Published: by Absolutely Recipes, in the recipes category.

Hummus Masabacha (Hummus With Whole Chickpeas) Recipe.

Ingredients:

1/2 pound dried chickpeas (about 1 1/4 level cups; 225g)
2 TSPs (12g) baking soda, divided
Kosher salt
1 small onion, split in half
1 small stalk celery
1 small carrot
2 medium cloves garlic
2 bay leaves
1 sprig rosemary (optional)
1 to 1 1/2 cups (235 to 350ml) Tahini Sauce With Garlic and Lemon
1/3 cup (50g) minced flat-leaf parsley leaves and tender stems
Extra-virgin olive oil, for serving
Za'atar, paprika, toasted pine nuts, and/or chopped fresh parsley, for garnish (optional)
Warm pita bread, for serving

Recipe Instructions:

Combine chickpeas, 1 TSP (6g) baking soda, and 2 TBSPs (24g) salt in a large bowl.
Cover with 6 cups (1.
4L) cold water.
Stir to dissolve salt and baking soda.
Let stand at room temperature overnight.
Drain and rinse chickpeas thoroughly.
Place chickpeas in a large Dutch oven or saucepan.
Add remaining baking soda, 1 TBSP (12g) salt, onion, celery, carrot, garlic, bay leaves, and rosemary, if using.
Add 6 cups (1.
4L) water and bring to a boil over high heat.
Reduce to a simmer, cover with lid slightly cracked, and cook until chickpeas are completely tender and nearly falling apart, about 1 hour 30 minutes.
Check on chickpeas occasionally and top up with more water if necessary; they should be completely submerged at all times.
Let cool slightly.
Discard onion, garlic, celery, carrot, bay leaves, and rosemary.
Drain chickpeas, reserving their cooking water.
In a blender or food processor, combine 1 cup (235ml) tahini sauce with about one-quarter of the cooked chickpeas and blend until very smooth, with a thick but pourable milkshake-like consistency.
Thin with a little of the reserved cooking liquid if necessary (but be careful not to thin too much at once; you can always thin more, but can't remove liquid once it's added).
Season with salt.
In a mixing bowl, combine tahini mixture with remaining chickpeas and parsley.
Stir until thoroughly mixed and chickpeas are coated in a creamy sauce.
(If you prefer the sauce thinner, gently work in a little more of the reserved cooking liquid.
) You can refrigerate the hummus at this point; it will become thicker in the refrigerator.
Spoon onto a serving dish, drizzle with olive oil, and top with garnishes of your choice.
Serve with warm pita bread.

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