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Everyone has their own version of how to make hummus – this is my favorite, creamy and thick. This hummus goes really well on challah.
19 ounces Haddar Chickpeas including liquid (reserve some chickpeas to garnish hummus)
1/4 cup Mighty Sesame Tahini Paste (100% sesame seeds)
2-3 cloves garlic or 2-3 cubes Gefen Frozen Garlic
juice of 1/2 a lemon
1/2 teaspoon salt (or more, according to taste)
dash of cumin
olive oil, for sprinkling
za’atar, for sprinkling
Pop the shells off the chickpeas and place the shelled chickpeas into a food processor with the liquid from the can. (An easy way to remove the shells is to place the drained chickpeas on a clean towel and rub gently. The shells will come off in moments!)
Add the tahini paste, garlic and lemon juice and process together until smooth and creamy.
Taste and add salt according to taste. Add cumin and blend again.
Place hummus on a flat plate and make a well in the center using the back of a spoon. Add reserved chickpeas and sprinkle with olive oil and za’atar. Chill before serving.
Yields about 2 cups
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Do cans of chickpeas have more liquid in Israel? This recipe turned out watery
It’s possible. Did you use a 19 oz can?