Hummus Masabacha

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November 29, 2016

Recipe by The Little Plantation

  • Cook: 2 hrs 30 mins


For the hummus:

1 cup (180g) chickpeas, soaked in water for 12 hours or overnight

1 whole onion, peeled

1/2 cup tahini

juice of 1-2 lemons

4 garlic cloves, finely minced

salt and pepper to taste

For the garnish:

a drizzle of extra virgin olive oil

a sprinkle of paprika

chopped coriander or parsley

chopped dill (optional)

sesame seeds

oven roasted chickpeas (optional, see tips)

Serve with:

a fresh salad like the one you can find in here

some pitta bread


1Soak the chickpeas for 12 hours or overnight in filtered water.

2The next day, drain away the water and place the chickpeas, together with the peeled onion in a large pot and completely cover with fresh water.

3Bring to the boil, cover the pot and cook the chickpeas on a low heat, until they are completely soft. They should be at the point of falling apart at the lightest touch, which should take about 2 - 2.5 hours to achieve. If need be, add more water during the cooking process if the water dries up prematurely; the right quantity of water is key to achieving the right texture of the hummus afterwards.

4Once cooked, please remove the chickpeas from the water and place in a separate bowl. Remove 1/2 cup of chickpeas and set aside to use as a garnish later. Then add the lemon juice, tahini, salt, pepper and garlic to the chickpeas in the bowl. With a handheld food blender, combine the ingredients until smooth and cream-like in texture. If need be, add some of the water in which the chickpeas were cooked.

5Serve warm and garnish with fresh coriander or parsley, a drizzle of extra virgin olive oil and a sprinkle of paprika. I also garnished the hummus with dill and sesame seeds for extra crunch.

6As for the 1/2 cup of cooked chickpeas - I roasted them briefly (20-25 minutes) in a marinade of olive oil, salt and balsamic vinegar. This was, I must confess, for food photography purposes only and though utterly delicious, totally not necessary ;). The original recipe recommends just garnishing with the cooked chickpeas as is and for easy and authenticity, I'd suggest the same, especially if you're using the sesame seeds which already add crunch and texture.


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