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Hummus Masabacha
Hummus masabacha is, at its heart, just hummus with some whole chickpeas in it. The trick to really fantastic hummus masabacha is to start from scratch and infuse those chickpeas with tons of flavor by cooking them yourself. It's slow: they need time to get thoroughly tender, but the effort is well worth the end result. 
1/2 lb. dried chickpeas
2 tsp. baking soda, divided
1 tsp. salt
1 onion, divided
1 stalk celery
1 carrot
2 cloves garlic
2 bay leaves
1 sprig rosemary
1 1/2 cups tahini
1/4 cup lemon juice
1/3 cup parsley, chopped
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Hummus Masabacha

Hummus Masabacha

Hummus Masabacha
Two Stars Guiding Stars
  • Servings:10 (114 g)
  • Prep Time:15 minutes
  • Cook Time:840 minutes
1. Combine chickpeas and 1 teaspoon baking soda in a large bowl. Cover with cold water and stir to dissolve baking soda. Let stand at room temperature overnight. Drain and rinse chickpeas thoroughly.
2. In a large, heavy-bottomed pot, combine chickpeas, remaining 1 teaspoon baking soda, salt, onion, celery, carrot, garlic, bay leaves, and rosemary. Cover with water and bring to a boil over high heat.
3. Reduce heat and simmer, covered, until chickpeas are tender, about an hour and a half. Add water as needed to keep from boiling dry.
4. Discard onion, garlic, celery, carrot, bay leaves, and rosemary. Drain chickpeas, reserving their cooking liquid.
5. In a blender combine tahini, lemon juice, and a quarter of the cooked chickpeas. Puree thoroughly. Thin with reserved cooking liquid if necessary.
6. In a mixing bowl, combine tahini mixture with parsley and remaining chickpeas to serve.