Israeli Hummus

December 15th, 2011 § 0 comments

Makes 3 cups


2 cups of chick peas, soaked overnight and cooked (reserve ½ cup cooking liquid)
2 cloves garlic, chopped
13 cup tahini
1 teaspoon salt
½ cup extra-virgin olive oil
13 cup lemon juice
1 tablespoon lemon zest
¼ cup extra virgin olive oil
2 tablespoons fresh parsley leaves, chopped fine
1 tablespoon zahtar (optional)


In the bowl of a food processor, add chick peas, garlic, tahini, salt, extra virgin olive oil, lemon juice, and lemon zest and puree until smooth. Addmore of the chickpea liquid to attain a thinner texture. Place the hummus on a flat bowl and using the back of a large spoon make a well in the middle, not too deep. Drizzle the olive oil over the top of the hummus making sure to get a good portion in the center well, but also all over it. Throw the parsley leaves over the top and sprinkle a little zahtar over the top of that! Enjoy with fresh pita!

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