Description
This rustic and hearty take on traditional hummus, inspired by Middle Eastern Masabaha, features tender chickpeas mashed with fresh garlic, lime, tahini, and cumin. Thick, chunky, and full of bold flavor—perfect for scooping with warm pita or crunchy vegetables.
Ingredients
- 16 ounces dried chickpeas (not canned)
- 1½ teaspoons ground cumin
- 3 garlic cloves, minced
- Juice of 1 medium lime
- 1 teaspoon kosher salt, plus more to taste
- 3 tablespoons tahini
- Black pepper, to taste
Instructions
- In a large bowl, cover chickpeas with room temperature water and soak for 6 hours.
- Rinse and drain chickpeas. Transfer to a large pot and cover with water. Add cumin and 1 teaspoon salt. Boil over medium heat for about 1 hour or until tender. Skim off any white foam that rises to the top.
- Once cooked, strain the chickpeas, reserving the cooking water.
- In a mortar and pestle, mash garlic, lime juice, and a pinch of salt into a paste.
- On a serving plate, combine 2 cups of the cooked chickpeas, garlic paste, and tahini. Use a fork to mash into a chunky consistency. Add 1–2 tablespoons of reserved cooking water to loosen as needed.
- Season with black pepper and additional salt to taste. Garnish with extra chickpeas if desired.
- Serve warm with pita chips, bread, or fresh veggies.
Notes
- Use a food processor for a smoother texture if preferred.
- Soak chickpeas overnight to shorten cook time.
- Add a drizzle of olive oil and chopped parsley for extra richness and color.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Dip
- Method: Boiling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
