Israelis like a strong tahini presence in their hummus. However, this recipe allows you to less if you like. With thin out with ice-cold water, stirring well with a whisk it gives you the best tahini hummus in Israeli style.
Prepared This!
- One cup hummus
- A cup dried chickpeas
- One teaspoon baking soda
- Six tablespoons fresh lemon juice
- Four garlic cloves, grated
- Half cup ice water
- One teaspoon kosher salt
- Half teaspoon ground cumin
Do This!
- Place chickpeas in a large bowl and cover with water to two inches above chickpeas.
- Soak overnight at room temperature.
- Place chickpeas and baking soda in a large Dutch oven.
- Add enough water to cover chickpeas by 5 cups.
- Skim any residue that rises to the surface.
- Reduce heat to medium, cover and simmer fifty minutes.
- Combine juice and garlic in a medium bowl.
- Add tahini, stirring with a whisk, ice water, one tablespoon at a time, stirring with a whisk after each addition until tahini mixture falls off the whisk in thick ribbons.
- Place chickpeas in a food processor.
- Add tahini mixture, process until very smooth.
- Add salt and cumin then process to combine.
- Place hummus in an airtight container
- Refrigerate two hours or up to overnight.