Cooking at home: Hummus Hakosem

A culinary treasure in Israel, hummus is easy to make at home as celebrity chef Ariel Rosenthal shows with this recipe.

10 minutes
Published: June 1, 2020

Place the chickpeas, cooking liquid, citric acid, and salt in a food processor and process until smooth, about 3 minutes.

Add 1 cup (240 grams) of the tahini and 1/2 cup (120 ml) of the cold water and process for 2 minutes more.

Add the remaining 1 cup (240 grams) tahini and the remaining 1/2 cup (120 ml) water and process for 2 to 3 minutes.

Taste and adjust seasoning with salt and citric acid, if needed.

The hummus should be slightly thin and runny.

Transfer it to an airtight container and refrigerate for 6 to 10 hours.

During this time, the hummus will stabilise, develop a creamy texture, and its flavor will deepen.

The hummus will keep in an airtight container refrigerated for 2 to 3 days.

Note: Citric acid is used by many hummus makers instead of lemon juice. It offers consistent acidity and flavour, unlike lemon juice, which can be volatile and turn bitter in your hummus.


Modern Scottish recipe: Cullen Skink Fish Pie from Stevie McLaughlin


  • 1 ¼ cups (300 grams) chilled cooked chickpeas plus ½ cup (120 ml) chilled chickpea cooking liquid
  • 1 ¼ teaspoons citric acid (see note)
  • 1 ¼ teaspoons salt
  • 2 cups (480 grams) raw tahini
  • 1 cup (240 ml) cold water
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