Hummus Dip

  • Yield: 16 servings
  • Prep: 10 mins
  • Cook: 0 mins


1teaspoon freshly squeezed lemon juice
2teaspoons ground cumin
1teaspoon salt
1teaspoon hot red pepper, chopped
1tablespoon minced garlic
4-- pickled jalapeno peppers, seeded and chopped
18ounces dry chickpeas (or 5 cups cooked chickpeas)
1tablespoon baking soda, plus 1/2 teaspoon
2/3cup tahini
1tablespoon freshly squeezed lemon juice
2-- garlic cloves, crushed
-- Salt to taste
Garnish, optional:
-- Tahini
-- Olive oil
-- Chopped parsley
-- Chopped onion
-- Whole chickpeas


  1. To prepare sauce, combine all ingredients; let stand 1 hour.
  2. To prepare hummus, soak chickpeas overnight in a large bowl of cold water with 1 tablespoon of baking soda. Drain, rinse and put in a large saucepan. Add water to cover by 2 inches. Add remaining baking soda and bring to a boil. Cook, covered, over low heat 2 to 3 hours until chickpeas are very soft. Cool slightly; drain, saving some of the cooking liquid.
  3. Place chickpeas and 2/3 cup tahini in food processor and process until almost smooth. Add some cooking liquid if paste is too thick. Add lemon juice, garlic and salt.  For a richer hummus, add another 1/3 cup tahini.
  4. To serve, make a crater in center of hummus; fill with tahini and sauce. Sprinkle with olive oil, parsley, onion and whole chickpeas.

Recipe from The Book of New Israeli Food, A Culinary Journey, by Jana Gur, 2007.


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