Msabbaha Chunky Hummus

Ingredients

• 3 cups Dried chickpeas, soaked overnight and boiled until very soft
• 0.5 cup Chickpea cooking liquid (aquafaba)
• 0.75 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
• 0.25 cup Fresh parsley, chopped
• 0.5 teaspoon Paprika or Aleppo pepper(optional)
• 1 teaspoon Green chili, finely minced(optional)

Instructions

1. 1

   Ensure your cooked chickpeas are warm; if using canned, simmer them in their liquid for 10 minutes first.

2. 2

   In a medium mixing bowl, whisk together the tahini, lemon juice, minced garlic, salt, and cumin until a thick paste forms.

3. 3

   Gradually add the warm chickpea cooking liquid to the tahini mixture, whisking constantly until it becomes a smooth, pourable sauce.

4. 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. 5

   Fold in the remaining two cups of whole, intact chickpeas gently so they stay whole.

6. 6

   Taste and adjust seasoning, adding more lemon or salt if needed; the consistency should be chunky and slightly soupy.

7. 7

   Transfer the mixture to a shallow serving bowl and create a small well in the center.

8. 8

   Garnish generously with olive oil, chopped parsley, a sprinkle of paprika, and the minced green chili if desired.