Imagine fresh, authentic Israeli hummus made right in your own kitchen. With this simple recipe, that could be a reality. Whether itās served with grilled chicken skewers as a meal, or as a spread drizzled with fresh olive oil and scooped up with warm pitas, itās sure to be a healthy, easy crowd pleaser your whole family will enjoy.
This delicious, simple recipe comes from Meny Vaknin, whoĀ immigrated to the United States from Israel 12 years ago. Meny Vaknin is the owner and executive chef of MishMish CafĆ©Ā in Montclair, New Jersey, where the menu blends his Israeli, Jewish-Morroccan roots and the French techniques and expertise he learned in culinary school. His Smoked Eggplant DipĀ with feta, lemon confit and za’atarĀ was named one of Time Out New Yorkās ā100 Best Dishes of 2013.ā Meny Vaknin is also a two-time winner on the Food Networkās Chopped Champions.
Hummus
INGREDIENTS:
- 2 cups of dry chickpeas
- 2Ā cloves of garlic
- 2Ā Tbsp fresh lemon juice
- 1Ā Tsp ground cumin
- 1/3 cup tahini paste
- Water
- Salt
DIRECTIONS:
- Soak chickpeas in water overnight, making sure the water volume is twice as high as the chickpeas.
- Cook chickpeas in water for about 90 minutes, until very soft. Cool.
- Place chickpeas in a food processor with the rest of the ingredients. Blend until you get a smooth consistency (add more water for a thinner hummus).
- Salt to taste.
- Garnish with paprika, drizzle with olive oil, and serve with warm pita.
Marinated Chicken Skewers
INGREDIENTS:
- 1 lb. boneless skinless chicken thighs, trimmed and cubed
- 1 Tbsp olive oil
- 1 Tbsp ground cumin
- 1 Tbsp ground ginger
- 1Ā clove garlic, minced
- 1Ā Tbsp ground coriander
- 1Ā Tbsp white pepper
- Zest from one lemon
- Salt
DIRECTIONS:
- Place chicken in a bowl and coat with the olive oil.
- Mix seasoning ingredients and pour over chicken; marinate overnight.
- Put chicken on wood skewers, and grill 5 minutes per side.