Israeli-Style Hummus

This classic hummus recipe is one that I go back to time and time again, making different iterations with fun additions like olives, lentils, cauliflower, and different spices! After spending time in Israel and learning how to make hummus from the experts, I’ve taken bits and pieces from different recipes and developed my own version, perfecting it over the years. It’s always a crowd pleaser—after all, who doesn’t like hummus?

This tasty dip is rich in prebiotic fiber that feeds good gut microbes, helps to stabilize blood sugar, and promotes satiety. I love adding a scoop to a salad, spreading it on whole grain toast, or having some as a snack with sliced veggies!

Ingredients:

• 1 can of chickpeas, drained

• 1/2 cup tahini paste

• 1/2 tsp baking soda

• Juice from 1 lemon

• 1/4 tsp salt

• 1 large ice cube (this makes it extra creamy, but 1-2 Tbsp cold water works too!)

• 1 large clove of garlic

• 1/4 small yellow onion

• 1/4 tsp cumin

• Pinch of sumac to taste

• Pinch of smoked paprika to taste

  Optional:

• Pine nuts, lightly toasted in a pan over medium-low heat

• Za’atar spice

• Drizzle of olive oil

Directions:

1. Add all of the ingredients to a food processor and blend until smooth.

2. Pour into a bowl for serving and top with toasted pine nuts, za’atar spice, and a drizzle of olive oil.

Note: store in the refrigerator in an airtight container for up to 1 week.