Authentic Israeli Style Hummus
A luxuriously smooth, warm, and tahini-forward chickpea puree that defines the culinary heart of Israel.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 2 cups Dried small chickpeas (Bulgarian or Hadas)
- 1 1/2 teaspoons Baking soda
- 1 1/2 cups Raw high-quality tahini (Soom or Har Bracha)
- 1/4 cup Freshly squeezed lemon juice
- 4 cloves Garlic cloves, minced into a paste
- 1 teaspoon Kosher salt
- 1/2 cup Ice-cold water
- 1/2 teaspoon Ground cumin
- 2 tablespoons Extra virgin olive oil(optional)
- 1 tablespoon Fresh parsley, chopped(optional)
- 1/4 teaspoon Paprika(optional)
Instructions
- 1
Soak the dried chickpeas in plenty of water with 1 teaspoon of baking soda for at least 12 hours.
- 2
Drain and rinse the chickpeas, then place in a large pot with the remaining baking soda and cover with water by 2 inches.
- 3
Bring to a boil, then simmer for 60-90 minutes, skimming off foam and skins that float to the top, until chickpeas are mushy and fall apart easily.
- 4
Drain the chickpeas and process them in a food processor while still hot until a thick, smooth paste forms.
- 5
With the processor running, add the tahini, lemon juice, garlic, and salt, blending for several minutes to ensure aeration.
- 6
Slowly drizzle in the ice-cold water while blending until the mixture lightens in color and becomes incredibly fluffy.
- 7
Taste and adjust salt or lemon; the hummus will thicken as it cools, so it should look slightly loose at this stage.
- 8
Spread in a shallow bowl using a spoon to create a well, drizzle with olive oil, and garnish with parsley and paprika.
Nutrition per Serving
380
Calories
14g
Protein
32g
Carbs
24g
Fat
9g
Fiber
2g
Sugar
480mg
Sodium
Ratings & Reviews
No ratings yet
