Israeli Hummus from Scratch

2 cups of cooked chickpeas Option 1- cook 1 cup of dried chickpeas (180 grams), which yields about 2.5 cups of cooked chickpeas. Option 2- Cook 2.5 cups (1 pound / 454 grams) of dried chickpeas, which yields about 7 to 8 cups of cooked chickpeas, freeze the extras.

1 teaspoon (4 grams) baking soda

1 to 2 garlic cloves, peeled

¾ cup (180 grams) tahini paste (raw tahini) Have an extra ¼ cup of tahini on hand in case you'll need to thicken the hummus.

2 to 3 tablespoons (30 to 45 ml) fresh lemon juice

½ to 1 teaspoon ground cumin

¼ teaspoon salt

2 to 3 ice cubes

subheading: For garnish:

About ¼ cup (60 ml) olive oil

ground cumin

paprika

¼ cup chopped parsley

Directions at mamalivingabroad.com

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