Muffins recipes

National dish of Israel

flag of Israel

  • Independence: 14. 5. 1948
  • Capital: Jerusalem
  • Official language: Hebrew, Arabic
  • Population: 8 002 300
  • Area: 20 770 km2
  • International code: IL
  • Currency: New shekel (ILS)
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  • 1 cup dried chickpeas
  • 1/4 cup tahina
  • 1/2 cup lemon juice (or to taste)
  • 2 cloves garlics (or to taste)
  • 1 teaspoon salt
  • ground pepper to taste
  • 1/2 teaspoon ground cumin
  • 3 Tablespoons extra virgin olive oil
  • 2 Tablespoons pine nuts
  • 2 Tablespoons chopped fresh parsley or cilantro 
Hummus is national food (dish) of Israel


Put the raw chickpeas in a bowl with cold water to cover and soak overnight. Drain and rinse the chickpeas, then place them in a heavy pot with enough cold water to cover. Bring to a boil, then simmer, partially covered, for about an hour or until the chickpeas are soft and the skin begins to separate. Add more water as needed. Drain the chickpeas, reserving about 1-1/2cups of the cooking liquid. Set aside 1/4cup of the cooked chickpeas for garnish. In a food processor fitted with a steel blade, process the remaining chickpeas with the tahina, lemon juice, garlic, salt, pepper, cumin, and at least 1/2 cup of the reserved cooking liquid. If the hummus is too thick, add more reserved cooking liquid or water until you have a paste-like consistency. Heat a frying pan and add 1 tablespoon of the olive oil. Spread the pine nuts in the pan and stir-fry, browning on all sides. To serve, transfer the hummus to a large, flat plate, and with the back of a spoon make a slight depression in the center. Drizzle the remaining olive oil on top and sprinkle the reserved chickpeas, pine nuts, paprika or sumac, and parsley or cilantro over the surface. Serve with cut-up raw vegetables and warm pita cut into wedges. You can also add cayenne pepper to the hummus. Sometimes leftover hummus tends to thicken just add some water to make it the right consistency.


Many cuisine-related sources describe hummus as an ancient food, or connect it to famous historical figures such as Saladin. Indeed, its basic ingredients—chickpeas, sesame, lemon, and garlic—have been eaten in the region for millennia. But in fact, there is no specific evidence for this purported ancient history of hummus bi tahina. Though chickpeas were widely eaten in the region, and they were often cooked in stews and other hot dishes, puréed chickpeas eaten cold with tahini do not appear before the Abbasid period in Egypt and the Levant. The earliest known recipes for a dish similar to hummus bi tahina are recorded in cookbooks published in Cairo in the 13th century. A cold purée of chickpeas with vinegar and pickled lemons with herbs, spices, and oil, but no tahini or garlic, appears in the Kitāb al-Wusla ilā l-habīb fī wasf al-tayyibāt wa-l-tīb; and a purée of chickpeas and tahini called hummus kasa appears in the Kitab Wasf al-Atima al-Mutada: it is based on puréed chickpeas and tahini, and acidulated with vinegar (though not lemon), but it also contains many spices, herbs, and nuts, and no garlic. It is also served by rolling it out and letting it sit overnight, which presumably gives it a very different texture from hummus bi tahina.

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