Chunky Garlic Hummus Recipe (Masabaha)
This Garlic Hummus Recipe is our take on Middle Eastern Masabaha. It's thick, chunky, and perfect for dipping!
Servings: 6 servings
Ingredients
- 16 ounces chickpeas not canned
- 1 ½ teaspoons ground cumin
- 3 garlic cloves minced
- Juice of 1 medium lime
- 1 teaspoon kosher salt + more to taste
- 3 Tablespoons tahini
- Black pepper to taste
Instructions
- In a large bowl, submerge the chickpeas in room temperature water, and soak for 6 hours.
- Rinse and drain the chickpeas, and transfer them to a large pot. Submerge them with water, and add the salt and ground cumin. Boil over medium heat for 1 hour or until they are tender. Skim and discard the white film from the top. Strain the chickpeas, reserving the water.
- In a mortar and pestle, mash the garlic, lime juice, and salt until the ingredients are crushed and well combined.
- On a plate, add 2 cups of the cooked chickpeas, the garlic paste, and tahini. Using a fork, mash the ingredients until they are combined and chunky. Add 1-2 tablespoons of the reserved water as needed to loosen and combine the ingredients.
- Garnish with chickpeas, if desired.
- Serve warm with pita chips for dipping.
Notes
There will be more chickpeas than needed to make this chunky garlic hummus recipe. Feel free to freeze them for later, and thaw them out to make a second batch. Or, refrigerate them, and use them in place of hummus in all your favorite recipes!
Nutrition
Serving: 1serving | Calories: 321kcal | Carbohydrates: 48g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 32mg | Potassium: 660mg | Fiber: 3g | Sugar: 0.03g | Vitamin A: 250IU | Vitamin C: 3mg | Calcium: 171mg | Iron: 4mg