Must Watch! Best Jerusalem Hummus From Scratch- Just like in Israel --3 ways!

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor with health benefits.

fresh parsley

🥗Healthier: coriander

💰Cheaper: dried parsley

Coriander adds a unique flavor, while dried parsley is budget-friendly.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder is convenient, while onion powder is often less expensive.

Soak chickpeas in water with a little bit of baking soda for about 8 hours or overnight.

Transfer soaked chickpeas to a colander and wash under running water.

Cook chickpeas in water with a little bit of baking soda until soft, removing foam as necessary.

Check chickpeas for softness, then drain and transfer to a food processor.

Pulse chickpeas in the food processor, then add raw tahini, fresh garlic, ice water, cumin, pink himalayan salt, black pepper, and a touch of olive oil.

Blend until very smooth, adjusting consistency with more tahini or water as needed.

Chill hummus in the fridge for a bit before preparing toppings.

For shawarma topping, sauté onions and mini portobello mushrooms in olive oil, then add cooked chickpeas and season with curry powder, cumin, salt, and pepper.

Spread hummus in a bowl, create a well, and add the shawarma mushroom mixture, garnishing with fresh parsley, olive oil, and paprika.

For tomato garlic confit topping, heat olive oil in a pan, add fresh garlic, cherry tomatoes, fresh rosemary, and pine nuts, then season with salt and pepper.

Spread hummus in a bowl, create a well, and add the tomato garlic confit, garnishing with more rosemary and olive oil.

For Mediterranean topping, dice cucumber and tomatoes, slice red onion, and add kalamata olives and chickpeas to the hummus, garnishing with parsley, zatar spice, olive oil, salt, and pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens