Page 59 - HaMizrachi Yom HaAtzmaut 5782 USA

FOOD FROM ISRAEL

Homemade

Hummus

with Lamb and

Walnuts

Rabbi Joshua Weisberg

Hummus is the quintessential Yom HaAtzmaut food, so
much so that the day’s news broadcast opens with a boast
of how many kilograms were sold in anticipation of the
traditional Independence Day “mangal” barbecue.
Most Israelis have strong opinions about what and who
makes the best hummus. Here is my contribution to the
debate – a hummus with a rich flavor, served with a
flavorful sweet lamb and nut sauce.

Homemade Place the chickpeas, ½ cup of the broth, the
carrot, onion and the garlic cloves in a food
Hummus processor. Add the ¼ cup of raw tahini, ¼ cup
olive oil, and ¼ cup fresh squeezed lemon
with Lamb and Walnuts juice. Puree until creamy smooth. Add salt and
pepper according to taste.

Ingredients for Hummus Ingredients for Lamb and Walnut Sauce
2 cups dry chickpeas A half pound of ground lamb (or ground

1 tablespoon baking soda beef)
1 carrot, 1 onion, 6 whole cloves of garlic 2 tablespoons of olive oil
1 onion, diced
¼ cup raw tahini Learn more about Rabbi Joshua’s home hospitality
2 cloves of crushed fresh garlic and tour guiding at www.chefrabbijosh.com.
¼ cup freshly squeezed lemon juice
3 tablespoons silan date honey
¼ cup olive oil
10 chopped walnuts (optional)
Salt and pepper according to taste Serving Instructions
Salt and pepper according to taste
Place a cup of the hummus (preferably warm
Instructions for Hummus or hot) on a large plate with a rim. With a
Instructions for Lamb and Walnut Sauce large serving spoon, flatten the middle of
In a large bowl, cover the chickpeas with at Saute the onions and the garlic until the hummus so that it is indented. Fill the
least 2 inches of water, add the baking soda, translucent. indented space with the meat (preferably hot).
cover, and let soak overnight. The chickpeas Add the walnuts and sauté for an additional Drizzle olive oil over the meat and garnish
will more than double in size. two minutes. with fresh chopped parsley and a sprinkle of
Move the chickpeas to a medium size sauce- Add the ground meat and sauté until the meat paprika.
pan. Cover them with water, add a carrot, an is no longer red. Tip for making a creamier hummus: when you
onion and the 6 cloves of garlic and simmer Add the silan, salt and pepper and stir for blend the ingredients, add three ice cubes and
until the chickpeas are very soft. another minute. blend them in.

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