Tel Aviv-Style Hummus

I’ve always loved hummus and been making it for years. But on my first trip to Israel, I realized that the Israeli hummus is quite different from the one found on European supermarket shelves. More creamy and mild in taste, and made with heaps of tahini, the sesame paste that’s essential on any Israeli table.

Make sure you buy a really good tahini: a light-coloured, runny one, that is so smooth and silky it could be eaten with a spoon straight out of the jar. I’ve tried many brands and am quite loyal to the red-capped Al Arz brand, which is in fact Israeli. You can order it online or find it in some Luxembourg supermarkets.

If you want to make one of my fun (inauthentic) hummus variations, how about trying my luxuriously tasting truffle hummus or my hummus topped with spiced lamb?

Ingredients

400g chickpeas from a jar, drained weight
½ tsp salt
1 small garlic clove
250g tahini
5 tbsp lemon juice (1 ½ lemon)
150ml cold water*

To serve:
good quality olive oil
parsley, chopped
paprika powder
cumin powder

Method

Put the chickpeas in a food processor with the salt. Peel and crush the garlic and add to the blender. Blend into a stiff paste.

With the food processor running, add the tahini and lemon juice, then slowly drizzle the cold water and keep on mixing for about a couple of minutes until you get a super smooth and creamy hummus.

Put the hummus into a container or a bowl covered with cling film and refrigerate for at least 30 minutes.

When ready to serve, swirl a spoon through the hummus and pour some olive oil over. Sprinkle with chopped parsley, paprika and cumin and serve with pitta bread or crackers.

*the amount of water you need depends on how runny your tahini is. You might need a lot more in order to get your desired consistency, so don’t be shy to add more.