Hummus Israeli Style

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Israeli-style hummus is famous for its ultra-creamy, almost whipped texture and bold tahini flavor. Unlike chunkier Levantine versions, this style blends the chickpeas with ice water and lemon until velvety smooth, then finishes with a generous pool of olive oil and warm pita on the side.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 18 gFat
• 2.5 gSaturated Fat
• 25 gCarbs
• 7 gFiber
• 3 gSugar
• 9 gProtein
• 480 mgSodium
• 380 mgPotassium
• 85 mgCalcium
• 3 mgIron
• 9 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the hummus base

• 1 1/2 cups (300 g) dried chickpeas, soaked overnight and drained
• 1 tsp baking soda
• 1 small garlic clove, roughly chopped
• 1/2 cup (120 g) high-quality tahini, stirred well
• 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
• 1 tsp fine sea salt, plus more for the cooking water
• 1/2 tsp ground cumin
• 1/2 to 3/4 cup (120-180 ml) ice-cold water

For serving

• 3 tbsp extra-virgin olive oil
• 1 tsp sweet paprika or sumac
• 2 tbsp chopped fresh flat-leaf parsley
• 4 warm pita breads, for serving

Directions

1. Place the soaked chickpeas in a large pot, cover with fresh water by 2 inches, add the baking soda and 1 tsp salt, and bring to a boil. Reduce the heat and simmer 45-60 minutes, skimming any foam, until the chickpeas are very tender and beginning to fall apart.
2. Drain the chickpeas well, reserving a few whole ones for garnish. Rinse under warm water to remove any foamy residue, then gently rub a handful between your palms so the loose skins slip off; discard the skins for the smoothest texture.
3. In a food processor, combine the warm chickpeas, garlic, tahini, lemon juice, cumin, and 1 tsp salt. Process for 1 minute, scraping down the sides, then with the machine running, slowly drizzle in the ice water until the hummus becomes pale, light, and silky-smooth, about 2-3 minutes total.
4. Taste and adjust with more salt or lemon juice. The hummus should be creamy enough to hold a slow swirl when you run a spoon through it; if it is too thick, blend in another splash of water.
5. Spoon the hummus onto a wide plate or shallow bowl, using the back of a spoon to create a wide well in the center and swooping ridges around the edge.
6. Drizzle the olive oil generously into the well, scatter the reserved whole chickpeas on top, and dust with paprika or sumac and chopped parsley. Serve warm with pita on the side.
7. Store leftover hummus in a sealed container with a thin layer of olive oil on top in the refrigerator for up to 4 days. Stir well before serving and add a splash of water if it tightens up.

Cook’s Notes

• Use a high-quality tahini made from 100% hulled sesame seeds for the smoothest, least bitter flavor.
• Peeling the cooked chickpeas is the secret restaurant trick for that signature ultra-creamy Israeli texture.
• Add ice water slowly while blending; cold liquid helps whip air into the hummus, making it lighter and fluffier.
• Serve hummus at room temperature or slightly warm, not cold from the fridge, for the best flavor and consistency.
• For a quick version, substitute two 15-oz cans of chickpeas (rinsed) for the dried beans and skip the soaking step.

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