“A Place at the Table” is a commemorative project that documents the favorite dishes of those lost on October 7 with the help of their families.
When Sivan Yanin visited his parents on Kibbutz Gesher, just south of the Sea of Galilee, he would often pack up the silken, lemony hummus that’s a signature family recipe. His father, Baruch, who was born and raised in Tel Aviv’s Hatikva neighborhood, learned to make hummus from his own father, who inherited the recipe from his father. It’s no wonder that family members affectionately refer to it as “Yanin hummus.”
A policeman, Sivan was part of the team securing the Nova festival in Re’im on October 7, a side job he took to make some extra money. As rumors of a terrible massacre at the party began circulating in the morning hours, his family members didn’t know he was there and couldn’t figure out why he wasn’t reachable by phone. It wasn’t until later in the afternoon that a friend told them that he was at the festival. For over a week, they feared Sivan had been kidnapped, but they learned 10 days after the attack that his body had been found at the festival grounds. He was 49 years old.
Today, Bar is preparing the dish under the close guidance of her father; she’s learning to make it in Sivan’s memory. She reminisces about how her brother was a beloved uncle to her children: They couldn’t wait for him to arrive to play or take them for a walk on Saturday mornings. Warm and affectionate, Sivan exuded a sense of tranquility. With a kibbutznik’s spirit, he cherished the land of Israel above all else and wanted to explore every corner of the country. An avid photography enthusiast, he captured its landscapes from every possible angle, even underwater, and was always equipped with the latest gadgets.
Sivan was born to Baruch and Tsafra on Kibbutz Gesher, where he grew up with his three siblings. As an adult, he relocated to the south, where his children — Peleg, Afik, and Nahal — were born. This is also where he joined the police force out of a strong sense of mission and responsibility. As Bar squeezes the lemon to season the soft chickpeas and consults with her father to ensure she’s doing it just right, memories of Sivan’s hearty laugh flood back to her — the kind that would “take over the entire table,” she says.
On the 30th day after his passing, his eldest daughter gave birth to her own daughter, who would have been Sivan’s first grandchild. “He was eagerly anticipating this moment. He couldn’t wait to buy her a stroller and shower her with care,” Bar reflects.
After Sivan’s father tastes and confirms that the flavor is just right, the dish is ready. Outside, Kibbutz Gesher, is at its peak — green, blooming, and peaceful, “just the way Sivan loved to see it most, especially in winter,” Bar says. “Hummus is also a winter dish, evoking feelings of home, family, warmth, and love.”
Did you make this recipe? Share a photo of it and tag it with #a_place_at_the_table to honor the memory of the late Sivan Yanin.
500 grams (1.1lb) small dried chickpeas, soaked in water for 8 hours or overnight
2 teaspoons baking soda
1 cup freshly squeezed lemon juice
5 garlic cloves
1 teaspoon salt
1 cup raw tahini
Olive oil, for serving
- Drain the chickpeas. Rinse under cold water and drain again.
- Place the chickpeas and baking soda in a large pot, then cover with water until it is 5 cm (2”) above the chickpeas.
- Bring to a boil. Reduce to a low heat and cook, uncovered, for about 1 hour, until the chickpeas are very soft.
- Drain the cooked chickpeas, reserving the cooking liquid and some whole chickpeas to add on top of the prepared hummus.
- Add the lemon juice, garlic cloves, and salt in a food processor and blend together to a smooth runny mixture.
- Add the chickpeas and grind to a creamy paste. Gradually add the raw tahini while blending. Slowly pour in some of the reserved cooking liquid (or water), blending to your desired consistency.
- Transfer the hummus to a container or a serving bowl, add the reserved cooked chickpeas and drizzle olive oil on top.
- The hummus is best when fresh, but will keep refrigerated for up to 3 days in the summer and 5 days in the winter.
**This recipe appears exactly as the family makes it; it has not been edited.
