Hummus Masabacha with Warm Chickpeas

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

Ultra-silky hummus topped with whole warm chickpeas in a garlicky lemon-tahini dressing, finished with olive oil, paprika, and parsley. It's a rustic, hearty take on the hummusiya favorite. This Israeli-inspired vegetarian recipe (vegan, gluten-free), ready in about 75 minutes, blends dried chickpeas, baking soda, tahini paste into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/4 cups, soaked overnight dried chickpeas
• 1 tsp baking soda
• 2/3 cup, divided tahini paste
• 1/3 cup, divided lemon juice
• 3 cloves, divided garlic
• 1 1/2 tsp kosher salt
• 1/2 tsp ground cumin
• 1/4 cup ice water
• 1 small, finely chopped green chile
• 3 tbsp extra-virgin olive oil
• 1/2 tsp sweet paprika
• 2 tbsp, chopped fresh parsley
• for serving warm pita

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Instructions

1. Step 1: Drain the soaked chickpeas and add to a pot with baking soda and plenty of fresh water. Bring to a boil, skim off any foam, and simmer 45-60 minutes until very soft and falling apart. Reserve 1 cup of cooking liquid. Set aside 1 cup of the nicest whole chickpeas and keep them warm in a little cooking liquid.
2. Step 2: Blend the remaining warm chickpeas with 1/2 cup tahini, 1/4 cup lemon juice, 2 garlic cloves, 1 tsp salt, and cumin. With the motor running, add ice water and blend 3-4 minutes until very smooth and fluffy.
3. Step 3: Make the masabacha dressing: mash the last garlic clove with the chopped chile, the remaining lemon juice, and 1/2 tsp salt. Stir in the remaining tahini and 2-3 tbsp warm cooking liquid until loose.
4. Step 4: Drain the reserved whole chickpeas and toss them while warm in the dressing.
5. Step 5: Spread the hummus into shallow bowls, making a well in the center. Spoon the warm dressed chickpeas into the well.
6. Step 6: Drizzle with olive oil, dust with paprika, scatter parsley, and serve with warm pita.