so
  • 3/4 Cup Cilantro, washed and chopped
  • 1/2 Cup Parseley, washed and chopped
  • 8-10 Pieces Garlic cloves, large, peeled
  • 1/4 Cup Olive oil
  • 3 T. Lemon Juice
  • 2 T. Cumin, ground
  • 2 t. Salt

garnish

  • 2 t. Paprika
  • 2 T. Sumac
  • 1/4 Cup Pine nuts (pignolias)
  • 1/4 Cup Cilantro, chopped

Steps

  1. Sprout the Garbanzos: Soak them in warm water for 4-8 hours. Place them in a collandar for 3 days. Moisten them every day.
  2. Cook the Garbanzos until nice and soft, 3-4 hours in a slow cooker, or use a pressure cooker.
  3. Drain and reserve the liquid.
  4. Put the STILL HOT Garbanzos and all of the other ingredients, except for the garnish into a food processor. Add reserved liquid as needed and process until smooth.
  5. It will probably not fit in the food processor all at once.
  6. Put it into a serving dish and garnish.
  7. Serve with Harissa (see recipe), fresh vegetables and flat bread.