“Jerusalem” Hummus

jerusalem hummus

Hummus. I feel like it’s one of those love or hate foods. These days there are so many kinds to choose from, like garlic, or red pepper, or chipotle. But, like most packaged foods in the grocery store, while it can be great in a pinch, it leaves much to be desired when compared to the homemade version. If hummus hasn’t been your favorite until now, I beg you to try this version before you make up your mind.

Having spent a few years as a vegetarian, I often used hummus as a source of protein to keep me full and strong. It’s good not only for dipping bread, crackers, or veggies, but it also adds wonderful flavor as a spread on sandwiches or wraps, too. (Grilled cheese with hummus might change your life.)

Despite years of enjoying store bought hummus, I’m almost afraid to admit that this week was my first attempt at making it from scratch. It just seemed like too much work. Boy, was I missing out!

homemade hummus and veggies

This recipe, adapted from Yotam Ottolenghi’s New York Times featured book “Jerusalem,” is the richest, creamiest, most heavenly nutty hummus I have ever put to my lips. It does require soaking dried chickpeas overnight and cooking on the stovetop, but I’m here to tell you it was worth it! You can make a big batch batch to eat throughout the week or to take to a potluck. After all, it is part of our Summer Party Dishes Series!

This recipe is gluten-free and dairy-free so nearly anyone can get in on the goodness. Top generously with chopped olives (ours are low-sodium and probiotic!) and extra virgin olive oil, serve with raw seasonal veggies, and pour a glass of wine for a simple, satisfying meal.


"Jerusalem" Hummus
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A basic hummus made from dried chickpeas and topped with olive oil, chopped olives, parsley, and pine nuts
  • 1 ¼ cups dried chickpeas
  • 1 tsp baking soda
  • 3 cups water, for soaking
  • 6 cups water, for cooking
  • 1 tsp baking soda
  • ⅓ cup tahini paste
  • ⅓ cup freshly squeezed lemon juice
  • 3-4 cloves garlic
  • Salt to taste
  • ⅓ to ½ cup ice-cold water
  • Healthy Harvest Olive oil, toasted pine nuts, parsley & olives, for serving
  1. Put chickpeas baking soda in a large bowl and cover with cold water. Leave to soak overnight (or for at least 6 hours).
  2. The next day, drain chickpeas and place in a medium pot with 6 cups of water and 1 tsp baking soda over high heat. Bring to a simmer, skimming off any foam & skins that float to the surface, and cook for about 45 min or until they are very soft but not falling apart.
  3. Drain chickpeas and allow to cool for 15 minutes, then place in a food processor and process until you get a stiff paste.
  4. Add tahini paste, lemon juice, garlic and salt. Slowly drizzle in ice water and allow it to mix for about 3-5 minutes, until you get a very smooth and creamy paste, almost as loose as soft serve ice cream.
  5. Transfer hummus to a bowl, cover and let it rest for 30 minutes before serving. Serve at room temperature, drizzled with extra virgin olive oil, toasted pine nuts, chopped parsley and crushed olives (and fresh bread or veggies to dip).
  6. Store covered in the fridge.

Share your favorite ways to enjoy hummus in the comments below or by tagging us on Facebook or Instagram @healthyharvests


For more chickpea recipes, we like this article from Positive Health Wellness

1 comment

  • Good recipe.
    I have found that it makes a big difference if you slip the skins off the cooked chickpeas before throwing them in the food processor.


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