RECIPE
12 INGREDIENTS12 STEPS9HR 25MIN

Israeli-Style Hummus

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The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
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I'm obsessed with Israeli hummus, specifically Abu Hassan's hummus, which I discovered during my trip to Israel. The best & smoothest hummus I have ever had was in Jaffa and I learned how to replicate it at home with a special ingredient: baking soda.

9HR 25MIN

Total Cooking Time

12

Ingredients
The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
1 cup
Dried Chickpeas
1/2 Tbsp
Baking Soda , divided
1 Tbsp
plus 1 tsp
5 cloves
1/2
Onion
2/3 cup
Tahini
1/2 tsp
Ground Cumin
to taste
Extra-Virgin Olive Oil
for garnish
to taste
for garnish
to taste
for garnish
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Author's Notes

Serve with pita, chips or veggie sticks.

Directions

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Step 1
Soak Dried Chickpeas (1 cup) overnight by placing dried chickpeas, Sea Salt (1 Tbsp) , Baking Soda (1 tsp) , and 4 cups of water in a large container.
Step 2
Stir to help salt and baking soda dissolve and allow the chickpeas to soak in the fridge overnight.
Step 3
Rinse soaked chickpeas with cold water and be sure to remove any stones, stick or other harvesting debris. Place them into a pressure cooker.
Step 4
Add Sea Salt (1 tsp) , Baking Soda (1 tsp) , Bay Leaf (1) , Garlic (1 clove) , and Onion (1/2) to the pressure cooker and cover completely with water, covering 2 inches above the chickpeas.
Step 5
Set the pressure cooker to high and 10 minutes. After it beeps allow it to release naturally for 15 minutes.
Step 6
Meanwhile, puree Garlic (4 cloves) and Lemon Juice (1/4 cup) in a food processor. Scrape down the sides, to ensure all the garlic is sitting in the lemon juice and allow it to soak while the chickpeas are cooking.
Step 7
When chickpeas are done cooking, remove the onion and bay leaves.
Step 8
Drain the chickpeas but reserve about 1 cup of the liquid. Set aside the chickpeas and chickpea liquid.
Step 9
To the food processor, add the Tahini (2/3 cup) and start to blend. Add the reserved chickpea water, one tablespoon at time until the tahini is smooth.
Step 10
Add the chickpeas and 1 cooked clove garlic, and Ground Cumin (1/2 tsp) to the food processor.
Step 11
Blend adding 1 tablespoon of chickpea liquid at a time until desired smoothness is reached. This could take 5-8 mins of blending. The hummus should be very smooth, and light. Taste, and adjust salt accordingly.
Step 12
Scoop the hummus into a serving bowl and top with a drizzle of Extra-Virgin Olive Oil (to taste) , Fresh Parsley (to taste) , and Kalamata Olives (to taste) .

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