Hummus, a beloved staple of Israeli cuisine, offers a creamy texture and rich flavor profile that has made it a favorite worldwide. Originating from the Middle East, this dish is cherished for its simplicity and versatility, often served as a dip with pita bread or fresh vegetables. What sets Israeli hummus apart is its ultra-smooth consistency achieved by incorporating tahini and a touch of garlic. Perfect for a casual gathering or as a satisfying snack, this hummus can easily complement dishes like falafel or baba ghanoush, adding a touch of Middle Eastern flair to your meal. Whether you’re a seasoned cook or a novice in the kitchen, mastering the art of making hummus is a skill that will serve you well in countless culinary adventures.

Authentic Israeli Hummus: A Creamy, Dreamy Delight - Israeli recipe

Hummus, a beloved staple of Israeli cuisine, offers a creamy texture and rich flavor profile that has made it a favorite worldwide. Originating from the Middle East, this dish is cherished for its simplicity and versatility, often served as a dip with pita bread or fresh vegetables. What sets Israeli hummus apart is its ultra-smooth consistency achieved by incorporating tahini and a touch of garlic. Perfect for a casual gathering or as a satisfying snack, this hummus can easily complement dishes like falafel or baba ghanoush, adding a touch of Middle Eastern flair to your meal. Whether you're a seasoned cook or a novice in the kitchen, mastering the art of making hummus is a skill that will serve you well in countless culinary adventures.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Appetizer

Cuisine: Israeli

Ingredients Method Notes

Ingredients

1 cup dried chickpeas soaked overnight
1/2 teaspoon baking soda
1/2 cup tahini
1/4 cup fresh lemon juice
2 cloves garlic peeled and minced
1/4 cup extra virgin olive oil plus more for serving
1 teaspoon kosher salt to taste
1/4 teaspoon ground cumin
2-3 tablespoons cold water as needed
paprika for garnish

Method

Drain and rinse the soaked chickpeas. Place them in a pot with 6 cups of water and the baking soda. Bring to a boil, then reduce heat and simmer for 20-30 minutes until tender.
Drain the chickpeas and set aside to cool slightly. Reserve some cooking liquid to adjust consistency if needed.
In a food processor, combine the tahini, lemon juice, garlic, olive oil, salt, and cumin. Blend until smooth.
Add the cooked chickpeas to the processor and blend until creamy, adding cold water or reserved cooking liquid gradually to achieve desired consistency.
Taste and adjust seasoning if necessary. Transfer the hummus to a serving bowl, drizzle with olive oil, and sprinkle with paprika before serving.

Notes

Store hummus in an airtight container in the refrigerator for up to a week. Add a splash of water to restore its creamy texture if it thickens over time.