Hummus Mashaushe (Israeli Galilean-Style Hummus)

"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."
 
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Ready In:
1hr 50mins
Ingredients:
8
Yields:
3 cups
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ingredients

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directions

  • 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.

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