Hummus with Aleppo Pepper


When my Yom Kippur Break-the-Fast guests come in hungry from fasting, the first food they want is just a nibble, not the whole big meal I'm about to serve. Empty stomachs need some time to adjust.

Hummus works perfectly for that. Soft, easy-on-the digestion, in small amounts on a cracker or a wedge of pita or maybe even some cut up carrot.

I always have hummus at the ready for my break-the-fast feast.

Here is this year's version, made with dried chick peas.


Hummus with Dried Chick Peas and Aleppo Pepper

  • 1 cup dried chick peas

  • 1/2 teaspoon baking soda

  • 1/2 cup tahini

  • 6 tablespoons fresh lemon juice

  • 2 tablespoons olive oil

  • 3 cloves garlic

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon Aleppo pepper plus more for garnish

  • 1/2 teaspoon salt

  • cooking liquid from chick peas

  • 2 tablespoons chopped fresh parsley

  • cut up pita wedges or fresh vegetables

Place the chick peas in a bowl, cover them with water and let soak overnight or about 10 hours. (Or, place the chick peas in a pot, cover with water, bring to a boil, lower the heat and simmer the peas for 4 minutes. Remove the pan from the heat, cover the pot and let the chick peas soak for 1 hour.) Drain the chick peas. Place them in a pot, stir in the baking soda, bring the water to a boil, lower the heat and simmer for about one hour or until the chick peas are tender. Drain the chick peas but reserve the water. Place the chick peas, tahini, lemon juice, olive oil, garlic, cumin, Aleppo pepper and salt in a food processor. Add about 1/2 cup reserved bean liquid and process until well blended. Add the parsley and process briefly. Add more bean liquid depending on desired consistency. Place the hummus in a serving dish and sprinkle with Aleppo pepper. Serve with cut up pita wedges or fresh vegetables.

Makes about 1-1/2 cups