• 7 large garlic cloves
  • 1 tbsp baking soda
  • ¼ cup parsley
  • ¼ cup and 1 tbsp lemon juice
  • ½ cup room temperature tahini
  • ½ lb dry chick peas
  • ½ cup olive oil
  • ¼ teaspoon ground cumin (for garnish)
  • Paprika (for garnish)
  • Salt to taste
  • Pita bread


  • Cover the dry chick peas with 2 inches of water, mix in the baking soda and refrigerate overnight
  • Drain and rinse with cold water
  • Put chick peas in medium saucepan and cover with 2 inches of water
  • Add garlic and bring to a boil
  • Simmer over low heat for about 40 minutes or until chick peas are tender
  • Drain chick peas (Keep 1 cup of water and two tablespoons of chick peas on the side)
  • Rinse and drain chick peas under cold water
  • Put chick peas in blender or processor and add 1/2 cup of cooking water, 1/4 cup of olive oil, 1/4 cup of tahini, and 1/4 cup of lemon juice, cumin, and 6 cloves of garlic.
  • Mix until creamy
  • Season with salt and transfer to serving bowl
  • Clean processor and add remaining 1/4 cup each of tahini and olive oil, 2 tsp cooking water, 1 tbsp lemon juice, the last garlic clove and puree until smooth
  • Stir the the hummus in the serving bowl and and make an indent in the middle of the hummus and add the puree
  • Sprinkle the hummus with cumin and paprika. Garnish with parsley and the remaining chick peas
  • Take your pita and dip!

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