As an amateur chef, I am always trying to create authentic Jerusalem-style Palestinian recipes, and who doesn’t love hummus?! So, after a ton of trial and error, I want to share my version of this recipe with all of you so you can experience the same joy I did.
This recipe is simple, yet delicious, and it’s perfect for those who love the taste of chickpeas and tahini. The secret to this recipe is the addition of Jerusalem-style spices, which gives it a unique and irresistible taste.
- 1 lb dried chickpeas
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- 2 cloves of garlic, minced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- Salt and pepper, to taste
- Soak the chickpeas in water overnight. Drain and rinse the chickpeas.
- Add the chickpeas to a large pot and cover them with water. Bring to a boil and then reduce the heat and let them simmer for about an hour, or until they are very soft.
- Drain the chickpeas and reserve the cooking liquid.
- In a food processor, combine the chickpeas, tahini, lemon juice, garlic, olive oil, cumin, coriander, salt, and pepper. Process until smooth.
- If the hummus is too thick, add some of the reserved cooking liquid, a little at a time, until it reaches the desired consistency.
- Taste and adjust the seasoning as needed.
- Serve the hummus with warm pita bread and garnish with olive oil and parsley.
This recipe will yield about 4 servings. You can serve it as a side dish or as the main event! If you play around with the recipe and make it your own – great, just make sure you don’t call it hummus if you take out the chickpeas!
A typical late breakfast in a Palestinian home consists of hummus, yogurt, chopped fresh vegetables, and a proper dousing of olive oil and zaatar.
Jerusalem hummus is a delicious and classic dish. The addition of cumin and coriander in this hummus recipe gives it a warm and earthy flavor that is sure to please your taste buds. I hope you enjoy this recipe as much as I do. Happy cooking!