Israeli-Style Hummus

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Israeli Style Hummus Recipe

Photo: Christopher Testani Styling: Kaitlyn Du Ross Walker

A little baking soda softens the chickpeas for an ethereally smooth texture. Israelis like a strong tahini presence in their hummus, but you can use less if you like. The tahini will seize up when added to the lemon juice mixture--this is perfectly normal. Thin out with ice-cold water, stirring well with a whisk. The hummus will have the best flavor and will thicken considerably once cooled.

Serves 20 (serving size: about 3 tablespoons)


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1 cup dried chickpeas
1 teaspoon baking soda
6 tablespoons fresh lemon juice
4 garlic cloves, grated
1 cup tahini (roasted sesame seed paste), stirred well
1/2 cup ice water, or more as needed
1 teaspoon kosher salt
1/2 teaspoon ground cumin


Hands-on: 21 Minutes
Total: 10 Hours, 21 Minutes

1. Place chickpeas in a large bowl; cover with water to 2 inches above chickpeas. Soak overnight at room temperature.

2. Drain chickpeas. Place chickpeas and baking soda in a large Dutch oven. Add enough water to cover chickpeas by 4 inches (about 5 cups); bring to a boil. Skim any residue that rises to the surface. Reduce heat to medium; cover and simmer 50 minutes or until chickpeas are very tender. Drain.

3. Combine juice and garlic in a medium bowl; let stand 10 minutes. Add tahini, stirring with a whisk. Add ice water, 1 tablespoon at a time, stirring with a whisk after each addition until tahini mixture falls off whisk in thick ribbons.

4. Place chickpeas in a food processor. Add tahini mixture; process until very smooth. Add salt and cumin; process to combine. Place hummus in an airtight container; refrigerate 2 hours or up to overnight.

Created date

February 2016

Nutritional Information

Calories 110
Fat 7 g
Satfat 1 g
Monofat 2.5 g
Polyfat 3.1 g
Protein 4 g
Carbohydrate 9 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 166 mg
Calcium 29 mg
Sugars 1 g