This Middle-Eastern staple has become an Israeli trademark and can be found everywhere in Israel—from grocery stores to fancy restaurants. It’s pretty easy to make at home, so give this a try!
½ kg (1 lb.) dry chickpeas
16 2/3 cups water
1 tsp. baking soda
½ cup tahini paste
¼ cup fresh lemon juice
Hot pepper (optional)
2 garlic cloves
- Soak the chickpeas in cold water overnight in the refrigerator.
- Drain the chickpeas and place them in a large pot with water and baking soda. Bring to a boil and cook for about 1 hour, or until the chickpeas are very soft. Cool to room temperature.
- Place the chickpeas in a food processor with tahini, hot pepper (if using), and garlic cloves. Pulse, and gradually add lemon juice until spreadable. If needed, add a little water to achieve the desired consistency.
- Season with salt and serve with pita bread.