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Written by the YesChef staff
Masabacha is a simple-to-make variation of hummus that is widely consumed in the Middle East. Like with a more standard hummus recipe, masabacha is also commonly eaten as a dip for pita bread. Typically, what most differentiates masabacha from a more traditional hummus is that masabacha requires the use of whole chickpeas whereas a more traditional hummus is made with chickpeas that are completely crushed. In masabacha, whole chickpeas will be visible in the creamy tahini sauce; with masabacha, you do not blend all of your chickpeas into the tahini sauce as you would with your regular hummus.
According to some masabacha recipes, you begin with a pile of chickpeas (seasoned), then add tahini and parsley on top of them. Another way of making masabacha is by mixing the tahini sauce and chickpeas together.
A masabacha hummus recipe can produce a dip that is mild or spicy, thin or thick, cool or warm. Erez makes his masabacha warm. It’s made of warm Bulgarian chickpeas, which are small and sweet compared to other varieties of chickpeas, and tahini. The ultimate result is a warm, sweet dish.
Usual seasonings for masabacha include parsley, ground cumin, and lemon. Some people who make masabacha add an egg to it and some even add roasted cherry tomatoes.
from the Pita recipe (optional)
500 grams dried chickpeas
Any small chickpea; Bulgarian variety if you can get it. The smaller the size, the sweeter the hummus. Avoid Garbanzo. Soak in water for 24 hours on the counter, or 48 in the refrigerator.
6 garlic cloves
2 teaspoons baking soda
softens chickpea skins and reduces cooking time
1 1/2 cups raw tahini
such as Hayona Tahini
1 green chili pepper
freshly squeezed from 4 ripe lemons
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