Israeli Hummus with Paprika and Whole Chickpeas
75 mins (prep 60)
11 ingredients
4 cups
Before opening Zahav restaurant in Philadelphia, chef Michael Solomonov visited hummus parlors all over Israel trying to find the best recipe. "Hummus is the hardest thing to get right," he says. "It has to be rich, creamy and mildly nutty." To make his hummus luxuriously smooth, he soaks the chickpeas overnight with baking soda to soften them. While Americans now flavor hummus with everything from pureed red peppers to fresh herbs, Solomonov says among the fanciest garnishes you can find in Israel are whole chickpeas, paprika, and lemon-spiked tahini, used for hummus masabacha.

Categories:  dips-and-spreads , more-vegetables , middle-eastern-cuisine , vegetables , hummus , chickpea , appetizers , israeli-cuisine ,
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Serving Size (64.97 g)
Servings 4
Amount per Serving
Calories 430.02 Calories from Fat 393.93
% Daily Value *
Total Fat 43.77g 269.36%
Saturated Fat 6.07g 121.43%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1034.11mg 172.35%
Total Carbohydrate 7.75g 10.33%
Dietary Fiber 2.75 g 44.01%
Sugars 0.0 g %
Protein 5.27g 42.14%
Vitamin A 19.82IU% Vitamin C 0.0mg%
Calcium 124.51mg% Iron 0.91mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dried chickpeas, large garlic cloves, ground cumin, fresh lemon juice, plus, chopped parsley