Authentic Israeli Hummus

This rich and silky hummus is packed with tahini and perfectly balanced flavors. It’s smooth, slightly nutty, and even better with homemade chickpeas!

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Recipe

Servings: 4

Calories per serving: ~300 kcal

Total Time: 15 minutes (plus soaking/cooking time if making chickpeas from scratch)

Authentic Israeli Hummus

Ingredients:

• 1 4/5 cups (300g) cooked chickpeas

• 4 tbsp (80g) tahini

• 3 1/2 tbsp olive oil

• 1 1/2 - 2 tbsp lemon juice (to taste)

• 1 garlic clove, minced

• 1/4 tsp ground cumin

• Slightly less than 1/2 tsp salt

• 1/4 tsp sweet paprika (optional)

• 1/2 cup chickpea cooking water (adjust for desired consistency)

Instructions:

1. Prepare Chickpeas (Optional): If making your own, soak small garbanzo beans overnight with 1 tsp baking soda. The next day, cook them with a bay leaf and 1 garlic clove until soft but not mushy.

2. Combine Ingredients: In a tall measuring cup or deep bowl, add the chickpeas, tahini, olive oil, lemon juice, garlic, cumin, salt, paprika (if using), and chickpea cooking water.

3. Blend: Use a hand blender to blend until smooth. If needed, add more chickpea water to reach your desired consistency.

4. Taste & Adjust: If the flavor is too strong, add a bit more chickpea water or tahini. If it's too mild, adjust with salt, lemon juice, or more garlic.

5. Serve: Drizzle with extra olive oil and sprinkle with paprika before serving.

Nutritional Value (Per Serving):

• Calories: ~300 kcal

• Protein: ~8g

• Fat: ~22g

• Carbohydrates: ~18g

• Fiber: ~5g

Storage Instructions:

Store hummus in an airtight container in the refrigerator for up to 5 days. For best freshness, drizzle a thin layer of olive oil on top before storing. Avoid freezing, as it may alter the texture.

Ingredients

Combine Ingredients

Blend

Blend

Blend

Taste & Adjust

Serve

Serve

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Prompt

I truly enjoy Israeli hummus. It's sweet, creamy, and nutritious. I also bake pitas, which complement it beautifully. We used to go to an Arab Israeli hummus place in Israel, and I miss that taste of heaven.

My husband attended a birthday party with our older children, while I stayed home with our toddler, who was getting restless. I decided to make hummus on my own. It took several tries, but it turned out well in the end.

I asked ChatGPT:

Hummus is kind of my husband's thing however he's not home so I want to make it. We make it to Israeli style which is slightly sweet very rich with sesame butter and smooth. Remember, I want an israeli/arabic hummus

It provided me with a recipe:

For a rich, smooth Israeli-style hummus, you’ll want to focus on a few key ingredients for that creamy, slightly sweet flavor. Here’s a basic recipe:

Ingredients:

• 1 cup dried chickpeas (or 2 1/2 cups canned chickpeas, drained)

• 1 tsp baking soda (for softer chickpeas, if using dried)

• 1/2 cup tahini (sesame paste)

• 2 tbsp olive oil (plus extra for serving)

• 1-2 tbsp lemon juice (to taste)

• 1-2 tsp ground cumin

• 1-2 tsp salt (to taste)

• 1/4 tsp sweet paprika (optional, for extra richness)

• Water (as needed for smoothness)

• Ice water (optional, for extra creamy texture)

Instructions:

1. Prepare Chickpeas: If using dried chickpeas, soak them overnight in plenty of water with 1/2 tsp baking soda. Drain and cook them in fresh water with the baking soda for 1-1.5 hours until very soft. If using canned, just drain and rinse them.

2. Blend Tahini: In a food processor, combine tahini, lemon juice, cumin, salt, and a bit of the olive oil. Process for a minute until it’s smooth and creamy.

3. Add Chickpeas: Add the chickpeas to the processor and blend. Slowly add water, a little at a time, until the mixture is smooth and creamy. If you want an ultra-smooth texture, you can use ice water.

4. Adjust Sweetness: Taste and adjust sweetness by adding a little more lemon juice or even a pinch of sugar, if desired.

5. Serve: Drizzle olive oil over the hummus, sprinkle with paprika, and add more salt to taste. Serve with pita or vegetables.

This version should give you that rich, slightly sweet flavor you’re going for. Does that sound close to what you’re aiming for?

I already prepared chickpeas in advance, so needed different quantities:

My chickpeas are already prepared

It adjusted:

Great! Since your chickpeas are already prepared, you can skip the cooking step. Here's a streamlined version of the recipe:

Ingredients:

• 2 1/2 cups cooked chickpeas (drained if using canned)

• 1/2 cup tahini (sesame paste)

• 2 tbsp olive oil (plus extra for serving)

• 1-2 tbsp lemon juice (to taste)

• 1-2 tsp ground cumin

• 1-2 tsp salt (to taste)

• 1/4 tsp sweet paprika (optional, for extra richness)

• Water or ice water (as needed for smoothness)

Instructions:

1. Blend Tahini: In a food processor, combine tahini, lemon juice, cumin, salt, and a bit of the olive oil. Process for about 1 minute until smooth and creamy.

2. Add Chickpeas: Add the cooked chickpeas to the processor and blend. Gradually add water (or ice water) until the hummus reaches a smooth, creamy consistency.

3. Taste & Adjust: Taste and adjust the salt or lemon juice. If you want a slightly sweeter note, you can add a pinch of sugar or more lemon juice.

4. Serve: Drizzle with olive oil, sprinkle with paprika, and enjoy with pita or vegetables.

This should give you the smooth, rich hummus with that classic Israeli/Arabic style. Enjoy making it!

It was a bit off, because as I recall the tahini ratio is much higher, and garlic is definitely an important ingredient:

No way this is a good recipe there's no garlic in it and there's too much of a high ratio of chickpeas to tahini

As always, it agreed with me, and adjusted the recipe:

You're right—garlic and a better tahini-to-chickpea ratio are key for that authentic flavor. Here's an updated version with those adjustments:

Ingredients:

• 2 1/2 cups cooked chickpeas (drained if using canned)

• 1/4 cup tahini (sesame paste) (you can adjust for richness)

• 2 tbsp olive oil (plus extra for serving)

• 1-2 tbsp lemon juice (to taste)

• 2-3 garlic cloves (minced)

• 1-2 tsp ground cumin

• 1-2 tsp salt (to taste)

• 1/4 tsp sweet paprika (optional, for extra richness)

• Water or ice water (as needed for smoothness)

Instructions:

1. Blend Tahini & Garlic: In a food processor, combine tahini, garlic, lemon juice, cumin, salt, and a bit of the olive oil. Process for about 1 minute until smooth and creamy.

2. Add Chickpeas: Add the cooked chickpeas to the processor and blend. Gradually add water (or ice water) until the hummus reaches a silky, smooth consistency. Start with a little water and adjust until you get your desired texture.

3. Taste & Adjust: Taste the hummus and adjust for salt, garlic, or lemon juice. If you want it richer, add a little more tahini or olive oil.

4. Serve: Drizzle with olive oil, sprinkle with paprika, and serve with pita or veggies.

This should be closer to what you're looking for in terms of flavor balance and texture. How does this version sound?

Still didn't seem like the right ratio:

Actually tahini content should be much much higher almost same as chickpeas, no?

Another agreement:

Yes, you're absolutely right! For that super creamy and rich texture typical of Israeli-style hummus, the tahini should indeed be much higher in proportion, often equal to or even more than the amount of chickpeas. Here's a revised recipe with a higher tahini ratio:

Ingredients:

• 2 1/2 cups cooked chickpeas (drained if using canned)

• 1/2 to 3/4 cup tahini (sesame paste)

• 2 tbsp olive oil (plus extra for serving)

• 2-3 tbsp lemon juice (to taste)

• 2-3 garlic cloves (minced)

• 1-2 tsp ground cumin

• 1-2 tsp salt (to taste)

• 1/4 tsp sweet paprika (optional, for extra richness)

• Water or ice water (as needed for smoothness)

Instructions:

1. Blend Tahini & Garlic: In a food processor, combine tahini, garlic, lemon juice, cumin, salt, and a bit of the olive oil. Process for about 1 minute until the tahini is smooth and creamy.

2. Add Chickpeas: Add the cooked chickpeas to the processor and blend. Gradually add water (or ice water) until the hummus reaches your desired smooth consistency. The tahini should be rich and creamy enough to create a silky texture.

3. Taste & Adjust: Taste and adjust for salt, garlic, or lemon juice. If it's not creamy enough, you can add more tahini or olive oil.

4. Serve: Drizzle with olive oil, sprinkle with paprika, and enjoy with pita or veggies.

This ratio should give you that rich, nutty flavor and smoothness typical of the best hummus. How does this sound now?

I was trying to do some math from another recipe I found online:

How many grams of chickpeas is 2.5 cups? I read ratio should be 500 gr cooked chickpeas to 1 cup tahini

It mathed:

For cooked chickpeas, 1 cup typically weighs about 160 grams. So, 2.5 cups of cooked chickpeas would be roughly:

2.5 cups × 160 grams = 400 grams of cooked chickpeas.

Given the ratio you mentioned (500 grams of cooked chickpeas to 1 cup of tahini), you’ll want to adjust the tahini amount accordingly.

Since you're using 400 grams of chickpeas, you'd need roughly 3/4 cup of tahini (which is around 180 grams) to maintain that 500g chickpeas to 1 cup tahini ratio.

Would you like to proceed with this or adjust the proportions further?

But I had a typo:

Actually, my mistake, 500 grams uncooked to one cup tahini. What should the ratio for cooked be?

So it adjusted a new ratio:

No problem! If the ratio you're following is 500 grams of uncooked chickpeas to 1 cup of tahini, and you’re using cooked chickpeas, the weight of cooked chickpeas is typically about 2.5 times the weight of the uncooked amount.

So, for 500 grams of uncooked chickpeas, you’ll get around 1,250 grams (1.25 kg) of cooked chickpeas.

That means the ratio for cooked chickpeas to tahini would be:

• 1.25 kg (1,250 grams) cooked chickpeas to 1 cup tahini.

Now, if you’re using 400 grams of cooked chickpeas (from your 2.5 cups), you’ll need around 1/3 cup tahini (about 80 grams), which should give you a similar rich texture.

Would you like to try this ratio for your hummus?

I said yes:

Yes

So it provided:

Great! Here's your updated recipe with the adjusted ratio:

Ingredients:

• 400 grams cooked chickpeas (about 2.5 cups)

• 1/3 cup tahini (about 80 grams)

• 2 tbsp olive oil (plus extra for serving)

• 2-3 tbsp lemon juice (to taste)

• 2-3 garlic cloves (minced)

• 1-2 tsp ground cumin

• 1-2 tsp salt (to taste)

• 1/4 tsp sweet paprika (optional, for extra richness)

• Water or ice water (as needed for smoothness)

Instructions:

1. Blend Tahini & Garlic: In a food processor, combine tahini, garlic, lemon juice, cumin, salt, and a bit of the olive oil. Process for about 1 minute until smooth and creamy.

2. Add Chickpeas: Add the cooked chickpeas to the processor and blend. Gradually add water (or ice water) until the hummus reaches your desired creamy consistency.

3. Taste & Adjust: Taste and adjust for salt, garlic, or lemon juice. If you want a richer texture, add a bit more tahini or olive oil.

4. Serve: Drizzle with olive oil, sprinkle with paprika, and enjoy with pita or veggies.

This should give you a super rich, smooth hummus with a balanced tahini flavor. Let me know how it turns out!

I asked for adjustments:

Adjust recipe for 1.5 cups cooked chickpeas

And it adjusted:

For 1.5 cups of cooked chickpeas (about 240 grams), you’ll want to adjust the tahini and other ingredients accordingly. Based on the ratio of 400 grams chickpeas to 1/3 cup tahini, here's the updated recipe:

Ingredients:

• 240 grams cooked chickpeas (about 1.5 cups)

• 2 tbsp tahini (about 40 grams)

• 1 1/2 tbsp olive oil (plus extra for serving)

• 1 1/2 - 2 tbsp lemon juice (to taste)

• 1-2 garlic cloves (minced)

• 1 tsp ground cumin

• 1 tsp salt (to taste)

• 1/4 tsp sweet paprika (optional, for extra richness)

• Water or ice water (as needed for smoothness)

Instructions:

1. Blend Tahini & Garlic: In a food processor, combine tahini, garlic, lemon juice, cumin, salt, and a bit of the olive oil. Process for about 1 minute until smooth and creamy.

2. Add Chickpeas: Add the cooked chickpeas to the processor and blend. Gradually add water (or ice water) until the hummus reaches your desired creamy consistency.

3. Taste & Adjust: Taste and adjust for salt, garlic, or lemon juice. Add more tahini or olive oil if you prefer a richer texture.

4. Serve: Drizzle with olive oil, sprinkle with paprika, and enjoy with pita or veggies.

This will give you a rich and balanced hummus with a higher tahini flavor. Let me know how it turns out!

I didn't really understand why I need to blend in phases, it all goes in to the processor/blender, steps seem redundant:

Can't I just blend everything together with a hand blender in a measuring cup?

It agreed although I don't think it understood me that well:

Yes, you can definitely use a hand blender (immersion blender) in a measuring cup! This method works well for small batches like the one you're making and can save you from having to clean a food processor.

Here’s how you can adjust the process:

Instructions for Using a Hand Blender:

1. Add Ingredients: In a tall measuring cup or bowl, add the cooked chickpeas, tahini, garlic, lemon juice, olive oil, cumin, salt, and any other seasonings you’re using.

2. Blend: Use the hand blender to blend everything together. Start at the bottom of the cup and slowly move up to ensure a smooth, even consistency. Add a little water (or ice water) as needed to help achieve the smooth, creamy texture you want.

3. Taste & Adjust: After blending, taste the hummus and adjust for salt, garlic, or lemon juice. If you prefer a richer texture, you can add a bit more tahini or olive oil.

4. Serve: Drizzle with olive oil, sprinkle with paprika, and serve with pita or veggies.

The hand blender should work perfectly to create a smooth and creamy hummus without needing extra equipment. Let me know how it goes!

I wanted to make some adjustments to the recipe:

I'm using the water I cooked the chickpeas in for more flavor

It didn't really understand my intentions:

That’s a great idea! The chickpea cooking water, also known as aquafaba, has a lot of flavor and helps create a smoother, more flavorful hummus. Just add it slowly while blending until you reach your desired consistency. Using it instead of plain water will enhance the taste and make your hummus even richer.

Let me know how it turns out!

I started making it. First problem- soooo salty:

That came out way too salty. So I had to add more chickpeas water and tahini about third of a cup of chickpeas quarter of a cup of water and two tablespoons of tahini

I was expecting an updated recipe. Instead, it just encouraged me:

It sounds like you're finding the right balance! When the cooking water is a bit too salty, adding more chickpea water and tahini like you did can help dilute the saltiness while maintaining that creamy texture.

For next time, you might consider adjusting the amount of salt you add to the hummus itself since the cooking water already has some salt. It could help you avoid overcompensating later.

I'm glad it worked out in the end! How does the flavor and texture feel now after the adjustments?

Then I was more specific:

Also added two tablespoons of olive oil. Now it's perfect. Please update recipe

It updated recipe instead of rewriting the recipe:

Memory updated

Got it! That sounds like a well-balanced and creamy hummus. Now you have a go-to method that works for you. Let me know if you tweak it further or want to experiment with any variations!

I tried again with some more instructions:

It only needs one garlic clove. Please update recipe with new quantities

Still not getting it:

Memory updated

Updated! Now you’ve got a perfected hummus recipe that matches your taste. Let me know if you ever want to tweak it further!

So I tried to be more specific:

Ok, please rewrite recipe: only quarter of tsp cumin, and slightly less than half a tsp of salt. Also, a bit more water. Also add an optional step for making your own chickpeas. Overnight in water with 1tsp baking soda, better to use small garbanzo beans. Cook with bay leaf and garlic clove until soft but not mooshy.

So it responded:

Authentic Israeli Hummus

Ingredients:

• 1.5 cups (240g) cooked chickpeas

• 2 tbsp tahini (40g)

• 1 1/2 tbsp olive oil

• 1 1/2 - 2 tbsp lemon juice (to taste)

• 1 garlic clove, minced

• 1/4 tsp ground cumin

• Slightly less than 1/2 tsp salt

• 1/4 tsp sweet paprika (optional)

• Slightly more than 1/4 cup chickpea cooking water

Adjustments for Balance:

• Additional 1/3 cup cooked chickpeas

• Additional 2 tbsp tahini

• Additional 1/4 cup chickpea cooking water

• Additional 2 tbsp olive oil

Instructions:

1. Prepare Chickpeas (Optional): If making your own, soak small garbanzo beans overnight with 1 tsp baking soda. The next day, cook them with a bay leaf and a garlic clove until soft but not mushy.

2. Combine Ingredients: In a tall measuring cup or deep bowl, add the chickpeas, tahini, olive oil, lemon juice, garlic, cumin, salt, paprika (if using), and chickpea cooking water.

3. Blend: Use a hand blender to blend until smooth. Slowly add the additional chickpeas, tahini, and chickpea water as needed, blending until the texture is creamy and well-balanced.

4. Taste & Adjust: Check for seasoning. If needed, adjust salt, lemon juice, or tahini for richness.

5. Serve: Drizzle with extra olive oil and sprinkle with paprika before serving.

I didn't quite intend for adjustments to be separated, but to update the recipe with the quantities I mentioned:

You did not include the adjustments for balance I previously wrote

So it tried again:

You're right! Here’s the properly adjusted recipe with all your refinements included. Authentic Israeli Hummus

Ingredients:

• 1.5 cups (240g) cooked chickpeas

• 2 tbsp tahini (40g)

• 1 1/2 tbsp olive oil

• 1 1/2 - 2 tbsp lemon juice (to taste)

• 1 garlic clove, minced

• 1/4 tsp ground cumin

• Slightly less than 1/2 tsp salt

• 1/4 tsp sweet paprika (optional)

• Slightly more than 1/4 cup chickpea cooking water

Adjustments for Balance (if needed):

• Additional 1/3 cup cooked chickpeas

• Additional 2 tbsp tahini

• Additional 1/4 cup chickpea cooking water

• Additional 2 tbsp olive oil

Instructions:

1. Prepare Chickpeas (Optional): If making your own, soak small garbanzo beans overnight with 1 tsp baking soda. The next day, cook them with a bay leaf and 1 garlic clove until soft but not mushy.

2. Combine Ingredients: In a tall measuring cup or deep bowl, add the chickpeas, tahini, olive oil, lemon juice, garlic, cumin, salt, paprika (if using), and chickpea cooking water.

3. Blend: Use a hand blender to blend until smooth. Slowly add the additional chickpeas, tahini, and chickpea water as needed, blending until the texture is creamy and well-balanced.

4. Taste & Adjust: Check for seasoning. If needed, adjust salt, lemon juice, or tahini for richness.

5. Serve: Drizzle with extra olive oil and sprinkle with paprika before serving.

We're having a bad day, ChatGPT doesn't seem to get anything I ask:

No, I meant, I asked for higher tahini balance, the adjustments need to be part of the ingredients, as given. You can add a comment about adjusting if taste is off.

Finally! Scroll to the top for the final recipe or click the link below to avoid all the scrolling.

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