Abed’s hummus masterclass

Appears in
The Galilean Kitchen

By Ruth Nieman

Published 2017

  • About

There are apparently many ways to make hummus, the beige coloured paste that is honoured throughout the Middle East as the dip of all dips, or, as in Abed’s restaurant, the king of all kings. There is however only one recipe that produces the excellence that ‘the king’ is willing to serve and now shares with The Galilean Kitchen.


  • hummus is always made in Abed’s kitchen from dried chickpeas.
  • Soak 8 kg dried chickpeas in cold water</