Make Israeli hummus

Making Israeli-style hummus at home is straightforward and results in a creamy, delicious dip perfect for any occasion. Here's a classic recipe:

Ingredients:

• 1 cup dried chickpeas (or 2 cups canned chickpeas, drained and rinsed)

• 1 teaspoon baking soda (for soaking dried chickpeas)

• 1/4 cup tahini (high-quality, smooth sesame paste)

• 1–2 cloves garlic, minced or grated

• Juice of 1 lemon (freshly squeezed)

• 1/4 cup olive oil, plus extra for serving

• 1/2 teaspoon ground cumin

• Salt to taste

• Cold water, as needed

• Optional toppings: Paprika, za’atar, chopped parsley, whole chickpeas, olive oil

Instructions:

1. Prepare the Chickpeas

• If using dried chickpeas:

  1. Soak the chickpeas in a large bowl with plenty of water and the baking soda overnight.

  2. Drain and rinse the chickpeas, then cook them in a pot of water until tender (about 1–1.5 hours). Skim off any foam that forms during cooking.

  3. Drain and reserve some of the cooking water.

• If using canned chickpeas:

  1. Skip the soaking step. Simply rinse and drain the chickpeas. For extra creaminess, remove their skins (optional but recommended).

2. Blend the Hummus Base

• Add the cooked or canned chickpeas to a food processor with the tahini, garlic, lemon juice, cumin, and salt. Blend for 1–2 minutes.

3. Add Olive Oil and Water

• Slowly drizzle in the olive oil while blending. Gradually add cold water (1 tablespoon at a time) until the hummus reaches a smooth, creamy consistency.

4. Taste and Adjust

• Adjust seasoning with more lemon juice, salt, or cumin, if needed.

5. Serve

• Spoon the hummus into a serving dish. Use the back of a spoon to create a swirl pattern. Drizzle with olive oil and sprinkle with your choice of toppings (paprika, za'atar, parsley, or extra chickpeas).

Serving Suggestions:

• Pair with fresh pita bread, raw vegetables, or as part of a mezze platter.

• Enjoy as a spread for sandwiches or wraps.