*My favorite humus place in the old city of Jerusalem is called Lina’s, close to the Church of the Holy Sepulchre.  Lina’s is famous for having a very smooth humus recipe they have served for 35 years.   At Lina’s they always give you a plate of small kosher pickles and sliced raw onions.  You are supposed to put the pickle together with the onion and get a generous swab of humus.  It may sound crazy but it is delicious all together–a culinary trinity.

4 garlic cloves
2 cans (16 oz) of chickpeas, drained
1/4 can water
2-3 tablespoons olive oil (a good one!)
3/4 teaspoon salt
2 tablespoons tahini (sesame paste)
2-3 tablespoons lemon juice

1) In a food processor add the garlic first until it is minced.  Add chickpeas, water, oil, salt, tahini, and lemon juice.  Run the food processor on high until a paste is formed.  Chill humus for two hours before serving.
3) Serve with pita bread and chopped veggies.  I haven’t found pita bread in the U.S. like they have in Israel so I prefer to brush the pita with olive oil, sprinkle with basil and paprika, and toast it.
Don’t forget the pickles and onions!

*Recipe by Shelley Neese, vice president of The Jerusalem Connection. Click here for her articles and videos.


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