Try This Israeli-Style Hummus Recipe for a Healthy Snack

Name: Israeli-Style Hummus
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: ½ cup fresh lemon juice; 1 clove garlic, peeled; ¾ cup tahini (stir before measuring); 2 (15-oz) cans chickpeas, drained and rinsed; ¼ tsp ground cumin

Once you make this easy homemade hummus recipe, you won't go back to the store-bought brands in Westchester.

For something so simple, a lot of the best hummus recipes are surprisingly time-consuming (who wants to peel a can of chickpeas?). This recipe will give you ultra-smooth and creamy Israeli-style hummus without jumping through a bunch of complicated hoops. Use the best quality tahini here (it makes a difference) and serve plain or with a host of different toppings.

Everyone loves hummus, and it’s a go-to for adults and kids alike. It’s versatile and can be an addition to a larger dinner or an ideal afternoon snack, making it a great recipe to have on hand.

Now, for those who have time to go the extra mile for a creamier hummus, try adding a pinch of baking soda to the cooking water, blending the chickpeas while they’re hot, or peeling the chickpeas. Another hummus hack is adding an ice cube to the hummus mixture before blending to incorporate air into the mixture. This technique helps to create an extra light and fluffy hummus. Be careful, though. Once you make this recipe once, you won’t be going back to store-bought hummus!

If you are in a pinch and need to pick up hummus at the supermarket, opt for Sabra, as the company’s headquarters are located in White Plains. We guess you could say Westchester is the hummus HQ of the Hudson Valley!

Hummus Toppings:

Although toppings aren’t a necessity, it never hurts to add more flavor to your Israeli-style hummus. Here are a few options.

Roasted red peppers, smoked paprika, and fresh mint make for an intriguing pop of color atop your hummus.
Have extra chickpeas? Fry them up and toss them on top with chopped parsley and hot smoked Spanish paprika.
For those who believe less is more, top your hummus with a handful of fresh chopped green onions, chives, or rosemary.
Sprinkle pine nuts, chopped walnuts, slivered almonds, or sunflower seeds on top of the hummus.

Israeli-Style Hummus

Course: Appetizers, SnacksCuisine: IsraeliDifficulty: Medium

Servings

10

servings

Prep time

5

minutes

Cooking time

15

minutes

Total time

20

minutes

This hummus recipe is easy to prepare and tastes so much better than the store-bought stuff.

Ingredients

½ cup fresh lemon juice
1 clove garlic, peeled
¾ cup tahini (stir before measuring)
2 (15-oz) cans chickpeas, drained and rinsed
¼ tsp ground cumin

Directions

In a food processor, combine lemon juice, garlic, and a pinch of salt, and process until the garlic is finely minced. Steep mixture for 5 minutes.
Add tahini and ¼ cup of water. Process for 1-3 minutes, until everything comes together and the texture looks like very thick buttercream. (Note: At first, it will seize and clump; just keep processing.)
Add chickpeas and cumin and process for a full 5-7 minutes, scraping down the sides halfway through. Add water, a couple tablespoons at a time, to loosen the mixture as needed.
Season with salt and more lemon juice to taste. To get a looser texture, add water, one tablespoon at a time, processing thoroughly after each addition.