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Israeli Hummus

No matter where you are in the world, the common experience that brings us all together is food – especially in times of celebration! Israeli (Middle Eastern) cuisine is known for its rich, full flavours. A favourite in Israel (and at the JCC too!) is Hummus, and there is nothing like a recipe that is fresh and homemade.


Prep Time: 15 minutes
Cook Time: 180 minutes
Total Time: 195 minutes
Yield: 6 servings



  • 2 cups dried chickpeas (canned is okay too)
  • 1 onion, peeled and cut into quarters
  • 5 cloves garlic
  • 1 bunch fresh parsley (optional)
  • 1 teaspoon. cumin (optional)
  • ½ cup tahini
  • Juice of 1 lemon
  • Salt



  1. Put chickpeas in a large bowl, cover with water, and soak overnight. Change the soaking water at least once.
  2. Drain and rinse chickpeas, put in a large pot, and cover with plenty of cold water.
  3. Add onion and garlic and bring to a boil. Simmer until chickpeas are tender, 2 to 3 hours (alternately, cook in a pressure cooker for at least 1½ hours after it starts to boil). Add the parsley and cumin to the cooking water if you like.
  4. Drain chickpeas and remove herbs, reserving some of the cooking liquid.
  5. Set aside ¼ cup of chickpeas. Grind the remaining chickpeas along with the cooked onion and garlic in a food processor.
  6. Gradually add lemon juice, tahini, and salt until you have a smooth, uniform paste. Slowly pour in reserved chickpea liquid until the desired consistency is reached. Taste and adjust the seasoning.
  7. Pour into a bowl and serve topped with a drizzle of olive oil, the reserved chickpeas, paprika, and coarsely chopped parsley leaves.
  8. Variation: Make green hummus by adding ½ bunch fresh parsley, and ½ bunch fresh cilantro.

From jamiegeller.com