The Perfect Swipe

By: Naomi Ross

Short Fridays certainly get the adrenaline pumping as we rush towards Shabbos in these winter months. When I am short on time, dips are likely one of the items that gets purchased instead of made at home. That said, there is nothing quite like freshly made hummus. If you ever found yourself at a chummusiya (a restaurant specializing in hummus dishes in Israel), then you know what it is. The hummus is fresh, warm, and creamy—a blank canvas for hummus basar (spiced ground beef), sautéed mushrooms, etc. Warm inviting pita is the vehicle for a perfect swipe amongst friends who share. While many Americans would not treat this as a meal, the high protein content makes for a very satisfying and filling experience.

When I am in the mood, I make a fresh batch. Classically speaking, hummus is made using dried chickpeas, which when soaked and long simmered produces incredibly creamy hummus. For those averse to planning ahead and soaking in advance, the instant pot makes this effortless. With the press of a button, that gadget pressure cooks the hard dry chickpeas perfectly in half the time it would take to boil them tender (no soaking or monitoring required!). Still even easier is opening a can of chickpeas. While not the same exact texture as cooking chickpeas fresh, you can still yield a great fresh taste. I recommend running the food processor or blender for a few extra minutes to maximize creaminess and prevent any gritty texture.

Fresh hummus lasts for up to five to six days. Drizzle with olive oil and sprinkle with zaatar or paprika to serve with your favorite pita, sourdough, or challah any time and especially l’kavod Shabbos kodesh!

Hummus

May be made two days ahead and chilled. Serve with pita or vegetables.

Do Ahead: Be sure to soak your chickpeas overnight to reduce cooking time.

Yield: 2 cups

Ingredients: 

1 1/2 cups dry chickpeas, soaked overnight (or 1 [15-ounce] can chickpeas, rinsed and drained)

1 teaspoon baking soda (if using dried chickpeas)

2 garlic cloves, minced

1/2 teaspoon salt or more to taste

1/4–1/3 cup well-stirred tahini (sesame seed paste)

Juice of 1 lemon or more to taste

3 tablespoons olive oil

1 teaspoon ground cumin

3 tablespoons water, if needed to thin

2–3 tablespoons minced fresh parsley leaves (optional)

Directions:

1. Place soaked chickpeas and baking soda in a saucepan. Add a few inches of water to cover. Bring to a boil over medium heat; lower to a simmer and cook for about an hour, or until very soft (skim any foam that rises to the top).

2. Drain chickpeas and transfer to a food processor. Blend together with garlic, salt, tahini, lemon juice, oil, and cumin until very smooth and creamy. Add water if needed to thin consistency.

3. Season to taste with salt and pepper to taste.

Cook’s Note: Hummus will thicken slightly when refrigerated. 

Naomi Ross is a cooking instructor and food writer based in Woodmere, NY. She teaches classes throughout the country and writes articles connecting good cooking and Jewish inspiration. Her first cookbook, The Giving Table, was released in 2023. Follow her at @naomirosscooks on Instagram/FB or visit NaomiRossCooks.com.