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Homemade Hummus

Visiting Israel, many people are surprised to see people eating entire bowls of hummus on their own. This vegetarian dish is a huge part of Israeli cuisine, and many Israelis love to argue about their favorite hummus shops across the land. We believe that the best way to appreciate the best hummus is to try to make it yourself. Try this simple hummus recipe, and then you’ll be ready for your next trip to Israel.

6 / 10
cook time:
25 min
Canned or home-cooked chickpeas 30 ounce
chickpeas liquid (or more, as needed) 1/3 Cup
Tahini 1/2 Cup
Israeli Olive oil 1/4 Cup
Juice from 2 lemons
Garlic cloves 2 Pcs.
Ground Cumin 1 Tsp
Dead sea Salt 1/2 Tsp
Parsley For garnish
Paprika For garnish
1 Step
Drain the chickpeas but don't discard the liquid. Put a few chickpeas on the side, to be used as a garnish, and keep the liquid in a bowl for a later step. (Don't worry if you forgot to save the liquid. You can substitute it with regular water.)
2 Step
Add the drained chickpeas along with the tahini, olive oil, fresh lemons, garlic, cumin, and salt to the blender. Use two garlic cloves for your basic hummus, but if you’re a garlic lover, feel free to add more.
3 Step
Turn your blender on high and use the tamper to push the ingredients into the blades. Blend for about 30 seconds. The mixture should get very thick. Then add the chickpea water and blend for another 30 seconds. Your hummus should be thick, creamy, and smooth. If you want your hummus to be less thick, add more chickpea water, but be careful not to add too much!
4 Step
To serve, add a few large, heaping spoonfuls to a plate or bowl and give it a swish with the spoon, making a circular indentation in the hummus. This creates a divot for your olive oil to stay in. Then pour your desired amount of olive oil into this circle, and sprinkle some paprika and fresh parsley on top as a garnish.
Recipe made with our
424 Salt110 gr
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