Recipe of the Week: Homemade Haifa Hummus

The following recipe for Homemade Haifa Hummus is from SurvivalBlog reader Yair L.

  • 1-1/2 cup of cooked chickpeas — Canned, preferably skinless, or home softened and cooked (or you may substitute garbanzo beans)
  • 1/2 cup Tahini (ground sesame seeds) Storebought or homemade – Optional
  • 1 TBS Extra Virgin Olive Oil
  • 1/8 to 1/4 cup  Fresh-squeezed lemon juice (to taste)
  • Water (or liquid from a can of chickpeas)
  • Salt (optional)
  • 1/2 teaspoon ground cumin (optional)
  • 1 clove of pressed fresh garlic, finely chopped (optional)
  • Chopped olives (optional)
  • Pine nuts (optional)
  • Chopped red pepeprs (optional)
  • Garnish of your choice
Directions (With Tahini)
  1. Place the chickpeas in a medium saucepan. Cover the chickpeas by several inches of water
  2. Bring to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look puffy, their skins are falling off, and they’re quite soft.
  3. In a fine-mesh strainer, drain the chickpeas and then pour cold water over them for about 30 seconds. Set them aside.
  4. Meanwhile, start with tahini and lemon juice, in a blender or food processor. Blend for at least a minute until it fluffs up and lightens in color.
  5. Add a sprinkle of water (or liquid from the can of chickpeas) and blend it some more, until super fluffy and pale. (To the consistency of dip.)
  6. If desired, also add salt and/or already finely-chopped garlic. Process until the garlic is very finely chopped.
  7. Add the chickpeas and cumin (if desired) to the tahini. Run the blender or food processor until the mixture is again smooth and fluffy.
  8. Scrape down the sides of the food processor or blender, add the oilve oil, and blend again.
  9. Do a taste test. Add salt or more olive oil, if desired.
  10. Blend again.
  11. If desired, add pine nuts, or red peppers, or chopped olives, and then mix them in by hand, or very briefly blend again.
Directions (Without Tahini)

Same as above except omit the Tahini, but add more olive oil.


Serve chilled. Garnish with a drizzle of olive oil, and either finely-chopped fresh parsley or ground paprika.


Keeps well in a refrigerator for up to five days.

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!