Hummus Mashaushe (Israeli Galilean-Style Hummus)

1. 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. 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. 3

   Add reserved cooking liquid and continue to puree until airy in consistency, about 5 minutes. Transfer hummus to a serving dish.

4. 4

   Top with remaining whole chickpeas, drizzle with more oil, and sprinkle with salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.