Israeli Style Hummus adapted from “Jerusalem: A Cookbook”


As I’ve mentioned before on this page, hummus and I were in a rather serious relationship during my trip to Tel Aviv. I ate it at least one a day during my entire visit and never tired (if you’re curious about the rest of my food adventures, click here ).

Coming back to the States I knew I needed to try making hummus the Israeli way, dried chickpeas and all. And since Trader Joe’s began selling tahini for less than $5.00 a jar, I no longer had an excuse to not test it out.

Hummus is a perfect snack for any time of day with a great mix of protein, fiber, and healthy fats to keep you full.

If I was to embark on this quest I knew I needed the guidance of seasoned experts in Israeli cuisine. The below recipe is lightly adapted from the fantastic tome “Jerusalem: A Cookbook” by Yotam Ottolengi and Sami Tamimi. Highly recommended for lovers of the Mediterranean diet!

“You’re the best thing that’s ever been mine. – Taylor Swift” – Emily Frigon


  • 1 and 1/2 cups dried chickpeas
  • 1 tsp baking soda
  • 6 and 1/2 cups water
  • 1 cup tahini
  • 4 TBS freshly squeezed lemon juice
  • 5 cloves garlic
  • 6 TBS ice water
  • salt


  1. The evening before you plan to have the hummus, soak the chickpeas in a large pot of water overnight. The water should be double the volume of the beans (they will expand a great deal as they absorb liquid).*
  2. The next day, drain chick peas in a strainer. Add them to a medium pot over high heat. Add the baking soda and stir constantly for three minutes. They may foam slightly, and that’s OK!
  3. Add water and bring to a boil. Cook for roughly 30 minutes, skimming the top of the mixture periodically for residue. Check garbanzos at the 20 minute mark. Total cooking time will depend on the freshness of your beans. When finished they will be very tender and delicate but not mushy.
  4. Drain the chickpeas. You should have around 3 cups. Reserve any extra beans for topping (this will be a variant on the popular dish “musabaha”).
  5. Blend the beans in a food processor for about a minute. While motor is running, add in all remaining ingredients. After water is added, let processor run for 5 minutes (this sounds long but TRUST me). This will yield the most pillowy and smooth hummus.
  6. Place hummus in the fridge and let rest for 30 minutes before serving.
  7. Once ready, let come to room temperature, drizzling with more tahini, olive oil, lemon juice, parsley, and remaining cooked chick peas.**


*If you don’t feel like using dried beans, Goya canned chickpeas are the next best option. If using canned, skip immediately to Step 4 of method above. It’s worth a shot with dried at least once though! There is a noticeable quality difference.

*In true Tel Aviv fashion, hummus should be eaten with copious amounts of warm pita, mild pickle slices, and wedges of white onion. A spoon works too though.


“Jerusalem: A Cookbook” by Yotam Ottolenghi and Sami Tamimi, copyright 2012. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold.


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