Shabbat Menu: Schnitzel and Chocolate Cigars




1 cup dried chickpeas

4 cups vegetable stock or water

2 bay leaves

4 cloves garlic

3 tbsp tahini

2 tsp ground cumin

1 tsp kosher salt

1 tbsp olive oil

2 lemons, juiced

1/2 tsp crushed red pepper

paprika & olive oil for garnish


1. Soak the chickpeas for 8 hours or overnight.

2. Drain chickpeas and transfer to a saucepan. Add water or stock and bay leaves, then bring to boil. Reduce heat and simmer for 2 hours. Drain, reserving around 1 cup of the cooking liquid.

3. Cool chickpeas. For a smoother hummus, remove shells by rolling a handful of chickpeas in your hand. Continue until all shells are removed.

4. Using a blender or food processor, puree the chickpeas, garlic, tahini, cumin, salt, olive oil, lemon juice and crushed red pepper. Puree until creamy consistency, adding reserved cooking liquid, 1/4 cup at a time, if hummus is too thick.

5. Garnish with olive oil and paprika. Serve with veggies or warm pita bread, and enjoy!

 To print or save recipe, click here.


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