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Basic Hummus Dip

Since soaking and cooking takes a lot of time, you might want to double this recipe and freeze in small batches with some of the cooking liquid.

Ingredients (serves 8-10)
  • 1 pound 2 ounces small dry chickpeas
  • 1 tablespoon and 1/2 teaspoon baking soda
  • 1 cup raw tahini
  • 1 tablespoon freshly squeezed lemon juice
  •  2 cloves garlic, crushed
  • Salt to taste
  1.  Soak the chickpeas overnight in a large bowl of cold water with one tablespoon of baking soda.
  2. Drain and rinse the chickpeas and put them in a large pan. Add water until it reaches an inch above the chickpeas. Add the remaining 1/2 teaspoon of baking soda and bring to a boil. Cook covered over low heat for 2 to 3 hours, until the chickpeas are very soft. Cool slightly, drain and save some of the cooking liquid.
  3. Put the chickpeas in a food processor, add 2/3 cup of the tahini and process until almost smooth. If the paste is too thick, add a few tablespoons of the cooking liquid. Season with lemon, garlic and salt; taste and adjust the seasoning. For a richer creamier version, add the remaining tahini and process until the hummus is completely smooth and fluffy.

Variations: Galilee Style Hummus: Set aside 1 cup of cooked chickpeas. Purée the rest with 1/2 cup of raw tahini and the seasonings. Add the whole chickpeas and mix, slightly mashing the chickpeas. The texture should remain somewhat chunky. 

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Photo: Eilon Paz (from "The Book of New Israeli Food")



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