Hummus has become the dip of all dips thanks to foodies everywhere and certainly Birthright Israel alumni who return home craving it. The creamy, tangy texture pairs well with anything from fresh veggies to pita. In the last few years, it has become so popular in the US that it was named the official dip of the NFL. However, as so many of us can easily find great hummus at the grocery store, nothing tastes like fresh, homemade hummus.

This is why we’re excited to share Birthright Israel alumna Carly Alterman’s recipe. Carly’s recipe is an Israeli-style hummus which means it’s made with tehina. Throughout the Mediterranean and the Middle East, it’s common to find variations of hummus. For instance, a Greek-style skips the tehina and goes heavy on the lemon and garlic. You may also find hummus topped with spiced beef which is easily available at many Israeli cafes.

What to Serve with Hummus

Hummus is obviously served great with veggies and pita but also pairs well as a side dish. If you’re looking for a light dinner, you can try shakshuka served with hummus, Israeli salad, and fresh bread. If you’re hosting a BBQ, you can add it to a platter with olives, pickled vegetables, and feta cheese. If you’re looking for more ways to serve the dip, check out our roundup of traditional Israeli food and its modern American variations.

How to Make Homemade Hummus


  • 1 can of chickpeas
  • 1 tablespoon of tehina
  • 1/4 teaspoon salt
  • Sprinkle of Cumin
  • Sprinkle of Paprika
  • Sprinkle of Garlic powder
  • 1 tablespoon freshly squeezed lemon
  • 2 tablespoons olive oil
  • 3 tablespoons water


Drain your can of chickpeas, then soak in warm water for about 30 minutes to an hour. When you’re ready to make your hummus, remove the little skin off the chickpeas before adding to a blender. This step is optional, but removing the skin first makes your hummus a lot creamier!

Blend your chickpeas with the rest of your ingredients until creamy. Adjust the spices, amount of water, and tehina to your desired taste and consistency.

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