Palestinian
Hummus
Palestinian hummus is made from chickpeas cooked until very soft, then blended warm with tahini, lemon, garlic, and salt until smooth and airy. It is served spread in a shallow bowl with good olive oil, sumac, parsley, and a few whole chickpeas.
Ingredients
- Dried chickpeas1/2 cup
- Baking soda1/2 tsp, divided
- Tahini1/3 cup
- Fresh lemon juice3 tbsp
- Garlic clove1 small
- Fine salt3/4 tsp, plus more to taste
- Ice-cold water3 to 5 tbsp
- Extra-virgin olive oil1 tbsp, for serving
- Ground sumac1/2 tsp, for serving
- Fresh parsley1 tbsp, finely chopped
- Reserved cooked chickpeas2 tbsp, for serving
Method
- Place the dried chickpeas in a bowl with plenty of water and 1/4 teaspoon baking soda, then soak overnight until well swollen.
- Drain and rinse the chickpeas, then place them in a pot with fresh water and the remaining 1/4 teaspoon baking soda.
- Bring to a boil, skim off the foam, then simmer until the chickpeas are very soft and easily crush between your fingers, about 60 to 75 minutes.
- Reserve 2 tablespoons of whole chickpeas for serving, then drain the rest while still warm.
- Crush the garlic with the salt, then stir it with the lemon juice and let it sit for 5 minutes to mellow.
- Blend the warm chickpeas in a food processor until they form a thick paste.
- Add the tahini, lemon-garlic mixture, and 3 tablespoons ice-cold water, then blend for several minutes until very smooth, pale, and creamy.
- Add more ice-cold water, 1 tablespoon at a time, until the hummus is soft enough to spread but still holds its shape.
- Taste and adjust with more salt or lemon juice if needed.
- Spoon the hummus into a shallow bowl and use the back of a spoon to make a wide swirl.
- Top with olive oil, the reserved chickpeas, sumac, and chopped parsley, then serve at room temperature with warm bread.
Common questions
Can I use canned chickpeas instead of dried chickpeas for Palestinian hummus?
Yes. Use 2 to 2 1/2 cups canned chickpeas, drained and rinsed, and simmer them 10 to 15 minutes with a pinch of baking soda to soften. The texture will be good, though dried chickpeas usually make hummus smoother.
How long does hummus take if I start with dried chickpeas?
Plan ahead: overnight soaking, then about 60 to 75 minutes simmering until very soft. After that, blending takes a few minutes. For the best texture, process the chickpeas while still warm.
What are the most common mistakes when making hummus?
Undercooking the chickpeas and underblending are the biggest issues. Also avoid adding too much water at once, skipping the lemon-garlic rest, or using chickpeas that are cold and firm. Salt at the end only if needed.
How should I store leftover hummus, and how long does it last?
Store hummus in an airtight container in the refrigerator, with a thin layer of olive oil on top if you like. It keeps well for 4 to 5 days. Stir before serving; add a spoonful of cold water if it thickens.
What is the best way to serve hummus, and what can I garnish it with?
Spread it in a shallow bowl, swirl the top with a spoon, then add olive oil, reserved chickpeas, chopped parsley, and a pinch of sumac. Serve with warm pita, vegetables, or alongside grilled meats and salads.