0 0
Hummus- Masbacha

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 lb dry chickpeas
1 tablespoon baking soda
1 whole head garlic, skin on
12 ounces unhulled sesame paste
4 ounces grapeseed oil
2 ounces fresh-squeezed lemon juice
kosher salt
ground cumin
4 ounces unhulled sesame paste
1/2 cup warm water
2 ounces lemon juice
1 garlic clove, germ removed
4 ounces extra-virgin olive oil (preferably from turkey or israel)

Nutritional information

971.4
Calories
780 g
Calories From Fat
86.7 g
Total Fat
11.2 g
Saturated Fat
0 mg
Cholesterol
865.8 mg
Sodium
40.2 g
Carbs
7.8 g
Dietary Fiber
0.6 g
Sugars
18.2 g
Protein
252g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Hummus- Masbacha

Features:
    Cuisine:

    Recipe courtesy Chef Michael Solomonov, Zahav, Philadelphia, PA

    • 1310 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Hummus-Masbacha, Recipe courtesy Chef Michael Solomonov, Zahav, Philadelphia, PA, Recipe courtesy Chef Michael Solomonov, Zahav, Philadelphia, PA


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    For the Hummus:

    2
    Done

    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.

    3
    Done

    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.

    4
    Done

    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.

    5
    Done

    For the Tehina:

    6
    Done

    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.

    7
    Done

    For Serving:

    8
    Done

    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.

    Avatar Of Omar Smith

    Omar Smith

    Artisan bread maker baking up crusty and flavorful loaves with care and skill.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Pear And Ginger Muffins
    previous
    Pear And Ginger Muffins
    Jalapeno Poppers
    next
    Jalapeno Poppers
    Pear And Ginger Muffins
    previous
    Pear And Ginger Muffins
    Jalapeno Poppers
    next
    Jalapeno Poppers

    Add Your Comment

    4 × 5 =