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Hummus (Palestine)

Plate of hummus with parsley and chickpeas on top

Everyone has their favorite recipe for hummus.  Randa Mahmud-Ulankiewicz, who appeared on Episode 46 (Al-Aqsa Mosque and the Dome of the Rock) graciously has agreed to share hers here: 


  • 1 can chick peas, rinsed (leave some for decoration)

  • 2-3 tablespoons tahini

  • An espresso cup worth of water

  • Pinch of salt

  • 2 teaspoons extra virgin olive oil + 1 tsp for decoration

  • Juice of 1/2 lemon

  • 3 cloves garlic (at least)

  • 1 tsp paprika

  • Sliced radish (for decoration)

  • Sprigs parsley (for decoration)

  • Pita bread, quartered


  1. Place chickpeas, tahini, water, salt, garlic and lemon juice in a blender.

  2. While drizzling olive oil into the blender via the hole at the top, mix the ingredients together.  It doesn't need to be perfectly smooth; a little extra texture can be pleasant.

  3. Spread onto a plate, top with paprika and reserved chick peas in a decorative way, drizzle a little olive oil, and decorate with radish and parsley

Notes: The tahini flavor should be subtle, so start with 2 tablespoons and add a little more if you need to.  It's always easier to add than to dilute.  If you think it’s too dry, then add just a touch more water. Espresso cups are perfect for adding water; if you don't have any, consider 1/8 cup (30 ml).  Above all, rinse the chickpeas before using; the canning liquid is not good for hummus.  If you want to use dried chickpeas, soak overnight before using.

Photo by Stu Spivack

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