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Israeli-Style Hummus

Scott Phillips

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.


  • 8 oz. dried chickpeas (about 1-1/4 cups)
  • 1 tsp. baking soda
  • 2 to 3 medium cloves garlic, smashed and peeled
  • 1/2 cup tahini
  • 1/4 cup fresh lemon juice; more to taste
  • 1 tsp. fine sea salt; more to taste
  • 1/4 cup extra-virgin olive oil
  • 2 Tbs. coarsely chopped fresh flat-leaf parsley
  • Paprika for garnish (optional)

Nutritional Information

  • Calories (kcal) : 200
  • Fat Calories (kcal): 120
  • Fat (g): 13
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 0
  • Sodium (mg): 260
  • Carbohydrates (g): 16
  • Fiber (g): 4
  • Protein (g): 6


  • Soak the chickpeas in 8 cups cold water in the refrigerator for at least 8 hours and up to 24 hours. Drain.
  • In a large, heavy-duty pot, cook the chickpeas and baking soda over medium heat, stirring often, for 3 minutes. Add 8 cups fresh cold water and the garlic and bring to a boil. Immediately reduce the heat to a simmer and cook until the chickpeas are very tender throughout, about 1 hour. Reserve 1/4 cup of the cooking liquid, and then drain the chickpeas.
  • Transfer the chickpeas to a large bowl, and cover with cold water. Gently agitate the chickpeas with your fingers to help dislodge the skins. Stir with a skimmer or slotted spoon, and remove the skins as they rise to the surface. Drain well. Reserve 2 Tbs. of the chickpeas, and transfer the rest, including the garlic, to a food processor. Purée until the mixture balls up.
  • With the machine running, add the tahini, lemon juice, salt, and chickpea cooking liquid through the feed tube. Scrape down the sides, and purée until very smooth. Transfer to a bowl, cover, and refrigerate at least 30 minutes and up to 3 days. The hummus thickens and the flavors develop as it sits.
  • Just before serving, season to taste with more salt and lemon juice, if necessary. Use the back of a spoon to create a well on the surface of the hummus and drizzle on the olive oil. Scatter the reserved chickpeas, parsley, and paprika, if using, over the top, and serve.

Make Ahead Tips

The hummus can be made up to 3 days ahead; garnish just before serving.


Rate or Review

Reviews (10 reviews)

  • chefbacchus | 08/07/2017

    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.

  • rvisco | 06/08/2017

    If doubling this recipe, do you need to double the amount of water?

  • user-4252011 | 08/01/2016

    I cheat and use Goya chick peas. The recipe is fantastic and so light and creamy! Highly recommend - easy to make.

  • seashine | 04/02/2016

    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!

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