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Modern Israeli cooking — hummus technique, salatim, grilled meats
Compact sous vide circulator with app — Bluetooth control, 1100W
Shared food culture of Jerusalem — vibrant Middle Eastern cooking
Israeli market cooking — shuk-inspired dishes, vibrant, bold
Fresh Israeli cooking — market-driven, vegetable-forward, spiced
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Modern Israeli cooking — hummus technique, salatim, grilled meats
Compact sous vide circulator with app — Bluetooth control, 1100W
Shared food culture of Jerusalem — vibrant Middle Eastern cooking
Israeli market cooking — shuk-inspired dishes, vibrant, bold
Fresh Israeli cooking — market-driven, vegetable-forward, spiced
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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. 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. Add reserved cooking liquid and continue to puree 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.