WATCH: Jamie Geller’s Hummus Recipe

I’m a sucker for hummus, on EVERYTHING — my eggs, my salads, my burgers, my bagels, my gefilte, my roasted veg and my falafel, of course! Sometimes I schmear it; sometimes I dip it. Sometimes I serve it with tahini and schug, sometimes with za’atar chickpeas and sometimes with roasted red peppers. But most always I serve it with a dusting of sumac or paprika, a drizzle of olive oil and a sprinkle of fresh torn parsley or coriander leaves.

It’s my new working theory that every self-respecting Israeli should know how to make homemade hummus. So this is my beloved lemon-lovers hummus recipe from my new book “Joy of Kosher: Fast Fresh Family Recipes.” I use canned chickpeas and a nice amount of good quality extra-virgin olive oil for a quick, smooth and creamy, exquisite-tasting hummus. Tamar (executive editor of JOYofKOSHER.com, who just happens to be a registered dietician), uses dried chickpeas that she soaks and cooks for that creamy taste without the added fat. Of course that’s an extra few steps — but certainly an option. Alternatively you can also swap water for some or all of the oil in my recipe.

I love hummus with loads of lemon, garlic and enough cumin that I can taste it.

Watch the video for the recipe:

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the “Queen of Kosher” (CBS) and the “Jewish Rachael Ray” (New York Times), she’s the creative force behind JOYofKOSHER.com and “JOY of KOSHER with Jamie Geller” magazine. Jamie and her hubby live in Israel with their six super kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, JOY of KOSHER Fast, Fresh Family Recipes.

Your Comments

The Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. All readers can browse the comments, and all Forward subscribers can add to the conversation. In the interest of maintaining a civil forum, The Forward requires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not and will be deleted. Egregious commenters or repeat offenders will be banned from commenting. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and the Forward reserves the right to remove comments for any reason.

Recommend this article

WATCH: Jamie Geller’s Hummus Recipe

Thank you!

This article has been sent!

Close
Close