Msabbaha Chunky Hummus
A warm, rustic Levantine dish featuring whole tender chickpeas swimming in a creamy, garlicky tahini sauce.
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Ingredients
- 3 cups Dried chickpeas, soaked overnight and boiled until very soft
- 1/2 cup Chickpea cooking liquid (aquafaba)
- 3/4 cup Tahini (sesame paste)
- 4 tablespoons Fresh lemon juice
- 3 cloves Garlic cloves, minced into a paste
- 1 teaspoon Cumin powder
- 1 teaspoon Salt
- 3 tablespoons Extra virgin olive oil
- 1/4 cup Fresh parsley, chopped
- 1/2 teaspoon Paprika or Aleppo pepper(optional)
- 1 teaspoon Green chili, finely minced(optional)
Instructions
- 1
Ensure your cooked chickpeas are warm; if using canned, simmer them in their liquid for 10 minutes first.
- 2
In a medium mixing bowl, whisk together the tahini, lemon juice, minced garlic, salt, and cumin until a thick paste forms.
- 3
Gradually add the warm chickpea cooking liquid to the tahini mixture, whisking constantly until it becomes a smooth, pourable sauce.
- 4
Take one cup of the warm chickpeas and lightly mash them with a fork or mortar and pestle, then add them to the sauce.
- 5
Fold in the remaining two cups of whole, intact chickpeas gently so they stay whole.
- 6
Taste and adjust seasoning, adding more lemon or salt if needed; the consistency should be chunky and slightly soupy.
- 7
Transfer the mixture to a shallow serving bowl and create a small well in the center.
- 8
Garnish generously with olive oil, chopped parsley, a sprinkle of paprika, and the minced green chili if desired.
Nutrition per Serving
385
Calories
14g
Protein
32g
Carbs
24g
Fat
9g
Fiber
2g
Sugar
580mg
Sodium
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