Israeli-Style Hummus


    • 8-oz Dried Chickpeas (~1.25 Cups)
    • 1 Tsp Baking Soda
    • 2-3 Medium Garlic Cloves - Smashed & Peeled
    • 1/2 Cup Tahini
    • 1/4 Cup Fresh Lemon Juice (More To Taste)
    • 1/4 Cup Extra-Virgin Olive Oil
    • 2 Tbs Coarsely Chopped Fresh Flat-Leaf Parsley
    • Paprika For Garnish


    • Soak the chickpeas in 8 cups of cold water in the refrigerator for at least 8 hours and up to 24 hours. Drain.
    • In a large, heavy-duty pot, cook the chickpeas and baking soda over medium heat, stirring often, for 3 minutes. Add 8 cups fresh cold water and the garlic and bring to a boil. Immediately reduce the heat to a simmer and cook until the chickpeas are very tender throughout, about 1 hour. Reserve 1/4 cup of the cooking liquid, and then drain the chickpeas.
    • Transfer the chickpeas to a large bowl, and cover with cold water. Gently agitate the chickpeas with your fingers to help dislodge the skins. Stir with a skimmer or slotted spoon, and remove the skins as they rise to the surface. Drain well. Reserve 2 Tbs of the chickpeas, and transfer the rest, including the garlic, to a food processor. Puree until the mixture balls up.
    • With the machine running, add the tahini, lemon juice, salt, and chickpea cooking liquid through the feed tube. Scrape down the sides, and puree until very smooth. Transfer to a bowl, cover, and refrigerate at least 30 minutes and up to 3 days. The hummus thickens and the flavors develop as it sits.
    • Just before serving, season to taste with more salt and lemon juice, if necessary. Use the back of a spoon to create a well on the surface of the hummus and drizzle on the olive oil. Scatter the reserved chickpeas, parsley, and paprika, if using, over the top, and serve.

Fine Cooking