Israeli Hummus

11 ingredients
1 steps

Ingredients

  • 1/2 pound dried chickpeas
  • 1 tablespoon baking soda
  • 7 large garlic cloves, unpeeled
  • 1/2 cup extra-virgin olive oil
  • 1/4 teaspoon ground cumin, plus more for garnish
  • 1/2 cup tahini, at room temperature (see Note)
  • 1/4 cup plus 1 tablespoon fresh lemon juice
  • Salt
  • Paprika, for garnish
  • 1/4 cup chopped parsley
  • Pita bread, for serving

Directions

  1. 1
    {"0":"1. In a medium bowl, cover the dried chickpeas with 2 inches of water and stir in the baking soda. Refrigerate the chickpeas overnight. Drain the chickpeas and rinse them under cold water.","2":"2. In a medium saucepan, cover the chickpeas with 2 inches of fresh water. Add the garlic cloves and bring to a boil. Simmer over moderately low heat until the chickpeas are tender, about 40 minutes. Drain, reserving 10 tablespoons of the cooking water and 2 tablespoons of the chickpeas. Rinse the chickpeas under cold water. Peel the garlic cloves.","4":"3. In a food processor, puree the chickpeas with 1\/2 cup of the reserved cooking water, 1\/4 cup of the olive oil and 6 of the garlic cloves. Add the cumin along with 1\/4 cup each of the tahini and lemon juice and process until creamy. Season the hummus with salt and transfer to a","5":"serving bowl.","7":"4. Wipe out the food processor. Add the remaining 1\/4 cup of tahini, 1\/4 cup of olive oil, 2 tablespoons of reserved cooking water, 1 tablespoon of lemon juice and garlic clove and puree.","9":"5. Using a ladle, make an indent in the center of the hummus. Spoon in the tahini-lemon mixture. Sprinkle the hummus with the cumin and paprika. Garnish with the reserved whole chickpeas and the parsley, and serve with pita bread."}

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