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Israeli-Style Hummus

Israeli-Style Hummus

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  • 2 teaspoons baking soda, divided
  • 4 garlic cloves, unpeeled
  • ⅓ cup (or more) fresh lemon juice
  • 1 teaspoon kosher salt, plus more
  • ¼ teaspoon (or more) ground cumin

Recipe Preparation

  • Place chickpeas and 1 tsp. baking soda in a medium bowl and add cold water to cover by 2". Cover and let sit at room temperature until chickpeas have doubled in size, 8–12 hours. Drain and rinse.

  • Combine soaked chickpeas and remaining 1 tsp. baking soda in a large saucepan and add cold water to cover by at least 2". Bring to a boil, skimming surface as needed. Reduce heat to medium-low, partially cover, and simmer until chickpeas are tender and completely falling apart, 45–60 minutes. Drain; set aside.

  • Meanwhile, process garlic, lemon juice, and 1 tsp. salt in a food processor until coarsely puréed; let sit 10 minutes to allow garlic to mellow.

  • Strain garlic mixture through a fine-mesh sieve into a small bowl, pressing on solids to release as much liquid as possible. Return liquid to food processor; discard solids. Add tahini and pulse to combine. With motor running, add ¼ cup ice water by the tablespoonful and process (it may seize up at first) until mixture is very smooth, pale, and thick. Add chickpeas and cumin and process, occasionally scraping down sides, until mixture is extremely smooth, about 4 minutes. Thin with more water if you prefer a looser consistency; taste and season with salt, more lemon juice, and more cumin as desired.

  • Spoon hummus into a shallow bowl, making a well in the center, and drizzle liberally with oil. Top as desired.

Toppings Suggestions

  • Hot smoked Spanish paprika, fresh lemon juice, and chopped parsley

  • Fried chickpeas, hot smoked Spanish paprika, and chopped parsley

  • Breakfast radishes, fresh lemon juice, and chopped fennel fronds

Recipe by Published with permission from Zahav: A World of Israeli Cooking by Michael Solomonov (Houghton Mifflin Harcourt). Copyright © 2015,

Nutritional Content

For 8 servings, 1/2 cup each: Calories (kcal) 200 Fat (g) 12 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 19 Dietary Fiber (g) 5 Total Sugars (g) 3 Protein (g) 8 Sodium (mg) 570Reviews SectionHummus is not Israeli. Just because you can eat sushi in the U.S. it doesn't make it American, does it?Please don't perpetuate cultural appropriation.Turns out creamy and delicious every time! Every person I have shared this with raves about it. Well worth the time to make your own when it is this good!AnonymousMassachusetts05/08/20What a joke. Hummus being Israeli? Just another thing brazenly stolen from the oppressed PalestiniansThis recipe was silky smooth! Amazing but a little boring, so I paired it with pickled turnip and fresh chopped parsley. I only soaked the chickpeas for 7 hours and boiled for 25 mins, by then they were already falling apart. Overall this is the best recipe I've tried and will definitely be making again!PoekieOntario, Canada05/01/20Best hummus I have ever made! Way better than store bought, I will never go back. I agree with the other comment that the way the garlic is prepared ensures it is not overpowering. Easy to make your own with different toppings, though I usually just enjoy it as is. Lasts for about a week in the fridge.This is my go to hummus dish! I've brought it to parties and served it at home and it never fails to impress! I feel super proud when I say its homemade.francestishWashington, DC04/04/20Great recipe! Very healthy! Very smooth with great flavor!My earlier review had his restaurant misspelled. It's Shaya, not Zia. Need to focus on one thing at a time.AnonymousHobe Sound, FL01/10/20Absolutely love this recipe. Love Michael Solomonov's book too. We've been going to New Orleans for Jazz Fest every year for the past who knows how long, and for as long as Michael's restaurant, Zia, has been open, we've been going there for the hummus. Lots of other great food there but hell, why waste space in my stomach on anything other than his hummus with bread that's fresh out of the oven. I can tell you that he must be doing something different at the restaurant because I can never replicate the taste. Maybe it's like drinking wine at a vineyard. It's never the same at home. CheersAnonymousHobe Sound, FL01/10/20This recipe beats any of the finest restaurant versions I have ever had! It was the first time I made hummus from scratch and I think it’s fair to say, it may only be the only one I can have ever again! I used the best of each of the ingredients; Meyer lemons, Soom tahini, and either Brightland or Wonder Valley olive oil. I also slightly increased the amount of cumin. For the topping I added za’atar!I am really disappointed in Bon Appetit allowing a political remark as a review. Please see Anonymous date 8/31/19. Please remove this comment as it is offensive. Political remarks are not a place where the sharing of food brings understanding of other cultures and situations, not denegration.Victoria, BC, Canada10/09/19This lovely recipe replaced Ottolenghi's version as my go to. I've made it "as is" at least a dozen times to rave reviews, but of course recipes like this one are endlessly adaptable. I roast a whole onion and whole head of garlic for an hour at 300F and then add those to the mix but that may be gilding the lily. I'm grateful to reviewers who mentioned that the baking soda detracts from nutrition. I omitted it and the result was only slightly less silky and still delicious.Divine! We don't often have hummus as the grocery store stuff is often pretty bad. No more, this will be a staple. Spend the money on a very high quality EVOO.. Thank you BA, excellent as always.I usually really like bon appetit, but I’m very disappointed by this recipe. Please try and do just a little bit of basic historical research next time. Maybe instead of giving attention to the perpetrators of violence you should do it the other way around. If you want a legitimate recipe, find a Palestinian, of which there are less and less every day.Made this last night and it is the best hummus I have ever made! I simmered a put of canned chickpeas for a while with the baking soda and it really does make a difference. I also love how the garlic is strained -- my boyfriend does not like garlic that much, but this step made it bearable for him!I have tried for YEARS to make hummus I liked as much as good restaurant hummus—to no avail. THIS recipe did it! AMAZING!!! Thank you!!!I love this recipe! It’s creamy, delicious and so intensely satisfying.nomannicMount Maunganui04/13/19I love this recipe. Instead of olive oil on top, I reserved some chickpeas which I mixed with olive oil and za'tar and used it to top the hummus.AnonymousNew York10/31/18This is a great hummus recipe and so much cheaper than buying hummus from the store. I make this recipe with a can of chickpeas versus using dried chickpeas.angiesvKetchum, ID07/04/18This is the best homemade hummus I've ever made. Don't hold back on the olive oil when serving. It really makes the dip perfectly creamy. And cooking the chickpeas aggressively is major.alex_delanyNew York City10/31/17


  • 1/2 pound dried chickpeas
  • 1 tablespoon baking soda
  • 7 large garlic cloves, unpeeled
  • 1/2 cup extra-virgin olive oil
  • 1/4 teaspoon ground cumin, plus more for garnish
  • 1/2 cup tahini, at room temperature (see Note)
  • 1/4 cup plus 1 tablespoon fresh lemon juice
  • Salt
  • Paprika, for garnish
  • 1/4 cup chopped parsley
  • Pita bread, for serving

In a medium bowl, cover the dried chickpeas with 2 inches of water and stir in the baking soda. Refrigerate the chickpeas overnight. Drain the chickpeas and rinse them under cold water.

In a medium saucepan, cover the chickpeas with 2 inches of fresh water. Add the garlic cloves and bring to a boil. Simmer over moderately low heat until the chickpeas are tender, about 40 minutes. Drain, reserving 10 tablespoons of the cooking water and 2 tablespoons of the chickpeas. Rinse the chickpeas under cold water. Peel the garlic cloves.

In a food processor, puree the chickpeas with 1/2 cup of the reserved cooking water, 1/4 cup of the olive oil and 6 of the garlic cloves. Add the cumin along with 1/4 cup each of the tahini and lemon juice and process until creamy. Season the hummus with salt and transfer to a serving bowl.

Wipe out the food processor. Add the remaining 1/4 cup of tahini, 1/4 cup of olive oil, 2 tablespoons of reserved cooking water, 1 tablespoon of lemon juice and garlic clove and puree.

Using a ladle, make an indent in the center of the hummus. Spoon in the tahini-lemon mixture. Sprinkle the hummus with the cumin and paprika. Garnish with the reserved whole chickpeas and the parsley, and serve with pita bread.

Put the raw chickpeas in a bowl with cold water to cover and soak overnight.

Drain and rinse the chickpeas, then place them in a heavy pot with enough cold water to cover. Bring to a boil, then simmer, partially covered, for about an hour or until the chickpeas are soft and the skin begins to separate. Add more water as needed.

Drain the chickpeas, reserving about 1-1/2 cups of the cooking liquid. Set aside 1/4cup of the cooked chickpeas for garnish. In a food processor fitted with a steel blade, process the remaining chickpeas with the tahini, lemon juice, garlic, salt, pepper, cumin and at least 1/2 cup of the reserved cooking liquid. If the hummus is too thick, add more reserved cooking liquid or water until you have a paste-like consistency.

Heat a frying pan and add 1 tablespoon of the olive oil. Spread the pine nuts in the pan and stir-fry, browning on all sides.

To serve, transfer the hummus to a large, flat plate, and with the back of a spoon make a slight depression in the center. Drizzle the remaining olive oil on top and sprinkle the reserved chickpeas, pine nuts, paprika or sumac, and parsley or cilantro over the surface.

Do You Need to Peel Dried Chickpeas for Hummus?

Read enough recipes for hummus, and you'll start to note that those promising extra-smooth texture all have one thing in common: peeling the chickpeas before blending. Even our own Josh Bousel agreed in his recipe, finding that the tough skins were responsible for most of the lumps in lumpy hummus.

So I dutifully peeled an entire batch of chickpeas before puréeing them (. 34. 35. 36. finally got one bite's worth of chickpeas done!) and had some friends come over and taste them, side by side with a batch of hummus made from unpeeled chickpeas.

Yup, definitely smoother and lighter in texture. But let's be honest: Who the heck wants to peel that many chickpeas one at a time?

There's a much easier way to do it, for the record. Once you've cooked your chickpeas, transfer them to a bowl of cold water and massage them firmly between your hands. The skins should mostly slip off and start to float above the chickpeas, making them relatively easy to scoop out and dump in the compost.

Still, not having to peel them at all would be easier. It occurred to me that I might be letting my typical cook's instincts get the better of me in this situation. I'd been cooking the chickpeas until they were perfectly creamy and intact—the way I'd want them if I were serving them whole. But in this case, what if I just went all out and cooked the s$%& out of them?

I tried it, cooking the chickpeas until they were literally falling apart—skins, flesh, and all.

Bingo. Blending those chickpeas in the food processor turned out a hummus that was as smooth as store-bought.

RECIPE (CityBeat Blog): Israeli-style hummus (It’s all about the chickpeas)

In the May 15 issue of CityBeat, I wrote about Tiki Taka Grill, an unusual restaurant in an obscure Hillcrest strip mall featuring Israeli cuisine that is likely unfamiliar to the large majority of San Diegans or, for that matter, Americans. One Israeli dish that might be familiar to many Americans is hummus, a “meze” that’s ubiquitous throughout the Middle East. Israelis, though, do a particularly good version.

The secret to good hummus lies in resisting the urge to grab the can. While canned chickpeas are a better product than most other canned beans, they lack the inherent sweetness and more subtle flavor profile of the dried bean. Another key to my hummus is the garnish: a paste concoction involving bit of acid, a helping of heat and something herbaceous. I chose to go with Za’atar, a spice mixture borrowed from the Palestinians that has become very nearly the national flavor of Israel. Za’atar can be obtained at most Middle Eastern grocers (North Park Produce and Vine Ripe are excellent options). If you can’t find Za’atar, feel free to substitute dried oregano or fresh parsley. You could also choose to go with just a sprinkle of paprika.

2 cups dried chickpeas (or, if you absolutely must, two 15-ounce cans of good quality canned chickpeas)

1/2 tablespoon baking soda

3 cloves garlic, peeled and crushed

1/4 cup extra-virgin olive oil

1 tablespoon Aleppo Pepper

1 tablespoon sweet paprika

1 tablespoon extra virgin olive oil

2 tablespoons lemon juice

1. Soak the chickpeas: In a medium bowl, cover the dried chickpeas with 2 inches of water and stir in the baking soda. Refrigerate overnight. Drain and rinse under cold water.

2. Cook the chickpeas: In a medium saucepan, cover the chickpeas with 2 inches of fresh water. Add garlic cloves and bring to a boil. Simmer over low heat until the chickpeas are tender, about 40 minutes.

3. Make the garnish: Combine all of the garnish ingredients in a bowl and refrigerate for an hour to let the flavors come together.

4. Make the hummus: Drain the chickpeas, reserving 3/4 cup of the liquid and 1/4 cup of the cooked chickpeas. Puree the chickpeas with 1/2 cup of the reserved cooking liquid, olive oil and garlic in a food processor fitted with the “S” blade. Add the cumin along with the tahini and lemon juice and process until creamy. Season to taste with kosher salt

5. Plate the dish: Spoon 3-4 tablespoons of the hummus onto each plate, leaving an indentation in the middle. Fill the indentation with a bit of olive oil and pour some of the garnish mixture over the olive oil. Spoon some of the reserved cooked whole chickpeas and remaining cooking liquid around the hummus at the rim of the plate.

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Recipe: Israeli-style Hummus

For something so simple, a lot of the best hummus recipes are surprisingly time-consuming (who wants to peel a can of chickpeas?). This recipe will give you ultra-smooth and creamy hummus without jumping through a bunch of complicated hoops. Use the best quality tahini here (it makes a difference) and serve plain or with a host of different toppings.


½ cup fresh lemon juice
1 clove garlic, peeled
¾ cup tahini (stir before measuring)
2 (15-oz) cans chickpeas, drained and rinsed
¼ tsp ground cumin


In a food processor, combine lemon juice, garlic, and a pinch of salt, and process until the garlic is finely minced. Steep mixture for 5 minutes.

Add tahini and ¼ cup of water. Process for 1-3 minutes, until everything comes together and the texture looks like very thick buttercream. (Note: At first, it will seize and clump just keep processing.)

Add chickpeas and cumin and process for a full 5-7 minutes, scraping down the sides halfway through. Add water, a couple tablespoons at a time, to loosen the mixture as needed.

Season with salt and more lemon juice to taste. To get a looser texture, add water, one tablespoon at a time, processing thoroughly after each addition.

How to Make the Perfect Hummus: A Recipe

If there's one thing that Israelis and Palestinians miss when they're abroad, it's that taste of home in a good bowl of hummus.

The best hummus recipe. Vered Guttman

Being an immigrant, let’s say an Israeli in America, brings with it a constant feeling of longing for that something in the air that reminds you of home: the noise, the people, the words, smells and tastes you can’t always describe. No wonder there are so many ethnic restaurants and supermarkets across the United States. After all, food is the easiest way for an immigrant to bring himself back for a few moments to the place he misses most.

For me, and I believe it’s true for many Israelis and Palestinians, what is missed the most is hummus. Good hummus, that is. Freshly made, silky and flavorful. Bon Appetit Magazine declared hummus the dish of 2015, so you’d think good hummus would be easy to come by, but even in Washington D.C., the capital of the free world, it’s not.

Luckily, I dedicated years to perfecting my homemade hummus until it finally was as good as it is back home in Israel.

Hummus may seem like the easiest dip to make. All you need are cooked chickpeas, a good tahini, garlic and lemon juice. But to make it excellent, smooth and not too heavy, you need to remove the skin from the chickpeas, you need to find a good tahini that’s not bitter, and you need to mix it long enough in the food processor to get the right consistency. Nevertheless, it’s still easy to make, and is a hundred times better than anything you’ll find on the supermarket shelves.

Serve it the day you make it, with warm pita, raw onion, cooked chickpeas, tahini sauce and lemon dressing (recipes below).

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1/2 cup chickpea cooking water

2 1/2 teaspoons kosher salt

1. The night before you intend to make hummus, put chickpeas in a tall pot and cover with 3-4 quarts water. Soak chickpeas at room temperature overnight. (If you want to soak chickpeas for a full day, keep them in the fridge.)

2. The next day, drain chickpeas, cover with about 4 inches of fresh water, add baking soda, mix and bring to boil over medium-high heat. Skim foam with a large spoon, lower heat, cover and cook for about an hour, mixing forcefully occasionally (this will help remove the skins), until chickpeas are very soft and almost falling apart. Remove skins as they float to top. The cooking time depends on the chickpea variety and on how fresh the chickpeas are. If after one and a half hours the chickpeas are still not completely soft, there’s usually no use in cooking them further. You can still use them for the hummus, but expect it to be a little grainy.

3. Keep a cup of the cooking water and drain chickpeas in a colander. Wash chickpeas with cold running water to cool them down a little to room temperature.

4. Put 4 cups of the cooked chickpeas in a food processor (keep the rest for topping the hummus). Add garlic cloves, lemon juice, 1/2 a cup of the cooking water and salt, and blend for 3 minutes until smooth.

The best hummus recipe. Vered Guttman

5. Add tahini and blend for another 8 minutes until smooth and fluffy. (If using a Vitamix blender, blending time is shorter, but blend the hummus in two separate batches). Add more of the cooking water if you feel the hummus is too thick remember that it gets thicker in the fridge if you leave it for more than a day.

6. Let the hummus rest and thicken for about 30 minutes. Serve in wide bowls, topped with tahini sauce (recipe below), lemon-chili dressing (recipe below), cooked chickpeas and roasted pine nuts, or any combination of these toppings, or keep in an airtight container for up to three days in the fridge.

This sauce is wonderful on its own, as long as the tahini you’re using is of good quality. The best way to test the raw tahini is to check whether it tastes good and is not bitter. Palestinian brand Al Arz tahini is my favorite available in the United States.

1. Put all ingredients in blender or food processor and blend for 3 minutes until smooth. Keep in an airtight container in the fridge up to a week.

Lemon-chili dressing for hummus

1-2 Thai or Serrano chili peppers, seeded and thinly sliced

1 minced garlic clove (optional)

1. Mix all ingredients and serve over hummus. Keep in an airtight container in the fridge for up to 3 days.

Hummus Techina

By now, you will not be surprised to learn that the secret to great Israeli-style hummus is an obscene amount of techina (tahini), as much as half of the recipe by weight, so it’s especially important to use the best quality you can find. Unlike Greek-style hummus, which is heavy on garlic and lemon, Israeli hummus is about the marriage of chickpeas and techina. In fact, with the exception of a dash of cumin, there are no other ingredients.

The only lemon and garlic involved have been used in my basic techina sauce (see below).

There are countless variations of hummus, but I’m not talking about black bean, white bean, or edamame hummus. Those might be perfectly nice dips, but since hummus is the Arabic word for chickpeas, that’s what we use. The variations are condiments spooned into the center of a bowl of pure hummus. My favorite, and by far the most popular, is a plate of techina-rich hummus garnished with — you guessed it — more techina. Remember to leave time for dried chickpeas peas to soak overnight.


  1. Place the chickpeas in a large bowl with 1 teaspoon of the baking soda and cover with plenty of water. (The chickpeas will double in volume, so use more water than you think you need.) Soak the chickpeas overnight at room temperature. The next day, drain the chickpeas and rinse under cold water.
  2. Place the chickpeas in a large pot with the remaining 1 teaspoon baking soda and add enough cold water to cover by at least 4 inches. Bring the chickpeas to a boil over high heat, skimming off any scum that rises to the surface. Lower the heat to medium, cover the pot with a lid, and continue to simmer for about an hour, until the chickpeas are fully cooked and completely tender. Then simmer them a little more. (The secret to creamy hummus is overcooked chickpeas don’t worry if they are mushy and falling apart a little.) Drain.
  3. Combine the chickpeas, techina sauce, salt, and cumin in a food processor. Puree the hummus for several minutes until it is smooth and uber-creamy. Then puree it some more! To serve, spread the hummus in a shallow bowl, dust with paprika, top with parsley, more tehina sauce if you like, and drizzle generously with olive oil.

Basic Techina Sauce

This simple sauce is one of my basic building blocks and is so versatile that once you master it, there are a million things you can do with it. The important step here is to allow the garlic and lemon juice to hang out for ten minutes after blending but before adding the jarred techina. This step helps stabilize the garlic and prevents it from fermenting and turning sour and aggressive, which is the problem with a lot of techina sauces (and therefore the hummus made from them).

Because you’re making an emulsion (oil-based techina incorporated into water and lemon juice), the techina sauce can sometimes separate or seize up. Don’t panic! Keep a glass of ice water nearby and add a few tablespoons at a time to the lemon juice–techina mixture while you’re whisking, until your creamy emulsion returns.

  1. Break up the head of garlic with your hands, letting the unpeeled cloves fall into a blender. Add the lemon juice and ½ teaspoon of the salt. Blend on high for a few seconds until you have a coarse puree. Let the mixture stand for 10 minutes to let the garlic mellow.
  2. Pour the mixture through a fine-mesh strainer set over a large mixing bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Add the techina to the strained lemon juice in the bowl, along with the cumin and 1 teaspoon of the salt.
  3. Whisk the mixture together until smooth (or use a food processor), adding ice water, a few tablespoons at a time, to thin it out. The sauce will lighten in color as you whisk. When the tehina seizes up or tightens, keep adding ice water, bit by bit (about 1½ cups in total), whisking energetically until you have a perfectly smooth, creamy, thick sauce.
  4. Taste and add up to 1½ teaspoons more salt and cumin if you like. If you’re not using the sauce immediately, whisk in a few extra tablespoons of ice water to loosen it before refrigerating. The tehina sauce will keep a week refrigerated, or it can be frozen for up to a month.

​Excerpted with permission from ZAHAV by Michael Solomonov. Copyright © 2015 by Michael Solomonov and Steven Cook. Photography © 2015 by Mike Persico. Reprinted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.

Chef Michael Solomonov was born in Israel and grew up in Pittsburgh. He and Steven Cook are the co-owners of CookNSolo Restaurants, home to some of Philadelphia's most distinctive culinary concepts, including Zahav, Federal Donuts, Abe Fisher, Dizengoff, Rooster Soup Co., and Goldie. They are a combined four-time James Beard Award Winners, including the 2016 "Best International Cookbook" and "Book of the Year" awards for their first cookbook, Zahav, and a 2011 "Best Chef Mid-Atlantic" win for Solomonov and who in May, was named the 2017 JBF's "Outstanding Chef".

73 Israeli Food Recipes You Need To Try

Yom Haatzamut is just around the corner (in 2021 it will be celebrated from the night of April 14 through the 15th) and Israel is turning 73.  Let&aposs celebrate with some Israeli food.  It might intimidate you to try making your own Israeli food, but it is easier than you think and we have got your back.

Prepare an Israeli breakfast so delicious it will transport you to a hotel in Jerusalem eating in the sun. Go all out with a three-course feast, or take it easy with a simple on-the-go Israeli salad in pita. Whether it&aposs making homemade tahini or hummus or tackling Israeli meatballs simmered in tahini, choose from these seventy-three Israeli recipes to create an authentic and fun Yom Haatzamut and celebrate Israel.

These 16 mains will bring you to the streets of Israel with the first bite. ਌onsider a classic Shawarma or go for this spiced-up version served with pomegranate salsa.  Try your hand at any of our Kabob recipes and don&apost shy away from a challenge.  The Kataifi Nests with Mauritanian Ground Lamb are made with store-bought nests from the freezer!!  They not only look elegant, but you will WOW your guests with their flavor.

Watch the video: 3-Ingredient Hummus Recipe from Nazareth (May 2022).