I’ve seen a lot of hummus recipes and I don’t even think this one is perfect but it’s a fun exploration of texture. An amalgam of Ottolenghi and Alton Brown, I give you a lemony dip for pita, chips, topping potatoes or a salad.
NOTE: Misha Bader pointed out that this dish is called musabaha, or chickpeas with hummus. It can be served warm for breakfast with radishes and soft pita.
| Things you'll need: | |
| 1 15.5oz can of chick peas OR 1 cup of dried chick peas, soaked overnight 2 cloves of garlic, peeled 1 lemon, zest reserved | 1/4 cup plus 1 tablespoon olive oil 1/2 cup tahini 1/2-1 cup of ice water Parsley Chili powder or paprika salt |
Start with a can of drained and washed chickpeas. If you have the time, soak a bag over night and slow cook until tender.
Rough chop ½ cup of chick peas with a clove of garlic and set aside. In a food processor, pulse and whirrrrr juice of one lemon (keep the zest!), tahini, the rest of the chick peas, garlic, and drizzle in ¼ cup of olive oil. Keep the machine running and pour in ice cold water until the mixture is smooth but thick enough to run off the back of a spoon like condensed milk. Season with salt as necessary.
In a bowl: Spoon in a bit of liquid chickpea mixture, pile on the chunky chick peas; pour a small outer ring of olive oil, and finish with a sprinkle of parsley, lemon zest, chili powder.
I think a touch of roasted chickpea husks for crunch might do the trick next time!
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Love this? It's part of a Vegetarian Spanish menu.
Have you tried this recipe? Take a photo and tag @Randwiches on Instagram.