Einat Admony’s Hummus

If you live outside of New York, you may not have heard of Chef Einat Admony – but her always-packed restaurants (Taïm, Balaboosta, and Bar Bolonat) are responsible for popularizing Israeli cuisine around the city. Her hummus recipe (which comes straight from her Israeli family) is perfect way to kick off any dinner party.

Einat Admony’s Hummus


3 cups dried chickpeas
2 ½ teaspoons baking soda
2 large garlic cloves, finely chopped
1/3 cup tahini (I prefer the White Dove brand)
3 ½ tablespoons fresh lemon juice
5 tablespoons olive oil
1 ½ teaspoons kosher salt
½ teaspoon ground cumin
1/8 teaspoon freshly ground black pepper
¼ teaspoon sweet Hungarian paprika, for garnish


Put the chickpeas and 1 ½ teaspoons of the baking soda in a bowl. Add cold water to cover and leave to soak overnight.

Drain the chickpeas and transfer them to a large pot of water. Add the remaining 1 teaspoon baking soda and bring to a boil. Boil until the chickpeas are tender, 45 to 50 minutes. Skim off any floating shells.

Drain, reserve 1 cup of the cooking liquid, and let the chickpeas cool completely.

Combine the chickpeas, garlic, reserved liquid (see Note), tahini, lemon juice, 3 tablespoons of the olive oil, salt cumin, and pepper in a food processor and puree until smooth and creamy.

When ready to serve, put the hummus on a plate or in a shallow bowl, and garnish with the remaining 2 tablespoons of olive oil and paprika.

The hummus can be stored in an airtight container for up to 3 days.

NOTE: If you forget to reserve the cooking liquid, you can substitute 1 cup ice-cold water. But using the cooking liquid will give the hummus a richer, bolder flavor.

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