Recipe for Creamiest Balaboosta inspired Hummus Recipe. Made with homemade Tahini. Original recipe from Balaboosta cookbook by Einat Admony. With step by step pictures.

I have eaten many hummus but this one inspired from the Balaboosta has to be THE ONLY HUMMUS RECIPE you will ever need. I am a great fan of the Israeli born NYC chef Einat Admony. This hummus is a dynamite, divine, smooth, silky, really really oh so good. There are a few secrets to making a good hummus. Basically two things.

Fall apart tender chickpea / garbanzo beans. # Chickpea – Tahini ratio. (We will be making our own home made Tahini for this recipe)

Lets make this irresistible, velvety king of dips. I eat it with my toast, slather on carrots, or just take a bowl of hoomooz (I can never pronounce hummus that way. But I try!) and sit in front of the teevee. Come with me you Balaboosta!

Balaboosta (n.)(bah-lah-boo-sta) A Yiddish term meaning the perfect housewife, homemaker, wonderful mother, cook, and gracious hostess. Balaboostas love their husbands (hmm…hmm…most of the time, that is.)

So the first thing in doing this great ethereal hummus is to start soaking the dried chickpea the previous day in water and baking soda. The baking soda does the magic to get fall apart tender chickpea.

Dump the chickpeas in a large bowl and add 3/4 teaspoon baking soda. Add water till it fills the bowl and let it sit at room temperature overnight for 8-10 hours. The next day, drain. Now we need to cook the chickpea. You can cook the chickpea in a pressure cooker or in a pan. Pressure cooker method Add lots of water in a pressure cooker (3 cups) and add 1/2 teaspoon of baking soda. Cook for 10 whistles and switch off the flame. Wait for the pressure in the cooker to release naturally. Drain the chickpea and reserve 1/2 cup of the chickpea water. Set aside. Pan Method Add lots of water in a bowl (5-6 cups) and add 1/2 teaspoon of baking soda and bring to a boil. Continue to boil until the chickpeas are tender, 30 to 45 minutes. Drain the chickpeas, reserving 1/2 cup of the chickpea water. Set aside.

In both methods, let the chickpea cool completely before proceeding.

I made fresh Tahini paste for this recipe. Here is how. Take a pan and dry roast the white sesame seeds on low flame until very slightly brown and fragrant.

Grind it in a spice grinder / small mixie jar to a powder. Add in the olive oil and grind it into a very fine paste.

Now, say with me – making tahini at home is very easy! I just made enough Tahini just for this recipe.

Now lets crank up the mixer to make hummus.

Combine the cooked chickpea, garlic, reserved liquid, tahini paste, lemon juice, Olive oil, salt, cumin, and pepper in a food processor / mixie and puree until really smooth and creamy. Add a little more water if the hummus is really thick. Plop the hummus on a plate or in a shallow bowl.

When ready to serve, drizzle with olive oil and sprinkle with red chilli powder.

For the Hummus

• 1 cup dried chickpeas
• 3/4 teaspoon plus 1/2 teaspoon baking soda
• 1/2 cup chickpea cooking liquid (drained after cooking chickpea)
• 1 large garlic clove, finely chopped
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons extra virgin olive oil
• 3/4 teaspoons salt
• 1/4 teaspoon ground cumin
• Pinch freshly ground black pepper

For Tahini

• 1/4 cup white sesame seeds
• 2 tablespoon extra virgin olive oil

For Garnish

• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon red chilli powder or paprika for garnish

For Tahini

1. Take a pan and dry roast the white sesame seeds on low flame until very slightly brown and fragrant.
2. Grind it in a spice grinder / small mixie jar to a powder. Add in the olive oil and grind it into a very fine paste.

For Hummus

1. Dump the chickpeas in a large bowl and add 3/4 teaspoon baking soda. Add water till it fills the bowl and let it sit at room temperature overnight for 8-10 hours. The next day, drain. Now we need to cook the chickpea. You can cook the chickpea in a pressure cooker or in a pan.
2. Pressure cooker method
3. Add lots of water in a pressure cooker (3 cups) and add 1/2 teaspoon of baking soda. Cook for 10 whistles and switch off the flame. Wait for the pressure in the cooker to release naturally. Drain the chickpea and reserve 1/2 cup of the chickpea water. Set aside.
4. Pan Method
5. Add lots of water in a bowl (5-6 cups) and add 1/2 teaspoon of baking soda and bring to a boil. Continue to boil until the chickpeas are tender, 30 to 45 minutes. Drain the chickpeas, reserving 1/2 cup of the chickpea water. Set aside.
6. Combine the cooked chickpea, garlic, reserved liquid, tahini paste, lemon juice, Olive oil, salt, cumin, and pepper in a food processor / mixie and puree until really smooth and creamy. Plop the hummus on a plate or in a shallow bowl.
7. When ready to serve, drizzle with olive oil and sprinkle with red chilli powder.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 12 hours
• Cook Time: 5 mins
• Category: Dips
• Cuisine: Middle Eastern

For the Hummus

• 1 cup dried chickpeas
• 3/4 teaspoon plus 1/2 teaspoon baking soda
• 1/2 cup chickpea cooking liquid (drained after cooking chickpea)
• 1 large garlic clove, finely chopped
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons extra virgin olive oil
• 3/4 teaspoons salt
• 1/4 teaspoon ground cumin
• Pinch freshly ground black pepper

For Tahini

• 1/4 cup white sesame seeds
• 2 tablespoon extra virgin olive oil

For Garnish

• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon red chilli powder or paprika for garnish

For Tahini

1. Take a pan and dry roast the white sesame seeds on low flame until very slightly brown and fragrant.
2. Grind it in a spice grinder / small mixie jar to a powder. Add in the olive oil and grind it into a very fine paste.

For Hummus

1. Dump the chickpeas in a large bowl and add 3/4 teaspoon baking soda. Add water till it fills the bowl and let it sit at room temperature overnight for 8-10 hours. The next day, drain. Now we need to cook the chickpea. You can cook the chickpea in a pressure cooker or in a pan.
2. Pressure cooker method
3. Add lots of water in a pressure cooker (3 cups) and add 1/2 teaspoon of baking soda. Cook for 10 whistles and switch off the flame. Wait for the pressure in the cooker to release naturally. Drain the chickpea and reserve 1/2 cup of the chickpea water. Set aside.
4. Pan Method
5. Add lots of water in a bowl (5-6 cups) and add 1/2 teaspoon of baking soda and bring to a boil. Continue to boil until the chickpeas are tender, 30 to 45 minutes. Drain the chickpeas, reserving 1/2 cup of the chickpea water. Set aside.
6. Combine the cooked chickpea, garlic, reserved liquid, tahini paste, lemon juice, Olive oil, salt, cumin, and pepper in a food processor / mixie and puree until really smooth and creamy. Plop the hummus on a plate or in a shallow bowl.
7. When ready to serve, drizzle with olive oil and sprinkle with red chilli powder.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 12 hours
• Cook Time: 5 mins
• Category: Dips
• Cuisine: Middle Eastern

Find it online : https://www.kannammacooks.com/hummus/

Recipe for the middle eastern Falafel. Made from scratch. No fillers used. Authentic recipe inspired from NYC food truck Taim Mobile.

Dump the chickpeas in a large bowl and add 1/2 teaspoon baking soda. Add water till it fills the bowl and let it sit at room temperature overnight for 8-10 hours. The next day, drain.

Chop the greens ( I use coriander leaves, mint leaves and parsley) roughly. Set aside. Add in the rest of the ingredients along with the greens. Basically dump all the ingredients in your mixer. Work in batches if necessary. You need to grind the mixture to a slightly coarse paste. Do not add any water while grinding. For every pulse in your mixer, open the jar and slightly mix everything so the mixture gets ground evenly. Resist your urge to add water. Once you feel that the mixture has become a coarse paste, Set aside. The coarse texture is important for this recipe.

Make small balls using your palm. Shape the mixture into 1½ inch balls and set aside. Make sure not to pack or press too hard in-between your hands. Heat oil in a pan and add the falafel balls when the oil is hot. Do not disturb the oil for the first minute. The falafel mixture is very fragile and may break open if you try to maneuver them in oil. After a minute, try to turn the falafels. Cook the falafels till its brown. Make sure to work in small batches to keep your oil nice and hot, which keeps your falafel tender and crispy.

Serve the falafels with hummus .

• 1 1/2 cups dried chickpeas, soaked in cold water overnight
• 1 medium onion, coarsely chopped
• 3 garlic cloves, coarsely chopped
• 1/2 cup coriander leaves ( 6 - 7 sprigs), coarsely chopped
• 1/2 cup parsley ( 6 - 7 sprigs), coarsely chopped
• 1/4 cup mint leaves ( 4 - 5 sprigs), coarsely chopped
• 1½ teaspoons salt
• 1 tablespoon coriander powder
• ½ teaspoon ground cumin powder
• ½ teaspoon freshly ground black pepper
• 2 green chillies (optional)
• Vegetable Oil / Canola oil for deep frying

1. Dump the chickpeas in a large bowl and add 1/2 teaspoon baking soda. Add water till it fills the bowl and let it sit at room temperature overnight for 8-10 hours. The next day, drain.
2. Chop the greens ( I use coriander leaves, mint leaves and parsley) roughly. Set aside. Add in the rest of the ingredients along with the greens. Basically dump all the ingredients in your mixer. Work in batches if necessary. You need to grind the mixture to a slightly coarse paste. Do not add any water while grinding. For every pulse in your mixer, open the jar and slightly mix everything so the mixture gets ground evenly. Resist your urge to add water. Once you feel that the mixture has become a coarse paste, Set aside. The coarse texture is important for this recipe.
3. Make small balls using your palm. Shape the mixture into 1½ inch balls and set aside. Make sure not to pack or press too hard in-between your hands. Heat oil in a pan and add the falafel balls when the oil is hot. Do not disturb the oil for the first minute. The falafel mixture is very fragile and may break open if you try to maneuver them in oil. After a minute, try to turn the falafels. Cook the falafels till its brown. Make sure to work in small batches to keep your oil nice and hot, which keeps your falafel tender and crispy.
4. Serve the falafels with hummus.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 hours
• Cook Time: 45 mins
• Category: Appetizer
• Cuisine: Middle Eastern