Israeli Hummus Dip

  • Yield: 6 cups


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 plus 1/2 teaspoon, baking soda
2/3cup tahini
1tablespoon freshly squeezed lemon juice
2-- garlic cloves, crushed
-- Salt to taste
-- 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.
Adapted from Jana Gur's The Book of New Israeli Food, A Culinary Journey (2007).