Yield: Makes 2-1/2 cups
Servings: 8 to 10
This fluffy dip, based on the author’s travels in Israel, has a creamy, nutty flavor unlike anything you’ll find in a grocery store. Serve with pita, cucumbers, peppers, or carrots.
Make Ahead Tips
The hummus can be made up to 3 days ahead; garnish just before serving.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
The best hummus I have ever had. I make this at parties often and people just go nuts for it. It disappears.
Because there isn't as much lemon juice, tahini, or olive oil in this recipe compared to other hummus recipes, the chickpea flavor really dominates. Therefore, the quality of this recipe comes down to the dried chickpeas you use. I use Palouse Brand (you can buy on Amazon).
The variant of this with almonds and harissa is amazing.
I make a batch for the household and stir in the harissa for a little kick...this has become the replacement for mayonnaise for my wife and I when making wraps and sandwiches.
I can't go back to store bought hummus now.
If doubling this recipe, do you need to double the amount of water?
I cheat and use Goya chick peas. The recipe is fantastic and so light and creamy! Highly recommend - easy to make.
Interesting reading the other reviews. It was more work, but easily the best hummus I've ever had and everyone loved it. Grocery store hummus has lost all appeal!
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?