Hummus Mashaushe (Galilean-Style Hummus)

  • Serves

    makes 3 cups


Generous spice, a good dose of olive oil, and chickpeas piled high are the hallmarks of this Galilean-style hummus. This recipe first appeared in our May 2013 issue with Gabriella Gershenson's article The Promised Land.


  • 1 12 cups dried chickpeas, soaked overnight; drained
  • 12 cup tahini
  • 34 cup olive oil, plus more
  • 14 cup fresh lemon juice
  • 2 tsp. ground cumin
  • 2 cloves garlic, peeled
  • 1 small red Thai chile, stemmed and seeded
  • Kosher salt, to taste


Step 1

Bring chickpeas and 4 cups water to a boil in a 4-qt. saucepan. Reduce heat to medium-low and cook, covered, until chickpeas are very tender, 1-1 1⁄2 hours. Drain, reserving 1⁄2 cup cooking liquid; cool to room temperature. Transfer all but 3⁄4 cup chickpeas to a food processor with the tahini, oil, juice, cumin, garlic, chile, and salt; purée until smooth. Add reserved cooking liquid and continue to purée until airy in consistency, about 5 minutes. Transfer hummus to a serving dish. Top with remaining whole chickpeas, drizzle with more oil, and sprinkle with salt.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.