Name: Hummus Alakawi
Yield: Serves 8
Cuisine: Egyptian
Ingredients: Juice of 1 small lemon; Freshly squeezed lemon juice; 2½ cups (500 grams) dried chickpeas, preferably small; 2 teaspoons salt; 2 cups (500 grams) raw tahini; Ground cumin; 1 teaspoon citric acid; Olive oil; 1 to 2 tablespoons olive oil; 1 cup (250 grams) Cooked Chickpeas for Salads and Stews, warmed; Chopped parsley

Preparation info

Serves
8

Difficulty
Easy

Appears in

On the Hummus Route

By Ariel Rosenthal , Orly Peli-Bronshtein and Dan Alexander

Published 2019

About

Acre native Yosef Baballah, a veteran of Tel Aviv’s food and beverage industry, opened his Alakawi restaurant a few years ago, serving the food he knows best. One of the specialties at Alakawi is Acre-style hummus, which Yosef learned to make as a boy. This recipe takes three days to prepare, but Yosef believes it is worth a try, at least once.