Hummus with Several Variations (Hummous Bil Tahina or M’sebaha)

Recipes

Prep Time

10 Minutes + 12 to 24 hours to soak the chickpeas

Cooking Time

2 Hours

Servings

About 3 cups (675 g)

Ingredients

  • 1 cup (½ lb/250 g) dried chickpeas
  • ⅓ cup (80 g) tahini
  • 4 tablespoons fresh lemon juice
  • 1 teaspoon ground cumin
  • 2 large cloves garlic, crushed
  • ¾ teaspoon salt
  • 4-8 tablespoons water, or more as needed
  • 4 tablespoons olive oil
  • Pinch ground sumac (optional, for garnish)
  • Flatbread (for serving)
  • VARIATION 1: Hummus with Pine Nuts
  • 1 batch Hummus
  • 4 tablespoons pine nuts
  • VARIATION 2: Hummus with Ground Meat
  • 1 batch Hummus (reduce olive oil to 2 tablespoons; omit sumac)
  • 1 small onion, finely diced
  • ¼ lb (100 g) lean ground lamb or beef
  • ¼ teaspoon salt
  • Pinch each of ground cinnamon, ground allspice, ground clove, and ground nutmeg
  • Pinch freshly ground black pepper
  • 2 tablespoons pine nuts

Directions

  • HUMMUS
  • Soak the chickpeas in cold water for 12 to 24 hours; drain.
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