Creamy Israeli Hummus Bowl
Silky chickpea hummus swirled with tahini and olive oil, served with crispy fried eggplant, bright schug, and tangy pickles. A showstopping dip that feels restaurant-quality but takes 10 minutes.
- Total time
- 10 min
- Servings
- 6
- Calories
- 285
- Protein
- 8g
Ingredients
- 2 cans (15 oz each) canned chickpeas, drained and rinsed
- ½ cup tahini (sesame paste)
- 2 whole lemon (juiced)
- 3 whole garlic cloves, minced
- ¼ cup ice water
- ½ cup olive oil, divided
Instructions
- 1
Add chickpeas, tahini, lemon juice, garlic, and 1 tsp salt to a food processor.
- 2
Pulse until broken down, then stream in ice water while blending until completely smooth and pale, ~3 minutes.
- 3
Transfer to a shallow bowl and use the back of a spoon to create a well and swirl across the surface.
- 4
Drizzle 0.25 cup olive oil into the well and around the edges until it pools.
- 5
Top with crispy fried eggplant, schug, and pickled cucumbers. Serve with warm pita bread.
Tools you’ll need
- food processor
- shallow serving bowl
- spoon
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