Hummus Masabacha
Warm, silky chickpea stew infused with tahini and lemon, topped with whole beans and spiced oil. A beloved Israeli comfort dish that's both elegant and deeply satisfying.
- Total time
- 25 min
- Servings
- 4
- Calories
- 420
- Protein
- 14g
Ingredients
- 2 cans (15 oz each) canned chickpeas, drained and rinsed
- ½ cup tahini (sesame seed paste)
- ¼ cup fresh lemon juice
- ½ cup water, plus more as needed
- 3 cloves garlic cloves, peeled
- 1 teaspoon fine sea salt
- ½ teaspoon ground cumin
- 3 tablespoons extra-virgin olive oil
- ½ cup whole chickpeas (reserved from one can), drained
- ¼ teaspoon Aleppo pepper or paprika
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- 2 tablespoons pomegranate arils (optional garnish)
Instructions
- 1
Pour 1 can (15 oz) of drained chickpeas into a food processor. Add 0.5 cup tahini, 0.25 cup fresh lemon juice, 0.5 cup water, and 3 peeled garlic cloves. Process for 3–4 minutes, scraping down the sides halfway through, until completely smooth and creamy. The mixture should fall from a spoon in a slow ribbon — if it's too thick, add water 1 tablespoon at a time and pulse to combine.
- 2
Transfer the tahini mixture to a medium saucepan. Stir in 1 teaspoon fine sea salt and 0.5 teaspoon ground cumin until evenly distributed.
- 3
Set the saucepan over medium heat and warm gently for 3–4 minutes, stirring occasionally. You want the mixture to steam gently and become creamy, not boil — if it starts bubbling aggressively, lower the heat. The hummus should be warm throughout and pourable but still thick.
- 4
While the hummus warms, heat 3 tablespoons extra-virgin olive oil in a small skillet over medium heat. Add the reserved 0.5 cup whole chickpeas and 0.25 teaspoon Aleppo pepper. Toast gently, stirring occasionally, until the chickpeas are warmed through and fragrant, about 2 minutes. Listen for a gentle sizzle — you're just warming, not browning.
- 5
Pour the warm hummus into a shallow serving bowl, creating a gentle well in the center with the back of a spoon. Spoon the warm spiced chickpeas and their oil into the well. Scatter 2 tablespoons freshly chopped flat-leaf parsley over the top, and add 2 tablespoons pomegranate arils if using for a pop of color and tartness. Serve immediately with warm pita bread.
Tools you’ll need
- food processor
- medium saucepan
- small skillet
- wooden spoon
- shallow serving bowl
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