Authentic Israel Hummus | Abu Hassan Hummus Recipe
Prep time
Cook time
Total time
I'm obsessed with Israeli hummus, specifically Abu Hassan's hummus, which I discovered during my trip to Israel. The best & smoothest hummus I have ever had was in Jaffa and I learned how to replicate it at home with a special ingredient: baking soda.
Author: The Edgy Veg
Recipe type: Appetizer
Cuisine: Middle Eastern
Serves: approx. 3 cups
Ingredients
- 1 cup dried chickpeas
- 2 tsp baking soda, divided
- 1 tbsp + 1 tsp sea salt, divided
- 1 bay leaf
- 5 cloves garlic
- ½ onion
- ¼ cup lemon juice
- ⅔ cup tahini
- ½ tsp cumin
- 1 cup reserved chickpea cooking liquid (this amount is an estimate)
- extra virgin olive oil, parsley, chopped kalamata olives, for garnish
Instructions
Make Ahead:
- Soak chickpeas overnight by placing dried chickpeas, 1 tbsp sea salt, 1 tsp baking soda, and 4 cups of water in a large container.
- Stir to help salt and baking soda dissolve and allow the chickpeas to soak in the fridge overnight.
Next Day:
- Rinse soaked chickpeas with cold water and be sure to remove any stones, stick or other harvesting debris. Place them into a pressure cooker.
- Add 1 tsp salt, 1 tsp baking soda, 1 bay leaf, 1 garlic clove, and ½ onion to the pressure cooker and cover completely with water, covering 2 inches above the chickpeas.
- Set the pressure cooker to high and 10 minutes. After it beeps allow it to release naturally for 15 minutes.
- Meanwhile, puree 4 garlic cloves, lemon juice and salt in a food processor. Scrape down the sides, to ensure all the garlic is sitting in the lemon juice and allow it to soak while the chickpeas are cooking.
- When chickpeas are done cooking, remove the onion and bay leaves.
- Drain the chickpeas but reserve the liquid. Set aside the chickpeas and chickpea liquid.
- To the food processor, add the tahini and start to blend. Add the reserved chickpea water, one tablespoon at time until the tahini is smooth.
- Add the chickpeas and 1 cooked clove garlic, cumin and to the food processor.
- Blend adding 1 tbsp of chickpea liquid at a time until desired smoothness is reached. This could take 5-8 mins of blending. The hummus should be very smooth, and light. Taste, and adjust salt accordingly.
- Scoop the hummus into a serving bowl and top with a drizzle of olive oil, chopped fresh parsley, ful (optional), Meshabha (optional) and served with sliced onion and pita.
Nutrition Information
Serving size: ¼ cup Calories: 149 Fat: 8.3g Saturated fat: 1g Carbohydrates: 15g Sugar: 1.7g Sodium: 812mg Fiber: 5g Protein: 6.1g Cholesterol: 0mg
Recipe by The Edgy Veg at https://www.theedgyveg.com/2020/02/11/israel-hummus-abu-hassan-recipe/