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Appetizers

Hummus Masabacha (Warm Hummus with Whole Chickpeas)

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10 min
Prep
10 min
Cook

Ingredients

  • 400 g (14 oz) canned chickpeas, drained (liquid reserved)
  • 120 g (1/2 cup) tahini
  • 2 cloves garlic, minced
  • 3 tbsp lemon juice
  • 1/2 tsp ground cumin
  • 3 tbsp olive oil, plus extra for serving
  • 1 tsp paprika
  • Salt to taste

Method

  1. Warm the chickpeas gently in a saucepan with a little of their reserved liquid for 5 minutes.
  2. Set aside a third of the warm chickpeas whole for topping.
  3. Blend the remaining chickpeas with tahini, garlic, lemon juice, cumin and a little of their liquid until smooth and creamy.
  4. Season with salt to taste.
  5. Spread the blended hummus in a shallow bowl and top with the reserved whole warm chickpeas.
  6. Drizzle with olive oil, dust with paprika, and serve warm with bread.

Introduction: A warm, rustic style of hummus left slightly chunky with whole chickpeas folded through, Masabacha is served fresh and warm in dedicated hummus eateries across Israel, often for breakfast or lunch with bread.

Cultural Background: A warm, rustic style of hummus left slightly chunky with whole chickpeas folded through, Masabacha is served fresh and warm in dedicated hummus eateries across Israel, often for breakfast or lunch with bread.

Tips: Serving the hummus warm, straight after blending, gives the authentic Masabacha texture and flavor.

Variations: A spoonful of tahini sauce swirled on top, or a scattering of chopped parsley, are popular additions. Naturally vegetarian and vegan.

Storage: Refrigerate in an airtight container for up to 4 days.

Reheating: Gently warm in a saucepan over low heat, stirring, before serving.

FAQs:

Q: Can I use dried chickpeas?

A: Yes, soak overnight and cook until very tender before using.

Q: What makes Masabacha different from regular hummus?

A: It's served warm with whole chickpeas folded through, rather than fully smooth and cold.

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