Israeli Hummus with Paprika and Whole Chickpeas

Hummus can can be one of the hardest things to get right. Americans have a misconception that hummus is strong, lemony and garlicky. Not true! Hummus needs to be rich, creamy with a mild nutty flavor. This hummus recipe uses chickpeas that have been soaked overnight with baking soda to soften them.

Israeli Hummus with Paprika and Whole Chickpeas
(Makes 4 cups)
note: recipe from Food and Wine

1/2-lb dried chickpeas
1 Tablespoon baking soda
7 large garlic cloves, unpeeled
1/2-cup extra-virgin olive oil, plus more for drizzling
1/4- teaspoon ground cumin, plus more for garnish
1/2 cup tahini, at room temperature
1/4-cup plus 1 Tablespoon fresh lemon juice
Paprika for garnish
1/4-cup chopped parsley

Serve with warm pita bread.

1. In a medium bowl, cover the dried chickpeas with 2 inches of water and stir in the baking soda. Refrigerate the chickpeas overnight. Drain the chickpeas and rinse them under cold water.
2. In a medium saucepan, cover the chickpeas with 2 inches of fresh water. Add the garlic cloves and bring to a boil. Simmer over low heat until the chickpeas are tender, about 40 minutes. Drain, reserving 6 tablespoons of the cooking water and 2 tablespoons of the chickpeas.
3. In a food processor, puree the chickpeas with 1/2 cup of the reserved cooking water, 1/4 cup of the olive oil and 6 of the garlic cloves. Add the cumin along with 1/4 cup each of the tahini and lemon juice and process until creamy. Season the hummus with salt and transfer to a large dish or bowl.
4. Wipe out the food processor. Add the remaining 1/4 cup of tahini, 1/4 cup of the olive oil, 2 tablespoons of reserved cooking water, 1 tablespoon of lemon juice and garlic clove and puree.
5. Using a ladle, make an indent in the center of the hummus. Spoon in the tahini-lemon mixture. Sprinkle the hummus with the cumin and paprika. Garnish with the reserved whole chickpeas and the parsley, and serve with pita bread.

10 thoughts on “Israeli Hummus with Paprika and Whole Chickpeas

  1. I could eat hummus daily, but I only use canned beans to save the time :)I think my problem is that I sometimes don't add enough tahini.


  2. here again…….the hummus looks yum…n i like the whole chickpeas in it….your tips about hummus are very useful… you serve it with pita bread , we in India serve a spicy chickpea curry with 'bhaturey' which is a fried version of pita….also a baked flat bread called kulche is served with it n is called chhole kulche….i'll tell you when i post the recipe….


  3. Thank you for the tip about soaking the dried chick peas overnight with baking soda added to soften them. I love chick peas, but usually use the canned variety. I must try your dried chick pea softening method the next time I make hummus or other chick pea dishes.


  4. So interesting, I have never heard of the baking soda thing, I will have to try! I agree too, nutty, creamy with garlic and lemon undertones…this looks beautiful!


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