Hummus Mashaushe (Israeli Galilean-Style Hummus)

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“This recipe is from a meal served at a kibbutz near the Sea of Galilee, Israel. The cuisine of the area is a mish-mash of Arab and Druze influence along with Jewish Diaspora thrown into the pot.”
1hr 50mins
3 cups

Ingredients Nutrition


  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, approximately 1-1 1/2 hours.
  2. Drain, reserving 1/2 cup cooking liquid. Cool to room temperature. Transfer all but 3/4 cup chickpeas to a food processor and add the tahini, oil, lemon juice, cumin, garlic, chile, and salt. Puree until smooth.
  3. Add reserved cooking liquid and continue to puree until airy in consistency, about 5 minutes. Transfer hummus to a serving dish.
  4. Top with remaining whole chickpeas, drizzle with more oil, and sprinkle with salt.

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