Recipe: Israeli-Style Hummus

Israeli-Style Hummus

Serves 6 to 8.

Note: If you've never tried freshly made Israeli-style hummus, this dish will no doubt be a revelation. The ultrasmooth version gets its nutty flavor from a generous amount of tahini, the toasted sesame paste found in condiment sections of most grocery stores. Plan ahead, as the chickpeas (also known as garbanzo beans) need to soak overnight. Find them with dry beans and peas at the market. Adapted from a recipe by Yotam Ottolenghi.

• 1 1/2 c. dried chickpeas (see Note)

• 1 tsp. baking soda, divided

• 1 c. tahini (see Note)

• 1/3 c. freshly squeezed lemon juice

• 1 1/2 tsp. salt

• Olive oil, for drizzling

Directions

Place the chickpeas in a large bowl and add enough cold water to cover by 2 inches. Stir in 1/2 teaspoon baking soda and soak overnight.

Drain chickpeas and place in a medium saucepan. Add water to cover by 2 inches. Stir in remaining 1/2 teaspoon baking soda and bring to a boil over high heat. Reduce heat to low and simmer for 30 to 45 minutes, skimming off any foam and any skins that float to the surface, until very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.

Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest at least 30 minutes (it will thicken slightly as it sits). Before serving, drizzle olive oil over the top.

Additional toppings: Toasted pine nuts, chopped cilantro, cooked chickpeas. Or heat 1/4 cup olive oil with 1/2 teaspoon smoked paprika before drizzling over the hummus.

Nutrition information per each of 8 servings (no oil drizzle):

Calories 310 Fat 18 g

Sodium 490 mg Carbohydrates 29 g

Protein 12 g Cholesterol 0 mg

Dietary fiber 0 g