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.