Israeli Hummus
This Israeli hummus (Dizengoff-style) is ultra-smooth, rich, and built around a generous amount of tahini, fresh lemon, and garlic. Inspired by classic Tel Aviv hummus shops, it’s creamy without being heavy and balanced with just a touch of cumin. Finished with olive oil and your favorite toppings, this hummus is meant to be served fresh, spread generously, and enjoyed simply—with warm pita or whatever you have on hand.Thanks for cooking with us. Check out our other recipes. Visit us on Pinterest
Servings 4 cups
Equipment
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
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.
Topping suggestions
- Hot smoked paprika, fresh lemon juice, chopped parsley, radishes, beets, pickled egg, fried garlic, chicken, fried chicken skin, pickled anything really
Notes
Patient Cook Tip: Let the food processor run longer than you think you need. Time is what turns good hummus into great hummus.