Homemade Israeli Hummus (Pareve)
Homemade Israeli hummus is a vegan Middle Eastern dip prepared from dried chickpeas, tahini, lemon, and garlic, with optional topping suggestions.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Soak dried chickpeas in cold water overnight.
-
Drain and rinse the soaked chickpeas. Place them in a stockpot with baking soda and cover with cold water by 2 inches; begin boiling.
-
Once boiling, skim any foam, then cover and simmer for 45-60 minutes until tender.
-
Reserve 1/2 cup of cooking liquid. Drain and rinse the chickpeas, optionally reserving a small amount for garnish.
-
Combine cooked chickpeas, tahini, lemon juice, garlic, salt, pepper, and paprika in a food processor. Puree until smooth, adjusting consistency with reserved liquid, lemon juice, or tahini.
-
Serve hummus in a dish with a central well. Garnish with reserved chickpeas (if used), olive oil, chopped parsley, and paprika.