Hummus, Ful and Egg: a traditional beloved dish. Whether you swipe or swirl, it’s the tastiest ever
Walla Food 09 May 2019
Authentic Hummus with Ful
- 70 minutes preparation
- 25 hours total
- Mediterranean
- Vegan
- Recipes for Independence Day
- Pareve
- Hummus
- Lunch
- Kosher
Authentic: Hummus with Ful (Photo: Nir Shemol)
INGREDIENTS
For hummus
- 450 grams dry hummus (chick peas) – about 2 cups
- 1 onion
- 1 clove garlic
- 1/2 teaspoon baking powder
For authentic hummus
- 850 grams well-cooked hummus (the chick peas get heavier when cooked)
- 120 grams cooked ful (broad beans)
- 2 cubes ice
- 1 level teaspoon turmeric powder
- 5 mls (1 teaspoon) lemon juice
To serve
- A generous splash of olive oil
- A generous helping of tehina
- 1 shelled hard egg per diner
- A sprinkling of fresh chopped parsley
METHOD
How do we prepare authentic hummus with ful?
- Prepare the hummus: soak the chick peas in water for 6-8 hours
- Rinse well
- Place the chick peas in a lid together with the onion, garlic and baking powder
- Cook the chick peas well until they are completely softened, about 3-4 hours. Add water to the pot as needed during the cooking to ensure they remain covered in water the entire time. When chick peas are well cooked the outer skin slips off by itself.
- Collect and remove any floating skins, and any froth, with a spoon.
- When cooked, let the chick peas cool for about 1 hour
- Make the hummus spread: put the cooled chick peas in the food process, add tehina, ice cubes, lemon, turmeric and the broad beans and blend to a thick uniform spread.
- Transfer to serving platters and garnish with ample amounts of olive oil and tehina, add the eggs, and chopped parsley.
