Hummus Masabacha

Steps to make

1. 1

   Soak chickpeas

   8h
   

   In a large pot, combine ½ pound of dried chickpeas with 1 teaspoon baking soda, and 1 tablespoon of salt then cover with 6 cups of cold water. Stir until the salt and baking soda completely dissolves. Set aside, at room temperature overnight to soak.

2. 2

   Drain chickpeas

   5 min
   

   The next day, drain and rinse the soaked chickpeas extremely well.

4. 3

   Combine chickpea boiling mixture

   2 min
   

   Add the remaining teaspoon of baking soda along with 1 tablespoon of salt, 1 onion that has been cut in half, 1 celery, 1 carrot, 2 cloves of garlic, 2 bay leaves, and a sprig of rosemary, if you wish.

5. 4

   Boil hummus mixture

   50 min
   

   Pour 6 cups of water over the ingredients and bring to a high heat boil then reduce the heat, cover with a lid, leaving a small space for steam to escape and simmer for about 45 minutes or until the chickpeas are very soft and almost falling apart. Add more water if needed so that the chickpeas are completely covered at all times during the cooking process. Allow to cool slightly before removing the onion, garlic, celery, carrot, bay leaves, and rosemary and discarding. Drain the remaining, cooked chickpeas and reserve the cooking water.

6. 5

   Combine hummus mixture

   5 min
   

   Transfer about ¼ of the cooked chickpeas to a blender or food processor and add 1 cup of tahini sauce. Blend until very smooth but still pourable. If needed, add a little of the cooking water, however take care to not make it too watery.

7. 6

   Combine tahini mixture

   2 min
   

   Transfer the hummus and tahini mixture to a mixing bowl and add the remaining ¾ of cooked chickpeas along with ⅓ cup of minced parsley and stir to evenly mix everything together. To thicken your hummus, place it in the refrigerator. To thin, add some of the reserved chickpea cooking water.

8. 7

   Serve

   

   Serve on a plate, drizzle the hummus with some olive oil and garnish with any of the above options of your choice. Enjoy with matzo.