Musabaha (Whole Chickpea Hummus)
You can never have too many main course recipes, so give Musabaha (Whole Chickpea Hummus) a try. One portion of this dish contains approximately 16g of protein, 21g of fat, and a total of 413 calories. This recipe serves 2. For 98 cents per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. A couple people really liked this middl eastern dish. A mixture of baking soda, ground cumin, dried chickpeas, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Just as Delish. This recipe is liked by 55 foodies and cooks. From preparation to the plate, this recipe takes approximately 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is great. Try Sprouted Chickpea Hummus, Classic Chickpea Hummus, and Moroccan Whole Chickpea Hummus for similar recipes.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
½ teaspoon Baking Soda
1 tablespoon Oiive Oil
125g Dried Chickpeas
1 clove Garlic
1 clove Garlic - crushed / fined minced
½ Green Chili - finely chopped
½ tablespoon Ground Cumin
2 tablespoon Lemon Juice
½ teaspoon Paprika
5g Parsley - finely chopped
Pinch of Salt
Salt and Black Pepper
35g Tahini
1 tablespoon Iced Water
30ml Water
1 tablespoon White Wine Vinegar.jpg)
Equipment:
sauce pan
bowl
food processor
Cooking instruction summary:
Start a day before to soak chickpeas with cold water, at least twice their volume, and leave to soak overnight.The next day, place a medium saucepan on high heat and cook chickpeas with sodium bicarbonate for 3 minutes, stirring constantly. Add 700ml water and bring it to boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas can be cook for anywhere between 30 and 40 minutes, depending on the type and freshness.While the chickpeas are cooking, prepare tahini sauce by mixing all the ingredients in a small bowl. Add a little water if needed to get a consistency slightly runnier than honey.In another small bowl, mix together all the lemon sauce ingredients.Once the chickpeas are done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy. Drain the cooked chickpeas, reserving 40ml of the cooking water. You should end up with roughly 300g of cooked chickpeas. Keep ¾ (225g) of the chickpeas in a bowl, mixing them with the cooking water reserved earlier, cumin, ¼ teaspoon salt and freshly ground black pepper. Keep them somewhere warm.Place the remaining chickpeas (75g) in a small food processor and process until you get a stiff paste. While the machine is running, add tahini paste, lemon juice, garlic and ¼ teaspoon salt. Finally, slowly drizzle in the iced water and allow it to mix for about 3 minutes until you get a very smooth and creamy paste, that has turn into hummus.To serve, place hummus into a shallow serving bowl, don't level or press it down. Spoon warm chickpeas on top, followed by tahini sauce, the lemon sauce and a drizzle of olive oil. Garnish with chopped parsley and a sprinkle of paprika.
Step by step:
1. Start a day before to soak chickpeas with cold water, at least twice their volume, and leave to soak overnight.The next day, place a medium saucepan on high heat and cook chickpeas with sodium bicarbonate for 3 minutes, stirring constantly.
2. Add 700ml water and bring it to boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas can be cook for anywhere between 30 and 40 minutes, depending on the type and freshness.While the chickpeas are cooking, prepare tahini sauce by mixing all the ingredients in a small bowl.
3. Add a little water if needed to get a consistency slightly runnier than honey.In another small bowl, mix together all the lemon sauce ingredients.Once the chickpeas are done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.
4. Drain the cooked chickpeas, reserving 40ml of the cooking water. You should end up with roughly 300g of cooked chickpeas. Keep ¾ (225g) of the chickpeas in a bowl, mixing them with the cooking water reserved earlier, cumin, ¼ teaspoon salt and freshly ground black pepper. Keep them somewhere warm.
5. Place the remaining chickpeas (75g) in a small food processor and process until you get a stiff paste. While the machine is running, add tahini paste, lemon juice, garlic and ¼ teaspoon salt. Finally, slowly drizzle in the iced water and allow it to mix for about 3 minutes until you get a very smooth and creamy paste, that has turn into hummus.To serve, place hummus into a shallow serving bowl, don't level or press it down. Spoon warm chickpeas on top, followed by tahini sauce, the lemon sauce and a drizzle of olive oil.
6. Garnish with chopped parsley and a sprinkle of paprika.
Nutrition Information:
covered percent of daily need
