HUMMUS-MASBACHA
Make and share this Hummus-Masbacha recipe from Food.com.
Provided by Chuck Hughes
Categories Beans
Time 21h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the hummus:.
- Combine the chickpeas and baking soda in a large bowl or pot and cover with at least double their volume of water. Transfer to the refrigerator and soak for 18 hours.
- Drain the chickpeas and rinse thoroughly in cold water. Place the chickpeas in a large pot with the whole head of garlic and cover with water. Bring to a boil, and then reduce the heat to low. Simmer the chickpeas over low heat until very tender, about 3 hours. Drain, reserving 1 cup of the cooking liquid and 1 cup of whole chickpeas. Discard the garlic bulb.
- Combine the remaining chickpeas, the sesame paste, grape seed oil and lemon juice in a food processor and puree to a smooth, creamy consistency, adding reserved cooking liquid as needed. Season with salt and cumin.
- For the tehina:.
- Combine the sesame paste, water, lemon juice and garlic in a blender and blend at high speed until smooth. Blend in the olive oil. If the puree is too tight, adjust the consistency with additional warm water. Season with salt and cumin.
- For serving:.
- Spoon the hummus into a large shallow bowl. Create a well in the center, using the back of a spoon, pushing the hummus to the edges of the bowl. Toss together the reserved whole chickpeas with the tehina in a mixing bowl and adjust the seasoning if necessary. Spoon the dressed chickpeas into the well in the center of the hummus. Garnish the hummus with the olive oil and chopped parsley. Serve immediately.
Nutrition Facts : Calories 971.4, Fat 86.7, SaturatedFat 11.2, Sodium 865.8, Carbohydrate 40.2, Fiber 7.8, Sugar 0.6, Protein 18.2
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