Hummus (Creamy Israeli-Style Chickpea and Tahini Dip)
Local name: חומוס
In short: Silky chickpea and tahini hummus blended while the chickpeas are still warm, then topped with olive oil, paprika and whole chickpeas. It takes about 1 h 20 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 1 h
- Resting
- 8 h
- Total
- 1 h 20 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 350 kcal
Hummus is an everyday food in Israel, eaten for breakfast or lunch at small hummus restaurants as a meal rather than a side dip. The Israeli style is smooth, tahini-rich and often served warm in a shallow bowl, with a well of olive oil in the middle and whole chickpeas on top. It comes with pita, raw onion and pickles. This method uses very soft chickpeas, cold water and plenty of blending for a silky texture.
Instructions
- Drain the soaked chickpeas and put them in a large pot with the baking soda. Cover with fresh water by 5 cm (2 inches), bring to a boil and skim off the foam.
- Simmer for 45 to 60 minutes, topping up with water as needed, until the chickpeas are so soft that they crush easily between your fingers.
- Drain, keeping 250 ml (1 cup) of the cooking water. Set aside 3 tbsp of the chickpeas for topping.
- In a food processor, blend the tahini, lemon juice, garlic, salt and cumin for 1 minute. With the motor running, add the ice water a little at a time until the mixture is pale and creamy.
- Add the warm chickpeas and process for 4 minutes, scraping down the sides, until completely smooth. Add cooking water if it is too thick. Taste and adjust the lemon and salt.
- Let the hummus rest for 20 minutes. Spread it on a wide plate, press a well into the center and fill it with olive oil, the reserved chickpeas, paprika, parsley and pine nuts. Serve with warm pita.
Tips
- Overcooked chickpeas make the smoothest hummus, and the baking soda helps them break down. Warm chickpeas blend better than cold ones.
- Use fresh, runny tahini. Old tahini tastes bitter and makes the hummus heavy.
Questions and answers
Can I use canned chickpeas?
Yes. Drain and rinse two 400 g (14 oz) cans, simmer them for 15 minutes with 1/2 tsp baking soda, then drain and blend. The texture will be slightly less silky than with dried chickpeas.
How long does homemade hummus keep?
Up to 5 days in the fridge, with a thin layer of olive oil on top to stop it drying out. Let it come to room temperature before serving.
How is hummus served in Israel?
Warm or at room temperature, spread in a shallow bowl with olive oil and whole chickpeas on top. Pita, raw onion and pickles go alongside.
How long does it take to make Hummus (Creamy Israeli-Style Chickpea and Tahini Dip)?
About 1 h 20 min in total: 20 min of preparation and 1 h of cooking.
How many calories are in Hummus (Creamy Israeli-Style Chickpea and Tahini Dip)?
About 350 kcal per serving, with 13 g of protein, 28 g of carbohydrates and 21 g of fat. These values are estimates.
Nutrition per serving
| Calories | 350 kcal |
|---|---|
| Protein | 13 g |
| Carbohydrates | 28 g |
| Fat | 21 g |
| Fiber | 9 g |
| Sugar | 3 g |
| Sodium | 560 mg |
Estimated values, calculated from the ingredients.
