Sketching Out Blog: Sketches of art, watercolor, photos, recipes, books, interviews, Jewish topics, and Highland Park, New Jersey

SourDough and Hummus

This is not made with sourdough, but maybe next time
This is not made with sourdough, but maybe next time
This is another response to my link challenge.

What could be more delicious than sourdough bread topped with homemade hummus? To learn how to make sourdough starter, visit Mother in Israel’s post. And to find out more about hummus and what makes an authentic chickpea dip (as opposed to some wannabes), visit the Occidental Israeli’s post.

Why sourdough starter?

  • Taste
  • Health: More in this article on fermented bread. Easier to digest seems to be a top feature. Also, some people have reactions to commercial yeast (my father may have this) and find they don’t have the same reaction with the sourdough.

I’m thinking of doing this in July, as Mother in Israel says it works better in the hot humidity. See also read Mimi’s Oatmeal Sourdough Bread.

Why hummus?

Why not?

Here’s the Occidental Israeli’s comments on common hummus errors:

Another mistake I saw on TV that day, was the host opening a can of chickpeas and simply pouring them into the food processor. When making hummus, you must, MUST, wash the chickpeas numerous times, to make the “hummus” even edible. Moreover, if you want your hummus to be good, even if you use canned chickpeas, you have to boil them and remove most the skins, from most of the individual beans.

The biggest mistake, however, was the lack of tehina (sometimes called tahini). For hummus to be really good it must include tehina. Apparently there are other authentic versions that replace tehina with ful or with labaneh, but simply mashing chickpeas (with other vegetables, no less) does not result in hummus.

mother in israel says

Thanks, I left a comment for OI about washing off the cooking liquid.

nonizamboni says

I just found a recipe in a Joyva Tahini advert in an old Vegetarian Times for Lemon Poppyseed Sunburst bread. It was adapted from
I'm planning to send away for the free recipe book from Joyva @ [email protected]
Happy Tuesday!

FlyingBubbie says

I throw a large can of chick peas in a food processor with a couple of cloves of garlic, salt, pepper, maybe some of that Middle Eastern spice (what's it called? I took it home from Israel, got it at the shuk) a little water to thin it, and a hefty glob of tachina (from the can, the orange and brown one), and people always want to take some home. It is pretty heavenly.

Ilana-Davita says

I wish I didn't have to go to work but instead could make hummus and savor it on homemade bread.

LB says

Thanks! Now I have just to make falafel - somehow I don't think schwarma is going to follow...

Leora says

Thanks for your post! My memories of falafel making is that it smells up the house.

2sweetnsaxy says

I've always wanted to make fresh bread. Thanks for the tips. I actually have a recipe book for breads and have never opened it. :-(

Leora says

Truthfully, the easiest way to learn to make bread is to buy a bread machine. Then the bread tastes so good (and takes a mere ten minutes to put together, because the machine will bake it for you) you may want to try the more complicated methods, like this one for sourdough.

ramblingwoods says

Oh gosh..I used to make sourdough bread..I shared the starter with my fellow teachers...


Please leave a comment! I love to hear from you.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.