in Recipes

Mamirah's Hummus, Israeli/Austrian inspired

updated

Spread the love

Ingredients for 2 servings:

  • 250 g chickpeas, cooked (optional, some cooking liquid)
  • 1 lemon(s), juice
  • 1 garlic clove(s)
  • 1 tbsp olive oil
  • 1 tbsp pumpkin seed oil, Styrian
  • salt and pepper
  • 1 pinch(s) of sugar
  • Cayenne pepper
  • Flatbread(s)
  • tomato(s)
  • Bell pepper(s), red and green

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 10 minutes

a cross-over dish from Jewish + Austrian cuisine

Place the chickpeas and the remaining ingredients in a blender and blend until thick and creamy. If the mixture becomes too thick, add a little more of the cooking liquid or a little more of the specified oil. Be careful not to use too much pumpkin seed oil, or the flavor could become too nutty. We like to eat this crispy dish on Shabbat evening, with freshly baked flatbread, quartered tomatoes, and strips of red and green bell pepper.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Mamirah's chopped liver

Mamirah's egg sauce