You are here: Home » Recipes » Israeli Hummus Dip Israeli Hummus Dip Recipe by Our Cookbook Collection Yield 6 cups This hummus starts with dried garbanzo beans. Cooking them yourself, instead of using canned, makes all the difference. PrintEmail Ingredients Sauce:1 teaspoon freshly squeezed lemon juice2 teaspoons ground cumin1 teaspoon salt1 teaspoon hot red pepper, chopped1 tablespoon minced garlic4 -- pickled jalapeno peppers, seeded and choppedHummus:18 ounces dry chickpeas (or 5 cups cooked chickpeas)1 tablespoon plus 1/2 teaspoon, baking soda2/3 cup tahini1 tablespoon freshly squeezed lemon juice2 -- garlic cloves, crushed -- Salt to tasteGarnish: -- Tahini -- Olive oil -- Chopped parsley -- Chopped onion -- Whole chickpeas Instructions To prepare sauce, combine all ingredients; let stand 1 hour. 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. 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. To serve, make a crater in center of hummus; fill with tahini and sauce. Sprinkle with olive oil, parsley, onion and whole chickpeas. Adapted from Jana Gur's The Book of New Israeli Food, A Culinary Journey (2007).