Prep 20 mins
Cook 1 hr 30 mins
This recipe is from a meal served at a kibbutz near the Sea of Galilee, Israel. The cuisine of the area is a mish-mash of Arab and Druze influence along with Jewish Diaspora thrown into the pot.
- 1 1⁄2 cups dried garbanzo beans, soaked overnight drained
- 1⁄2 cup tahini
- 3⁄4 cup olive oil
- 1⁄4 cup fresh lemon juice
- 2 teaspoons ground cumin
- 2 garlic cloves, peeled
- 1 small red Thai chile, stemmed seeded
- kosher salt, to taste
- Bring chickpeas and 4 cups water to a boil in a 4-qt saucepan. Reduce heat to medium-low and cook, covered, until chickpeas are very tender, approximately 1-1 1/2 hours.
- Drain, reserving 1/2 cup cooking liquid. Cool to room temperature. Transfer all but 3/4 cup chickpeas to a food processor and add the tahini, oil, lemon juice, cumin, garlic, chile, and salt. Puree until smooth.
- Add reserved cooking liquid and continue to puree until airy in consistency, about 5 minutes. Transfer hummus to a serving dish.
- Top with remaining whole chickpeas, drizzle with more oil, and sprinkle with salt.