Recipe: Hummus Masabkha

This chunky hummus can be found in hummus restaurants around Israel and is our favourite type. Hummus in these restaurants is not a spread like it's eaten in this neck of the woods; it's a meal in itself served in a big bowl (one per person), warm - straight from the pot and eaten with fluffy fresh pita bread and raw onions (try it - it's surprisingly good!) or pickles. Try it with some homemade flatbread (recipe coming soon) or our crisp lavosh flatbreads.


250g dried chickpeas, soaked overnight

1/2 tsp baking soda

200g tahini

250ml ice cold water

1 garlic clove, crushed

1 lemon, juiced

½ tbsp sea salt

1 tbsp rapeseed/olive oil (extra virgin please)

paprika and oil to serve


1. Drain chickpeas and add to a large saucepan with the baking soda (this will help them cook faster) and plenty of fresh water. Cook for approximately 40 minutes until soft. Check by trying to squash a chickpea against the side of the saucepan.

2. Drain cooked chickpeas and reserve some whole chickpeas for the top of the hummus. Mash the chickpeas a little so some remain whole, add the remaining ingredients and stir.

To serve: Spoon the hummus into a bowl leaving a well in the middle. Place whole chickpeas into the well, drizzle a little oil on top, and sprinkle with paprika. Serve with fresh bread/ lavosh flatbreads, fresh veg or pickles.

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