For years I tried to find good Israeli hummus in Canada, which was a depressing mission. And then, I found this recipe. Search no more!
½ lb dried chickpeas
¼ lb dried chickpeas
1Tbsp baking soda
6-7 unpeeled garlic cloves
¼ cup tahini
2 Tbsp cup lemon juice
¼ cup olive oil
1 tsp ground cumin
Cover the chickpeas with the baking soda and 2" of water. let sit overnight. Rinse well.
In a pot, cover chickpeas with 2" of fresh water, add the garlic cloves and bring to a boil. Simmer over moderately low heat until chickpeas are tender, about 40 min. Reserve the cooking water, and rinse chickpeas in the pot with cold water (allowing the peels to rise by "massaging" the peas). Set aside the 1/4lb of cooked chickpeas for serving.
In a food processor, puree the remaining chickpeas with 5 of the peeled garlic cloves and 1/4 cup of reserved water. Then, add the cumin, tahini, olive oil, and the lemon juice. Salt to season and add the remaining liquid/garlic if needed.
Serve by creating a dent in the hummus and placing some of the cooked chickpeas there. Sprinkle with cumin and paprika.