Recipe for hummus pâté

For everyone Israeli cuisine is associated primarily with this pate of chickpeas, tahini and spices, but the dish itself – an Arab. “First of all, decide for yourself whether you’re Arab or Jew at heart,” Gil smiles. – “Hummus is extremely rich in plant protein, easy to digest, and gives long-lasting strength.

Hummus

In Arab countries it is customary to eat it in the morning before work, and such “reinforcement” is enough for the entire day. So if you’re an Arab, you only eat hummus in the morning. If you are a Jew at heart, eat hummus in the morning, afternoon, evening and during the breaks”. The most important secret to hummus, says Gil, is not to put it in the refrigerator, but to always eat it only fresh.

We will need:

1 cup of dried chickpeas,

1 ch. spoonful of baking soda,

½ peeled white onion,

2 cloves of peeled garlic,

1/3 cup of tehina sesame paste ,

Juice of half a lemon,

½ ch. spoonfuls of cumin,

1 ch. spoonful of salt.

Cooking method:

Soak chickpeas for at least 6 hours, or better overnight. Rinse the chickpeas and dry them. Boil with baking soda and onion until chickpeas are medium soft. Skim off the foam while cooking. Leave a cup of broth to cool. Grind chickpeas, onion, garlic, cumin in combine or blender, add necessary amount of broth, salt, lemon juice, tehina and mix until smooth. Serve with olive oil on top and garnished with spicy paprika, cumin, and chopped parsley.