📝 About This Recipe
This isn't just a dip; it's a cornerstone of Mizrahi Jewish hospitality, a velvety masterpiece that traces its lineage through the vibrant kitchens of Jerusalem and the Levant. By using dried chickpeas and high-quality tahini, we achieve a texture so smooth and a flavor so nutty and rich it puts store-bought versions to shame. It’s a labor of love that rewards you with the perfect balance of bright lemon, pungent garlic, and earthy sesame.
🥗 Ingredients
The Chickpea Base
- 2 cups Dried Chickpeas (Small 'Hadas' variety if possible; do not use canned)
- 1 1/2 teaspoons Baking Soda (Divided use: half for soaking, half for boiling)
- 8 cups Water (For boiling)
The Tahini Emulsion
- 1 1/2 cups Raw Tahini (High quality, preferably Ethiopian or Israeli brands)
- 1/2 cup Fresh Lemon Juice (Squeezed fresh, about 2-3 lemons)
- 4 cloves Garlic (Crushed into a paste)
- 1/2 cup Ice Water (Added slowly to emulsify the tahini)
- 1 1/2 teaspoons Kosher Salt (Adjust to taste)
- 1/2 teaspoon Ground Cumin (For an earthy undertone)
Traditional Garnishes
- 3 tablespoons Extra Virgin Olive Oil (Cold pressed and fruity)
- 1 teaspoon Paprika or Sumac (For a pop of color and acidity)
- 2 tablespoons Fresh Parsley (Finely chopped)
- 1/4 cup Whole Cooked Chickpeas (Reserved from the pot)
- 1 tablespoon Pine Nuts (Toasted until golden)
👨🍳 Instructions
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1
Place the dried chickpeas in a large bowl and cover with at least double their volume of cold water. Stir in 3/4 teaspoon of baking soda and soak for at least 12 hours or overnight.
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2
Drain the chickpeas and rinse them thoroughly under cold running water.
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3
Place a large pot over medium-high heat. Add the drained chickpeas and the remaining 3/4 teaspoon of baking soda. Stir constantly for about 3 minutes to 'scorch' the skins slightly; this helps them break down for a smoother puree.
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4
Add 8 cups of water and bring to a vigorous boil. Skim off any foam or loose skins that float to the surface during the first 15 minutes.
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5
Reduce heat to medium-low, cover partially, and simmer for 60-90 minutes. The chickpeas are ready when they are incredibly soft and can be easily smashed between two fingers with zero resistance.
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6
Drain the chickpeas, but reserve about 1/2 cup of the hot cooking liquid. Set aside a handful of whole chickpeas for garnishing later.
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7
In a food processor, process the warm chickpeas alone for 2-3 minutes until a thick, completely smooth paste forms. Do not add other ingredients yet.
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8
While the processor is running, add the garlic paste, salt, cumin, and lemon juice. Process for another minute.
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9
Pour in the raw tahini. The mixture will likely seize up and become very thick; this is normal.
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10
Slowly drizzle in the ice-cold water while the processor is running. Watch as the hummus transforms from a dark paste into a light, airy, and creamy ivory-colored whip.
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11
Taste and adjust. Add more salt or lemon juice if needed. If it feels too thick, add a tablespoon of the reserved warm cooking liquid.
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12
Transfer the hummus to a bowl and cover with plastic wrap directly touching the surface to prevent a skin from forming. Let it rest at room temperature for at least 30 minutes to allow flavors to meld.
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13
To serve, spread the hummus on a shallow plate using the back of a spoon to create a 'well' or swirling pattern.
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14
Drizzle generously with olive oil and top with the reserved whole chickpeas, a dusting of paprika or sumac, fresh parsley, and toasted pine nuts.
💡 Chef's Tips
Use the best quality tahini you can find; if it tastes bitter in the jar, it will taste bitter in the hummus. Baking soda is the secret ingredient—it raises the pH of the water, breaking down the pectin in the chickpea skins for that signature silkiness. Always process the chickpeas while they are still warm to ensure the smoothest possible texture. Hummus thickens significantly as it cools, so aim for a consistency slightly thinner than you want the final product to be. Never use a blender if you can avoid it; a food processor provides the necessary aeration for a light, mousse-like finish.
🍽️ Serving Suggestions
Warm, fluffy pita bread is non-negotiable for scooping. Serve alongside 'Zhug' (Yemenite hot sauce) for a spicy kick. Pairs beautifully with Israeli pickles and pickled red onions. Serve as part of a Mezze spread with Falafel and Israeli salad. For a full meal, top with warm sautéed mushrooms or spiced ground lamb.