Hummus Masabacha (Hummus With Whole Chickpeas) Recipe

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It's not under-mashed hummus—it's masabacha!

Za'atarWarm pita bread, for servingCombine chickpeas, 1 teaspoon baking soda, and 2 tablespoons salt in a large bowl. Cover with 6 cups 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 tablespoon salt, onion, celery, carrot, garlic, bay leaves, and rosemary, if using. Add 6 cups water and bring to a boil over high heat.

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 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 . Season with salt.In a mixing bowl, combine tahini mixture with remaining chickpeas and parsley.

 

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