Israeli Hummus Recipe
Hummus is the most popular appetizer in Israel. The streets are lined with independent hummus shops and hummus containers fill the cold section of the grocery stores. Israeli hummus is also used inside falafel, shawarma and sabich sandwiches. Hummus, in general, is a very healthy food, but, as with almost anything, it’s the healthiest if you make it at home. If you are looking for more ideas, WOJ has a lot of Israeli Kosher Foods in our gallery. 


· 1 3/4 cups dry chickpeas 
· 1 teaspoon baking soda 
· 3 cloves garlic, minced 
· 1 teaspoon salt 
· 1/4 teaspoon pepper 
· 1/4 teaspoon paprika 
· 1/3 cup tahini paste 
· juice of 2 lemons 
· olive oil 
· fresh parsley 


Put water, baking soda and beans in a large pot. Soak overnight. When you are ready to cook, cover the pot, bring to a boil, simmer for 45 minutes or until the beans are soft. Drain. Put aside a bit of the cooking liquid. Put the beans, garlic, salt, pepper, paprika, tahina paste and lemon juice in a food processor. Grind until smooth. If the hummus is too thick and dry, add a bit of the put aside cooking liquid. When finished, put hummus in a closed food container, and refrigerate. 

To browse our gallery of Israeli wine to go with your Israeli hummus appetizer, click here.