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The Hirshon “Jackson Pollock” Hummus – חומוס حُمُّص‎

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  • Total Time: 0 hours


Units Scale
  • 1 1/4 cup dried chickpeas
  • 1 teaspoon baking soda
  • 6 1/2 cups water
  • 1 cup Tahini paste (light roast)
  • 3 tablespoons white (Shiro) miso (TFD umami secret weapon ingredient! It really makes the recipe, but if you prefer a traditional hummus, leave it out)
  • 4 tablespoons freshly squeezed lemon juice
  • 3 cloves garlic, crushed
  • 1 clove of roasted garlic (reserve the rest of the roasted garlic for snacking!)
  • 6 1/2 tablespoons ice-cold water, optionally mixed with 1/4 teaspoon Asian sesame oil
  • For drizzling and sprinkling (try as many as you like or just a few of your favorites, but always use the olive oil – I use them all!)
  • Extra-virgin olive oil
  • Flaky smoked (preferred) or regular sea salt
  • Aleppo pepper flakes
  • Freshly ground black pepper
  • Freshly ground coriander seed
  • Freshly ground cumin
  • Za’atar spice blend
  • Sumac berry powder
  • Minced fresh flat-leaf parsley and chives


  1. The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight.
  2. The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface.
  3. The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.
  4. Drain the chickpeas. You should have roughly 3 ⅔ cups now. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine sill running, add the tahini paste, lemon juice, garlic, and miso. Finally, slowly drizzle in the ice water and allow it to mix for about five minutes, until you get a very smooth and creamy paste.
  5. Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes. If not using straightaway, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving. This hummus will keep in the refrigerator for up to three days
  6. Drizzle a lot of your favorite olive oil over the top, then artfully and abstractly sprinkle the herbs and spices over the top of the hummus. In this way, every new bite has a different and addictive new set of flavors and every hummus you make looks different!
  • Prep Time: 0 hours
  • Cook Time: 0 hours
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