Musabaha
Hummus, but only better? Everyone’s favourite dip just got a makeover, and the result is Musabaha; it’s even better than the classic hummus.
Ingredients
- 2 cans of chickpeas drained and rinsed
- 1 ½ cup of water
- 1 ½ teaspoon of ground cumin note: amount divided
- ¼ teaspoon ground coriander seeds
- 1 large garlic clove roughly chopped
- ¼ cup greek yogurt
- ⅛ cup fresh lemon juice 1 ½ fresh lemons juiced
- 2 tablespoon tahini
- 1 batch of Magic Garlicky Green Sauce
Instructions
- Boil the chickpeas. In a medium-sized pot, add the canned chickpeas, 1 ½ cup of water, 1 teaspoon of cumin and ½ teaspoon salt. Bring to a boil on medium-high heat, then reduce heat and continue cooking for 5 minutes or until the chickpeas are just starting to break up. You want them soft, but not mush!
- Transfer to beaker or blender. With a ladle, remove 1 cup of chickpeas together with some water and place into a beaker (or blender), add lemon juice, garlic, yogurt, and tahini. Blend until smooth and creamy: If you need more water because the mixture is too thick, add 1 tablespoon at a time of chickpea water or use more lemon juice. It's a good idea to taste it as you blend to ensure you're happy with the flavours.
- Add the spices. Once the chickpeas are nice and creamy, add the cumin and coriander to the sauce and give it one last whirl.
- Prepare your bowl! Drain the cooked chickpeas and place them in a shallow bowl. Lightly break up some of the whole chickpeas by mashing with a fork, but don't go overboard with the mashing; you want most chickpeas to stay whole. Pour the chickpea sauce over top of the whole chickpeas and mix. Now it is ready for toppings.
- Toppings. There is no shortage of topping ideas for Musabaha; you can use the magic garlicky green sauce or fresh parsley, olive oil, ground cumin or paprika. You can also Add pine nuts or almonds fried in ghee.
Regardless of how you top this recipe, I'm sure it will be delicious!
Notes
Dried Chickpeas;
Soak 1 and ⅓ cup of chickpeas overnight: this should yield about 2 and ½ cups of chickpeas. Once the chickpeas have been soaked, rinse them and add them to a pot and cover with 3 inches of water, add 1 teaspoon of cumin. Simmer until the chickpeas are soft. Once the chickpeas are soft, add the salt and proceed with the rest of the recipe.To make a small batch Magic Garlicky Green Sauce:
- ⅛ cup olive oil, 6 garlic cloves crushed, ¼ tsp ground coriander seeds, ½ tsp ground cumin, ½ bunch of fresh cilantro, washed and finely chopped, 1 tsp red jalapeño finely chopped, ½ fresh lemon juice, 1 pinch of salt. (see the Magic garlicky green sauce for directions)