StartersDifficulty: easy
Hummus Masabacha (Whole Chickpea Hummus)
Hummus's looser, warmer sibling: the same silky purée topped with whole braised chickpeas, olive oil and paprika — less blended, more texture, the way Tel Aviv eats it.
15
Prep Time
60
Cook Time
4
Servings
Ingredients
Instructions
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1Cook the soaked chickpeas with baking soda 40-60 minutes until falling-apart soft. Save a bowl of whole ones with some liquid.
2Blend most of the chickpeas with tahini, lemon, garlic and ice water until very smooth. Season and spread on a plate.
3Top with the reserved whole chickpeas, paprika, parsley and a generous olive oil pool. Eat with warm pita.
Chef's Tip
- Baking soda in the cooking water raises the pH and bursts the chickpea skins — the secret of ultra-smooth hummus.
More tips ↓Show less ↑
- Ice water in the blending whips air into the tahini and makes the purée fluffier than warm water ever will.
- Masabacha means the whole chickpeas stay whole: texture on top of creaminess, not instead of it.
© Mediterranean Flavors — themediterraneanflavors.com
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