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Israeli Hummus Recipe

You’ve seen it in the stores. Now you can make it at home.
I have been making hummus for years and have concluded that despite the temptation to use canned chickpeas, the flavor is much better when it is made with dried chickpeas found at Middle Eastern or Indian food stores. First I soak a large quantity overnight, cook some, and then drain and freeze the rest in two-cup batches in plastic bags.

Whenever I need them for hummus, falafel, or for the many chickpea soups and stews in this book, I just take them out of the freezer. When substituting canned beans, figure that one cup of raw chickpeas equals two cups of cooked or canned. Some old-time cooks in the Middle East either peel cooked chickpeas or pass them through a food mill before using them. I find there is no need for this laborious extra step. I add to my hummus a little bit of cumin, which blends beautifully with the garlic and lemony flavor.


2 Tablespoons chopped fresh parsley or cilantro
2 cloves garlics (or to taste)
2 Tablespoons pine nuts
3 Tablespoons extra virgin olive oil
1/2 teaspoon ground cumin
ground pepper to taste
1 teaspoon salt
1/4 cup tahina
1/2 cup lemon juice (or to taste)
1 cup dried chickpeas


Put the raw chickpeas in a bowl with cold water to cover and soak overnight.

Drain and rinse the chickpeas, then place them in a heavy pot with enough cold water to cover. Bring to a boil, then simmer, partially covered, for about an hour or until the chickpeas are soft and the skin begins to separate. Add more water as needed.

Drain the chickpeas, reserving about 1-1/2cups of the cooking liquid. Set aside 1/4cup of the cooked chickpeas for garnish. In a food processor fitted with a steel blade, process the remaining chickpeas with the tahina, lemon juice, garlic, salt, pepper, cumin, and at least 1/2 cup of the reserved cooking liquid. If the hummus is too thick, add more reserved cooking liquid or water until you have a paste-like consistency.


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