Our basic hummus recipe is smooth and rich in tahini, just as we like it, and can be kept in the fridge for up to three days. You can simply drizzle it with olive oil, and eat it with a pita bread or veggies. You can also play around with the recipe to transform it into the exciting centerpiece of a seriously substantial meal, which is how it is mostly enjoyed in Jerusalem. If you prefer to stick to the basic recipe, you can vary it by folding in cooked and crushed chickpeas for texture, adding some ground cumin, paprika, or adjusting the amount of lemon juice and tahini to your taste.

Ingredients:

• 1 ¼ cups chickpeas
• 1 teaspoon baking soda
• 6 ½ cups water
• 1 cup plus 2 tablespoons light tahini paste
• 4 tablespoons freshly squeezed lemon juice
• 4 cloves garlic, crushed
• 1 ½ teaspoons salt
• 6 ½ tablespoons ice-cold water
• A pinch of spices for garnish (you choose – paprika, cumin, etc).

Preparation:

1. Open cans of chickpeas and rinse in a strainer.
2. Add the chickpeas and baking soda to a medium saucepan over medium/ high heat. Cook for about 3 minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 20 mins. Once done, they should be very tender but not quite mushy, breaking up easily when pressed between your thumb and finger.
3. While chickpeas are cooking, begin cutting vegetables and preparing platter.
4. After 20 minutes, turn off the stove and strain the chickpeas carefully over the sink.
5. Place the chickpeas in a food processor and process until you get a stiff paste.
6. With the machine still running, add the tahini paste, lemon juice, garlic, and 1 ½ teaspoons salt.
7. Finally, slowly drizzle in the iced water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.
8. Transfer the hummus to a bowl and add spices/ herbs for decoration.

If you’re not going to serve the hummus straightaway, refrigerate it with a lid or plastic wrap for freshness. Make sure to take it out of the fridge at least 30 minutes before serving.

Taken From: https://explorepartsunknown.com/jerusalem/recipe-jerusalem-style-hummus/

Reprinted with permission from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi, ©2012. Published by Ten Speed Press, a division of Penguin Random House.