I’ve been meaning to find and make a good hummus for a while now. After some research I found this recipe for apparently one of the fancier hummus versions available, the hummus masabacha, garnishes with whole chickpeas, paprika and lemon-spiked tahini.
It was delicious, honestly. The trick to make this hummus luxuriously smooth is to soak the chickpeas overnight with baking soda to soften them.
Ingredients½ pound dried chickpeas (250 g) 1 tablespoon baking soda 7 large garlic cloves, unpeeled ½ cup extra-virgin olive oil ¼ teaspoon ground cumin, plus more for garnish ½ cup tahini, at room temperature, be sure to stir the sesame paste thoroughly before measuring ¼ cup, plus 1 tablespoon of fresh lemon juice Salt Paprika, for garnish ¼ cup chopped parsley Pita bread, for serving
In a medium bowl, cover the dried chickpeas with 2 inches of water and stir in the baking soda. Refrigerate the chickpeas overnight. Drain the chickpeas and rinse them under cold water.
In a medium saucepan, cover the chickpeas with 2 inches of fresh water. Add the garlic cloves and bring to a boil. Simmer over moderately low heat until the chickpeas are tender, about 40 minutes. Drain, reserving 10 tablespoons of the cooking water and 2 tablespoons of the chickpeas. Rinse the chickpeas under cold water. Peel the garlic cloves.
In a food processor, puree the chickpeas with ½ cup of the reserved cooking water, 1/4 cup of the olive oil and 6 of the garlic cloves. Add the cumin along with 1/4 cup each of the tahini and lemon juice and process until creamy. Season the hummus with salt and transfer to a serving bowl.
Wipe out the food processor. Add the remaining ¼ cup of tahini, 1/4 cup of olive oil, 2 tablespoons of reserved cooking water, 1 tablespoon of lemon juice and garlic clove and puree.
Using a ladle, make an indent in the center of the hummus. Spoon in the tahini-lemon mixture. Sprinkle the hummus with the cumin and paprika. Garnish with the reserved whole chickpeas and the parsley, and serve with pita bread.
Source: foodandwine.com, a recipe by Michael Solomonov.