Hummus masabacha

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.

Ingredients

½ 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

 

Directions

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.

Enjoy!

Source: foodandwine.com, a recipe by Michael Solomonov.

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27 thoughts on “Hummus masabacha

  1. I love hummus and I haven’t cooked for a while, how standing so beautiful and so delicious… Thank you dear Giovanna, this was so beautiful, with my love, nia

  2. First off, I’m sorry that I neglected to tell you how much I like your new “look”, Giovanna, the last time I visited. It is really quite nice. Now, this recipe sounds delicious. I love the little pool of lemon tahini in the center. Yum!

    1. Don’t worry John… You are a guy, is totally normal😉
      But now that you mention it, I’m glad you like it.
      Yes, that little pool makes a big difference..
      Have a very nice day!

  3. Gorgeous – my mum and dad love this so much so I will make it for them next time they are over. I agree re the tip using the baking soda, it really does make a difference to the tenderness of the chick peas!

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