Traditional Palestinian Hummus (with Measurements)

Ingredients

• 2 cups Dry Chickpeas (soaked overnight, then boiled until very soft)
• Enough to cover Water (for soaking chickpeas; also 0.5‑1 cup reserved cooking liquid)
• 1 tsp Salt (adjust to taste)
• 1 cup Tahini (smooth, well‑stirred sesame paste)
• 3 lemons Lemon Juice (freshly squeezed (about 6 tbsp))
• 3 Garlic Cloves (peeled)
• 1 cup Cold Water (ice‑cold, added gradually)
• 2 tbsp Extra‑Virgin Olive Oil (high‑quality Lebanese olive oil for drizzling)
• 1 tsp Paprika (for garnish)
• 1 tsp Ground Cumin (for garnish)

Instructions

1. Soak Chickpeas

   Place 2 cups of dry chickpeas in a large bowl and cover with plenty of room‑temperature water. Let them soak for at least 8 hours or overnight until they have doubled in size.

   Time: PT8H

2. Drain and Rinse

   Drain the soaked chickpeas using a fine mesh sieve and rinse under cold running water.

   Time: PT5M

3. Cook Chickpeas

   Transfer the rinsed chickpeas to a large pot, add fresh water to cover by 2 inches, add 1 tsp salt, bring to a boil, then lower to a gentle simmer, cover with the lid and cook for 2 hours until the beans are extremely soft.

   Time: PT2H

   Temperature: low simmer

4. Reserve Cooking Liquid

   Before draining, scoop out ½ to 1 cup of the hot cooking liquid and set aside; this will be used to thin the hummus and add flavor.

   Time: PT10M

5. Cool Chickpeas

   Drain the remaining water and spread the cooked chickpeas on a tray or large bowl. Let them cool to room temperature, about 1 hour.

   Time: PT1H

6. Blend Base Ingredients

   In the blender, combine the cooled chickpeas, 1 cup tahini, juice of 3 lemons, 3 peeled garlic cloves, 1 tsp salt, and the reserved cooking liquid. Blend until a thick, chunky mixture forms.

   Time: PT10M

7. Add Cold Water for Creaminess

   With the blender running on low, slowly drizzle in ice‑cold water, adding 1‑2 tbsp at a time, until the hummus reaches a smooth, creamy consistency. Total added water should be about 1 cup.

   Time: PT5M

8. Plate and Garnish

   Transfer the hummus to a serving bowl. Use the back of a spoon to create a shallow well in the center, swirl the surface, drizzle 2 tbsp olive oil over the top, and sprinkle paprika and cumin around the edge.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

4 g

Carbohydrates

10 g

Fat

7 g

Fiber

3 g

Ingredient Substitutions

• Instead of Dry Chickpeas: 1 (15‑oz) can of chickpeas, drained and rinsed
• Instead of Salt: sea salt, kosher salt
• Instead of Tahini: almond tahini, sunflower seed tahini
• Instead of Lemon Juice: lime juice
• Instead of Garlic Cloves: 1 tsp garlic paste
• Instead of Extra‑Virgin Olive Oil: light olive oil
• Instead of Paprika: smoked paprika
• Instead of Ground Cumin: sumac

Equipment Needed

• Large Bowl
• Large Pot with Lid
• Fine Mesh Sieve
• Blender
• Measuring Cups
• Wooden Spoon
• Serving Bowl
• Small Fork or Spoon (optional)

Critical Steps — Do Not Skip

• Soaking the chickpeas for at least 8 hours
• Cooking the chickpeas for a full 2 hours to achieve ultra‑soft texture
• Gradually adding cold water while blending to control consistency

Chef Tips from the Video

• Peel chickpea skins for an ultra‑smooth dip; the skins can be slipped off by gently squeezing each bean.
• Use ice‑cold water; the temperature contrast helps emulsify the tahini and creates a silkier texture.
• A good quality tahini and olive oil dramatically improve flavor; cheap tahini can taste bitter.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze in portioned containers for up to 3 months; thaw in fridge before serving.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook and cool the chickpeas up to 2 days ahead; keep reserved cooking liquid refrigerated.
• Blend the hummus and store; add a splash of olive oil before serving to refresh texture.
• Garnish just before serving to keep paprika and cumin vibrant.

Frequently Asked Questions