Musabacha - A Warm Hummus Dip
Hungry for more? This recipes was featured in a podcast episode!
Tuck into this warm, chunky hummus, that is quick and easy to make and customizable to your tastes. This flavourful hearty dip is perfect to share with friends and makes a great appetizer for a crowd or a nice side in a lunch for two!
Prep Time: 10 min
Cook time: 10 min
Yield: 3 cups of dip
28 oz can of chickpeas
1 carrot, quartered
1 celery, quartered
1 clove garlic
1 cup tahini
1/4 salted lemon or 1 tsp salt
1 lemon, juiced or 1/4 cup lemon juice
1/4 cup fresh parsley, chopped
1-2 tbsp za'atar spice
1 tsp cumin
Strain and thoroughly rinse the jar of chickpeas. This should leave you with about 450-500g of chickpeas.
Add the chickpeas, roughly chopped carrots, celery onion and garlic to a large saucepan. Add enough water to cover everything well. Bring to a boil over medium heat, then reduce to simmer. Simmer for 10 min.
Reserve 1 cup of cooking water. Discard the carrot, onion and celery. Keep the garlic and chickpeas.
In a blending cup or food processor, add the tahini, salted lemon, lemon juice, 1 cup of cooked chickpeas, garlic and a bit of the reserved cooking water. Blend & continue adding cooking water until you get a thin hummus texture.
In a a heatproof bowl, mix the blended mixture with the rest of the cooked chickpeas. Top with parsley, za'atar, cumin, a drizzle of olive oil and more lemon juice.
Serve warm with fresh made skillet bread or warmed pita or naan.
Zhuzh it up!
Give this dip your own spin by adding to the toppings. We suggest fresh chopped tomatoes, roasted garlic, caramelized onions, roasted red pepper, a drizzle of your favourite flavoured olive oil, chili flakes or seriously anything else you like with hummus!
This amazing recipe was written by Erin and inspired by Vidar Bergum : A Kitchen in Istanbul - Musabaha Recipe