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Israeli-Style Hummus

Photo: Christopher Testani Styling: Kaitlyn Du Ross Walker

Hands-on time 21 mins
Total time 10 hrs, 21 mins

Serves 20 (serving size: about 3 tablespoons)

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.


  • 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

Nutrition 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

How to Make It

  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.