Saleh’s Plate · By Saleh Alkhalifa

Palestinian-Style Hummus

Silky, lemony, and rich with good tahini, this Palestinian-style hummus is meant for the center of the table. Warm chickpeas and ice-cold water make it especially smooth, while olive oil and a restrained garnish let the hummus remain the star.

Ingredients

Hummus

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • ½ tsp baking soda
  • ½ cup good-quality tahini
  • ⅓ cup fresh lemon juice
  • 1 small garlic clove, finely grated
  • 1 tsp fine salt, plus more to taste
  • ½ tsp ground cumin
  • ⅓–½ cup ice-cold water

To finish

  • Extra-virgin olive oil
  • Nigella seeds, sumac, or chopped parsley
  • Warm pita, cucumber, and radishes, to serve

Instructions

  1. Put the chickpeas in a saucepan, cover with water by 2 inches, and add the baking soda. Simmer for 15–20 minutes, until very soft and some skins have loosened. Drain and rinse well under warm water.
  2. In a food processor, blend the tahini, lemon juice, garlic, salt, and cumin for 1 minute. Scrape the bowl, then blend again until pale and creamy.
  3. Add the warm chickpeas and process for 2–3 minutes. With the motor running, stream in the ice-cold water a little at a time until the hummus is exceptionally smooth, light, and slightly looser than the final texture.
  4. Taste and add more salt or lemon as needed. Let the hummus rest for 10 minutes; it will thicken slightly.
  5. Spoon onto a wide plate and make deep swoops with the back of a spoon. Finish with olive oil and a light scattering of nigella, sumac, or parsley. Serve with warm pita and crisp vegetables.