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Israeli Hummus
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Small chickpeas work best for hummus; aim for no larger than a green pea. The Whole Foods Market 365 Everyday Value brand worked well. If you only find larger chickpeas, cook them until starting to break down, or 10 to 15 minutes longer. Soak the chickpeas for at least 12 hours. They can be soaked ahead of time, then drained and refrigerated for up to two days. Tahini is a sesame paste sold near peanut butter or in the international aisle. We liked the Kevala brand, but Soom and Aleppo were good, too. Look for a brand that is toasted and pours easily. Processing the chickpeas while warm ensures the smoothest, lightest hummus. Hummus is traditionally served warm and garnished with paprika, cumin, chopped fresh parsley and a drizzle of extra-virgin olive oil. Sometimes a sliced hard-boiled egg is added. Serve with warm pita bread. Leftover hummus can be refrigerated for up to five days. To reheat, transfer to a microwave-safe bowl, cover and gently heat, adding a few tablespoons of tap water as needed to reach the proper consistency, 1 to 2 minutes. Alternatively, set over a double-boiler.
Ingredients
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cold water
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8
ounces (227 grams) dried chickpeas
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2
tablespoons plus 1 teaspoon kosher salt
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½
teaspoon baking soda
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¾
cup toasted tahini, room temperature
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3½
tablespoons lemon juice
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1-2
tablespoons extra-virgin olive oil
-
1
tablespoon chopped fresh parsley
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½
teaspoon ground cumin
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½
teaspoon paprika

Recipe
Hummus (Fast & Slow)

Recipe
Pita Bread

MILK STREET RECIPES
How To Make Hummus the Israeli Way

Directions
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01In a large bowl, combine 8 cups of cold water, the chickpeas and 2 tablespoons of the salt. Let soak at least 12 hours, or overnight. In a large stockpot over high, bring another 10 cups of water and the baking soda to a boil. Drain the soaked chickpeas, discarding soaking water, and add to the pot. Return to a simmer, then reduce to medium and cook until the skins are falling off and the chickpeas are very tender, 45 to 50 minutes.See Demo
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02Set a mesh strainer over a large bowl and drain the chickpeas into it; reserve ¾ cup of the chickpea cooking water. Let sit for 1 minute to let all liquid drain. Set aside about 2 tablespoons of chickpeas, then transfer the rest to the food processor. Add the remaining 1 teaspoon of salt, then process for 3 minutes.See Demo
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03Stop the processor and add the tahini. Continue to process until the mixture has lightened and is very smooth, about 1 minute. Use a rubber spatula to scrape the sides and bottom of the processor bowl. With the machine running, add the ¾ cup of cooking liquid and the lemon juice. Process until combined. Taste and season with salt.See Demo
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04Transfer the hummus to a shallow serving bowl and use a large spoon to make a swirled well in the center. Drizzle with olive oil, then top with the reserved 2 tablespoons chickpeas, parsley, cumin and paprika.See Demo