koko's corner

Hummus Hakosem

c o o k e d c h i c k p e a s for hummus

1. Place the chickpeas in a bowl, add water to cover by at least 2 inches (5 centimeters) and place in the refrigerator for at least 24 hours. The maximum time for soaking chickpeas shouldn’t exceed 48 hours. 2. Drain and rinse the soaked chickpeas thoroughly.
2. Transfer the chickpeas to a deep, large saucepan. Add water to cover by at least 2 inches (5 centimeters), add the baking soda and bring to a boil. Reduce heat to low and simmer until the chickpeas are soft, the skins are split, and the cooking liquid is thick and gelatinous, 1 to 1¼ hours. Make sure that the water is at a steady simmer and the chickpeas are in constant motion. Use a spoon to occasionally skim the foam floating to the surface.
3. If using whole chickpeas as garnish, use a slotted spoon to set aside 1 cup of chickpeas when they are soft, but before they lose their shape.
4. Let cool. Place the cooked chickpeas in an airtight container and cover with their cooking liquid. Cover and keep refrigerated until ready to use, 2 to 3 days.

 Ingredients

• 1 1/4cups (300 grams) chilled Cooked Chickpeas for Hummus
  ½ cup (120 milliliters) chilled chickpea cooking liquid
  1¼ teaspoons citric acid (see Note)
  1¼ teaspoons salt
  2 cups (480 grams) raw tahini
  1 cup (240 milliliters) cold water

Directions

1. 1. Place the chickpeas, cooking liquid, citric acid, and salt in a food processor and process until smooth, about 3 minutes.
   2. Add 1 cup (240 grams) of the tahini and ½ cup (120 milliliters) of the cold water and process for 2 minutes more.
   3. Add the remaining 1 cup (240 grams) tahini and the remaining ½ cup (120 milliliters) water, and process for 2 to 3 minutes. Taste and adjust seasoning with salt and citric acid, if needed. The hummus should be slightly thin and runny.
   4. Transfer the hummus to an airtight container and refrigerate for 6 to 10 hours. During this time, the hummus will stabilize, develop a creamy texture, and its flavor will deepen.
      The hummus will keep in an airtight container refrigerated for 2 to 3 days.
      
      
   5. Note:Citric acid is used by many hummus makers instead of lemon juice. It offers consistent acidity and flavor, unlike lemon juice, which can be volatile and turn bitter in your hummus. Hummus is a perfect food. It incorporates legumes (chickpeas), fat (tahini), and grain (in the form of pita), making it an ideal vehicle for consuming protein. It also happens to be a delicious and nourishing food, with a luscious texture and dreamy flavor that dazzles the senses. When making the hummus, be sure to follow the recipe to a tee. Using chilled chickpeas and chickpea cooking liquid is especially important, as it will produce a thick and creamy spread. Recipe by Ariel Rosenthal

Freekeh and pinto bean soup

Ingredients

• Shorbat Freekeh

  2 tablespoons olive oil or any neutral oil
  1 onion, finely chopped
  1 teaspoon coriander seeds
  1 teaspoon cumin seeds
  1/2 teaspoon ground allspice
  2 garlic cloves, crushed
  14 oz./400g can of pinto beans, drained and rinsed
  1 cup/150g freekeh
  2 carrots, peeled and finely chopped
  2 celery sticks, finely chopped
  4 cups/500ml vegetable or chicken stock
  sea salt and freshly ground black pepper
  2 tablespoons extra virgin olive oil, plus more to serve
  2 tablespoons lemon juice unflavored yogurt, to serve
  3 1/2 tablespoons/15g chives, finely chopped

Directions

1. Heat the cooking oil in a saucepan, add the onion and fry over a medium heat for 10–15 minutes, until soft. Toast the coriander and cumin seeds by stirring them in a dry pan over a low heat for a minute or so until their aromas are released. Crush them in a mortar and pestle or spice grinder and add to the onion with the allspice and garlic. Fry for another 2 minutes until fragrant.

   Add the pinto beans, freekeh, carrots, celery, stock and 2 cups/500ml just-boiled water, cover and simmer for 45 minutes until the freekeh is quite soft. Then season with 1/2 teaspoon pepper and the 2 tablespoons each of extra virgin olive oil and lemon juice.

   Depending on how salty (or not) your stock was, you may want to add a little more salt. Stir well and cook for 2 minutes.

   To serve, ladle into warmed bowls, add generous dollops of unflavored yogurt, a sprinkling of chives and a drizzle of extra virgin olive oil.

   Zaitoun: Recipes from the Palestinian Kitchen Cookbook
   
   

Shakshuka

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon harissa (homemade, if you'd like)
• 2 teaspoons tomato paste
• 2 (2 cups / 300 grams) large red peppers, diced in 1/4-inch pieces
• 4 cloves garlic, finely chopped
• 1 teaspoon ground cumin
• 5 cups (800 grams) very ripe tomatoes, chopped; canned are also fine
• 4 large eggs, plus 4 egg yolks
• 1/2 cup (120 grams) labneh or thick yogurt
• 1 pinch salt

Directions

1. In a large frying pan over medium heat, warm the olive oil and then add the harissa, tomato paste, red peppers, garlic, cumin, and 1/2 teaspoon salt. Saute for about 10 minutes, until the peppers soften. Add the tomatoes, bring to a gentle simmer, and cook for another 10 minutes, or until the sauce has thickened.
2. Make eight little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks, Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still running. Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates. and serve with the labneh or yogurt.
   
   Yotam Ottolenghi cookbook Jerusalem