Hummus Dip

  • Yield: 16 servings
  • Prep: 10 mins
  • Cook: 0 mins


1teaspoon freshly squeezed lemon juice
2teaspoons ground cumin
1teaspoon salt
1teaspoon hot red pepper, chopped
1tablespoon minced garlic
4-- pickled jalapeno peppers, seeded and chopped
18ounces dry chickpeas (or 5 cups cooked chickpeas)
1tablespoon baking soda, plus 1/2 teaspoon
2/3cup tahini
1tablespoon freshly squeezed lemon juice
2-- garlic cloves, crushed
-- Salt to taste
Garnish, optional:
-- Tahini
-- Olive oil
-- Chopped parsley
-- Chopped onion
-- Whole chickpeas


  1. To prepare sauce, combine all ingredients; let stand 1 hour.
  2. To prepare hummus, soak chickpeas overnight in a large bowl of cold water with 1 tablespoon of baking soda. Drain, rinse and put in a large saucepan. Add water to cover by 2 inches. Add remaining baking soda and bring to a boil. Cook, covered, over low heat 2 to 3 hours until chickpeas are very soft. Cool slightly; drain, saving some of the cooking liquid.
  3. Place chickpeas and 2/3 cup tahini in food processor and process until almost smooth. Add some cooking liquid if paste is too thick. Add lemon juice, garlic and salt.  For a richer hummus, add another 1/3 cup tahini.
  4. To serve, make a crater in center of hummus; fill with tahini and sauce. Sprinkle with olive oil, parsley, onion and whole chickpeas.

Recipe from The Book of New Israeli Food, A Culinary Journey, by Jana Gur, 2007.

Nutritional Info *per serving

  • Calories 150
  • Glycemic Load 3
  • Fat 7g
  • Saturated Fat 1g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 2.5g
  • Cholesterol 0mg
  • Sodium 450mg
  • Potassium 200mg
  • Carbohydrate 17g
  • Fiber 4g
  • Sugars 3g
  • Protein 6g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 4%
  • Calcium 4%
  • Iron 10%