HUMMUS IN ISRAEL RECIPES

Steps:

• Place chickpeas in a medium pot and cover with water by 1". Bring to a boil over high heat, then reduce heat to medium-low and simmer, undisturbed, until chickpeas start falling apart, about 20 minutes. Reserve 1 cup cooking liquid, then drain chickpeas.
• Transfer chickpeas to a food processor. Add garlic, lemon juice, tahini, salt, and 2 Tbsp. reserved cooking liquid and process for a full 5 minutes (set a timer for this) until creamy and smooth. If at any point the hummus appears dry or very thick, add cooking liquid 1 Tbsp. at a time. With the motor running, stream in oil and process just until combined. Transfer to a medium bowl and drizzle with more oil.
• Do Ahead: Hummus can be made 5 days ahead. Let cool, then cover and chill.

Steps:

• Drain the chickpeas in a medium mesh sieve, reserving the liquid. Reserve about 7 chickpeas for garnish.
• Process the tahini, garlic and cumin in a food processor. With the motor running, slowly drizzle in 2/3 cup of the reserved chickpea liquid (if you don't have exactly 2/3 cup, add water until the total amount is 2/3 cup) and process until light and very creamy, 1 to 2 minutes. The mixture will appear broken at first but will come together after all the liquid is added and has been processed for a minute or two.  
• Add the chickpeas, the lemon juice and 1/2 teaspoon salt to the tahini mixture. Process until the mixture is extremely smooth, scraping down the sides occasionally, about 4 minutes. Thin with more water if you prefer a looser consistency. Taste and season with more salt, lemon juice or cumin as desired. 
• Spoon the hummus into a shallow bowl, making a well in the center, and drizzle liberally with oil. Top with the reserved chickpeas and sprinkle with paprika. Serve with pita bread, pita chips or cut raw vegetables.