Hummus-Masbacha
Serves: 4
Mckayla Mann
1 January 1970
Based on User reviews:
46
Spice
45
Sweetness
53
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
450 g
Chickpea (dry)1 tbsp
Baking Soda110 g
Sesame Paste (unhulled)110 g
Grape Seed Oil60 g
Lemon Juice1 cup
Water (warm)Directions:
1
For the hummus: Combine the chickpeas and baking soda in a large bowl or pot and cover with at least double their volume of water
2
Transfer to the refrigerator and soak for 18 hours
3
Drain the chickpeas and rinse thoroughly in cold water
4
Place the chickpeas in a large pot with the whole head of garlic and cover with water
5
Bring to a boil, and then reduce the heat to low
6
Simmer the chickpeas over low heat until very tender, about 3 hours
7
Drain, reserving 1 cup of the cooking liquid and 1 cup of whole chickpeas
8
Discard the garlic bulb
9
Combine the remaining chickpeas, the sesame paste, grape seed oil and lemon juice in a food processor and puree to a smooth, creamy consistency, adding reserved cooking liquid as needed
10
Season with salt and cumin
11
For the tehina: Combine the sesame paste, water, lemon juice and garlic in a blender and blend at high speed until smooth
12
Blend in the olive oil
13
If the puree is too tight, adjust the consistency with additional warm water
14
Season with salt and cumin
15
For serving: Spoon the hummus into a large shallow bowl
16
Create a well in the center, using the back of a spoon, pushing the hummus to the edges of the bowl
17
Toss together the reserved whole chickpeas with the tehina in a mixing bowl and adjust the seasoning if necessary
18
Spoon the dressed chickpeas into the well in the center of the hummus
19
Garnish the hummus with the olive oil and chopped parsley
20
Serve immediately