I love love love hummus! Actually, I fell in love when I lived in Israel for 6 months. I learned that hummus is great with everything. As an appetizer, a dip, as a dressing for a salad, as a condiment for a sandwich! Oh, hummus!

    Everyone in Israel will tell you that either them or someone day know makes the best hummus. haha, it is true. There is such a contest around hummus. You will find the ones who add olives, sun-dried tomatoes, beets, or even avocado. Then, you have the ones who replace the tahini with yogurt (I am guilty of that! Pretty often, if I invite people over and someone is allergic I still make it with greek yogurt and it is pretty good!). Lastly, there are plenty of topping options: za’atar, paprika, egg, cilantro. The options are endless. 

A friend introduces me to Ottolenghi’s cookbook: Jerusalem: a cookbook. You can find it here. The book not only has a phenomenal hummus recipe, but every single recipe comes amazing! It truly is a staple in my kitchen. I find myself using his recipes pretty often. I strongly suggest that you buy it! 

I LOVE his hummus recipe. I think it is pretty accurate. The only problem I encounter is that when I do not have time to boil the chickpeas and I use the can ones, the recipe comes more liquidish. I haven’t found the right proportions yet, but, I would say that do not put as much water and tahini as you will use for home cook chickpeas. 


Makes: 500 grams
Prep Time: 30 Mins
Cook Time: 40 Mins


  • 250 gr dried chickpeas
  • 1 tsp of baking soda
  • 1.5 liters water
  • 270 gr tahini paste
  • 4 tbsp lemon juice, 2 lemons
  • 4 garlic cloves, crushed
  • 6 ½ tbsp ice cold water


  1. The night before, put the chickpeas on a medium bowl and cover them with double the amount of water. Leave them to soak overnight.
  2. The following morning place the chickpeas and baking soda on a big pot over high heat stirring constantly, around 3 minutes. Add the water and bring to boil. Occasionally stir removing the foam and any sking as well. Cook the chickpeas for over 40 minutes, they should be tender, not soft. Drain the chickpeas
  3. Place chickpeas on a blender or food processor. Process until you get a stiff paste. With the machine still running add, tahini, lemon juice, and garlic. Blend for two minutes and the ice cold water, one tablespoon at the time. If using right away, decorate and season.

** TIP: The hummus could be refrigerated for ten days. Always season before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *