Good hummus doesn’t need much — but it does need intention.
This Israeli-style hummus is inspired by the kind you’d find in Tel Aviv hummus shops: smooth, rich, and built around tahini first, chickpeas second. It’s not whipped into submission or weighed down with tricks. Instead, it leans into balance — fresh lemon, plenty of tahini, just enough garlic, and a quiet touch of cumin to round everything out.
The texture is the real reward here. Giving the processor time to work and adding water slowly turns a few simple ingredients into something creamy and spreadable without feeling heavy. This is hummus meant to be eaten fresh, spooned generously, and finished simply with good olive oil and whatever toppings you have on hand.
I like serving this with warm pita, but it’s just as good alongside vegetables or as part of a casual spread with dishes like Savory Mushroom & Garlic Baguette Toasts or High-Fiber Mediterranean Veggie Wrap when you’re building a relaxed table. It’s unfussy food that invites you to slow down and enjoy it while it’s at its best. This recipe uses proper seasoning — covered in Cooking 101
Israeli Hummus
Ingredients
- 2 – 15 oz cans chickpeas
- 4 garlic cloves, peeled
- 1 large lemon
- 1 teaspoon kosher salt
- 2/3 cup tahini, Soom is the best. You can find it on Amazon
- 1/4 cup water
- 1/2 teaspoon ground cumin
Equipment
Instructions
- Process garlic, lemon juice, and 1 tsp salt in a food processor until coarsely pureed
- Add tahini and pulse to combine
- With the motor running, add ¼ cup ice water very slowly until the mixture is smooth and thick
- Add the chickpeas and cumin and process, scraping down the sides as needed, until the mixture is extremely smooth, about 4 minutes. Thin with more water if you prefer a thinner consistency. Taste and season with more salt, lemon, juice, or cumin as desired. Go crazy and add some olive oil or red pepper flakes.
- Spoon hummus into shallow bowl, make a dent in the center and drizzle with good olive oil and top as desired.
- Hot smoked paprika, fresh lemon juice, chopped parsley, radishes, beets, pickled egg, fried garlic, chicken, fried chicken skin, pickled anything really
