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Recipe Collection

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Prep time: 25 min

Cook time: 1.5 hr

Yield: 6 servings

Hummus, houmous, hummous, hommos, humos, hommus. However you spell it, or say it, an authentic bowl of this chickpea spread is unmistakable. Here is the real thing with fresh and simple ingredients. It will make you feel like you’re walking the streets of Israel, without all the traffic of course!


  • Hummus
  • 1 cup small dried chickpeas (or canned chickpeas, see note below)
  • 1 tablespoon plus a pinch baking soda
  • 1/2 cup tahini (not raw)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice or more to taste
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin
  • salt to taste
  • Pita Chips
  • 1 8-inch pita bread
  • 1 tablespoon olive oil
  • sea salt


  • Hummus: Thoroughly rinse the chickpeas in a colander and pull out damaged beans or small stones. Put the beans into a bowl and let soak overnight in clean, cool water and 1 tablespoon baking soda. The water should be at least twice the height of the beans because they will nearly double in volume by morning. After soaking, rinse the beans again and place in a medium pot. Fill with clean water to cover beans and a pinch of baking soda, then add an additional 4 cups of water as the liquid will reduce considerably. Bring to a boil and allow to simmer at low-medium heat for about 1½ hours or until you can squish a chickpea between two fingers with little effort. Remove from heat and let cool slightly. Drain the beans in a colander, reserving 2 cups of the cooking liquid. Transfer the beans to a large bowl and mash while slowing adding the olive oil, tahini and lemon juice. Use a combination of a hand blender and fork to mash mixture. A food processor on pulse will work fine, but give you less control. Blend in the garlic, cumin and salt. Slowly add the reserved cooking water until you reach your desired consistency.
  • Note: If you need to use canned chickpeas instead of dried (this busy gal will never judge!), buy a 30-ounce can which should yield approximately 3 cups of cooked beans. One dry cup swells to about three times its size when soaked and boiled. Pop the can, drain the beans and rinse with fresh water. Be sure to reserve the liquid in the can to dilute the mixture. Blend with the olive oil, tahini and lemon juice and proceed with the recipe from there. You may not need to add salt, so taste before seasoning.
  • Pita Chips: Preheat the oven to 425 degrees F. Brush both sides of the pita bread with olive oil and sprinkle with salt. Cut each pita into 8 wedges. I use my pizza wheel for clean edges. Place the wedges on a nonstick pan. Bake for 4 minutes per side or until crispy. This makes 2 servings of pita chips.

2 Responses

  1. Evelyn Blackwell says:

    I liked your recipe for hummus, pardon the spelling, The thing I wanted to know is how to finish it off so it looks like the photo, top with chickpea and olive oil. Are the chickpeas roasted and mixed with olive oil?

    • Merav Levkowitz Merav Levkowitz says:

      It’s just a drizzle of olive oil and some of the cooked or canned chickpeas (instead of blending them all, set a bit aside to use as garnish).

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