Israeli Hummus with Spiced Chickpeas and Olive Oil
Savor the creamy delight of Israeli Hummus topped with warmly spiced chickpeas and a generous drizzle of olive oil, a staple of Mediterranean flair that promises to be the star of any mezze table.
Equipment
- Food processor
- Measuring cups and spoons
- Skillet
- Spoon for serving
- Knife for chopping
Ingredients
For the Hummus
- 2 cups canned chickpeas drained and rinsed
- 1/2 cup tahini
- 1/4 cup fresh lemon juice
- 2 cloves garlic minced
- 1/2 tsp ground cumin
- Salt to taste
- 1/4 cup ice water
For the Spiced Chickpeas
- 1 cup canned chickpeas drained, rinsed and dried
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- cayenne pepper Pinch of
- Salt to taste
For Garnish
- Extra virgin olive oil for drizzling
- chopped parsley A handful of
Instructions
- In a food processor, combine the 2 cups of chickpeas, tahini, lemon juice, minced garlic, ground cumin, and a pinch of salt. Blend until smooth.
- With the processor running, slowly add the ice water until the hummus reaches a creamy and silky consistency.
- Taste and adjust the seasoning as needed. If the hummus is too thick, add a little more water or lemon juice.
- Transfer the hummus to a serving dish and smooth with the back of a spoon, creating a well in the center.
- For the spiced chickpeas, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the 1 cup of dried chickpeas and toast them until golden and crispy, about 5-7 minutes.
- Stir in the smoked paprika, ground cumin, coriander, cayenne pepper, and a pinch of salt. Cook for an additional 2-3 minutes, until the spices are fragrant.
- Spoon the spiced chickpeas onto the hummus in the well you created.
- Generously drizzle olive oil over the hummus and spiced chickpeas.
- Garnish with chopped parsley before serving.
Notes
For the best flavor, use high-quality tahini and a good extra virgin olive oil.
To achieve a super smooth hummus, peel the skins off the chickpeas before blending. This step is optional but recommended for an authentic texture.
The spiced chickpeas can be made ahead and stored in an airtight container for up to a week.
Serve with warm pita bread, vegetable sticks, or as part of a larger mezze platter.