Israeli Hummus with Paprika and Whole Chickpeas

PUBLISHED ON: 07.23.2009
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
Salt
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.

  • Your hummus looks yummy! I love it. I have never tried to make hummus with paprika and parsley. Thanks to give me the idea!

  • 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.

  • The hummus recipe is very smooth with a mild nutty taste that comes from the tahini-No doubt the tahini is a key ingredient.

  • Your Blog is great! Congratulations.

  • here again…….the hummus looks yum…n i like the whole chickpeas in it….your tips about hummus are very useful…..as 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….

  • 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.

  • Hi Velva! Thanks for visiting my blog. You have a lovely blog dear and I enjoyed reading your Hummus.

  • YUM! I love hummus but always end up just buying it at the store – thanks for this recipe! It looks great!

  • 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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