Israeli-Style Hummus is super creamy and for me the creamier the hummus, the better. I can also eat this stuff with a spoon – no sides needed (although recommended).
One of the ways you achieve this is by cooking the chickpeas in their aquafaba (that’s the liquid they come in), along with baking powder, until they’re falling apart. You then blitz the hell out of them, so you’ll need a food processor, stand or stick blender for this recipe. You’ll also need to like garlic.
Serve with a salad, flatbreads and Herby Lentil Falafel for the ultimate meze meal. Make sure you blitz the hummus properly to achieve that smooth and silky texture.
- 1 tin chickpeas, including aquafaba
- 1-2 cups water
- 1 tsp baking powder
- 1/2 cup tahini
- 1 clove garlic
- 1 lemon, zested and juiced
- 1/2 tsp cumin
- salt & black pepper, to taste
- olive oil, to serve
- In a pot over medium-high heat, place the chickpeas, their aquafaba (canning liquid), baking powder and enough extra water to just cover the chickpeas.
- Cook chickpeas for 20-30 minutes, until they begin to crumble and break apart.
- Drain the chickpeas but reserve about 1/2 a cup of the cooking liquid (you’ll need this again in a bit), and allow chickpeas to cool slightly for about 10 minutes.
- Place the tahini, garlic, lemon zest and juice, cumin, salt and pepper in a food processor and blend until coarsely pureed.
- Add the chickpeas and blend until smooth.
- Slowly add about a 1/4 cup of the reserved liquid and continue blending until fully combined. If you want your hummus to be a little thinner, add more liquid but be careful not to make it too thin.
- Check for seasoning and adjust to taste with more lemon juice, cumin, salt or pepper if needed.
- Pop in the fridge for about 30 minutes before serving.
- Spoon into a shallow bowl, make a well in the centre with the back of a spoon and drizzle with olive oil before serving.
- Sprinkle with desired toppings (see Notes below).
My favourite way to eat hummus is with a spoon while standing in the kitchen, but if you prefer sitting and are wanting more of a substantial snack then add a few 80’s veg sticks like carrots, celery and cucumber.
Hummus makes a great sandwich spread, especially paired with cheese and tomato.
You can also use hummus to make a creamy salad dressing by adding a few spoonfuls to a jar or bottle, adding sunflower or olive oil, red wine vinegar, salt & black pepper. Shake vigorously to emulsify and use as needed.
Crispy Spiced Chickpeas, chopped flat-leaf parsley, smoked paprika, cumin, sliced red onion, lemon juice, Sumac, Za’Atar.