Doof Doof Hummus – Israeli style.

By Posted in - Recipes & Vegetarians on December 16th, 2014


Best Ever Hummus (Traditional Israeli Style)



Summer is here and Hummus makes a great healthy snack for hungry crews of all ages.

Perfect for the early summer picnic with the family too. We haven’t been to Israel but during a recent holiday in Europe we got close.  The has trip fuelled our interest in Middle eastern cuisine and we have been going through a phase of exploring and preparing Middle Eastern recipes. We have been exploring some very authentic dishes & recipes from all around the Mediterranean Basin and this “Best Ever Hummus” recipe follows from the book Jerusalem by Yottam Ottalenghi, and is sublime.


  • 250g Dried Chickpeas
  • 1 Tsp Bicarbonate of Soda
  • 4 Tbsp Lemon Juice
  • Salt
  • 4 garlic cloves crushed
  •  270g Light tahini paste
  • 100ml ice cold water
  • 4 rounds of pitta bread

  In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore  the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. Its a stunning cookbook offers a unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world. In Jerusalem, he and Tamimi have collaborated to produce to great cookbook. Jerusalem would be a great gift for anyone who loves to cook.



Wash chickpeas and cover with twice their volume of water leave to soak overnight (or for the day while you’re at work).  It is really worth using dried chickpeas – the extra time and care adds to the overall x factor of this simple dish.  If you haven’t thought ahead or don’t have them in the cupboard then of course tinned ones will be fine.

Drain the chickpeas and add them into your saucepan with the baking soda on high heat.  Stir around for about 3 minutes.  Add 1.5 litres of fresh water and bring to the boil. Cook for 20-40 mins (depends on how old the chickpeas are) and skim off foam as you go.

They are cooked when they are very soft and easily squish between your fingers.

Drain the chickpeas and put into a food processor.  Process until you get a stiff paste then with the machine running add tahini paste, lemon juice, garlic and 1.5 teaspoons of salt.  Slowly drizzle in the iced water and allow it to mix until you have a very smooth creamy paste.  Transfer to a bowl and let it rest.  It tastes amazing when it’s at room temperature – like butter – you will never buy hummus again after making this.

Drizzle with Extra virgin olive oil toasted pine nuts and sesame seeds to finish.


Jerusalem: A Cookbook Hardcover – October 16, 2012image004


Mark and Jo especially loved the recipes from the Middle East and some have fast become favourites at Doof Doof, like this Hummus recipe.

Always go for seconds with this one!. Its light on carbs but tasty and hearty with loads of trace minerals.  Easy to pack and store and the Hummus will last for up to 10 days in the fridge. We get our chickpeas from local organics outlets and always try to serve the Hummus with home made pita breads and the best fresh produce from the  local Auckland market.

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