How long does mesabacha hummus [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can mesabacha hummus [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is mesabacha hummus [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does mesabacha hummus [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is mesabacha hummus [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Mesabacha Hummus
[Vegan]

KE By: Kimberly Espinel

Author Bio

My name is Kimberly and I live in London, England. I’m a mom, wife, yoga... Read More

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Mesabacha Hummus [Vegan]

3-4 cups

Dairy Free

You can never have enough hummus recipes, right? This particular one is luxuriously smooth from tahini, and lightly seasoned with paprika, onions, garlic, and lemon. Mesabacha hummus is very popular in Israel, and we think it will be in your home too!

Ingredients You Need for Mesabacha Hummus [Vegan]

For the Hummus:

1 cup chickpeas, soaked in water for 12 hours or overnight
1 whole onion, peeled
1/2 cup tahini
Juice from 1-2 lemons
4 garlic cloves, finely minced
Salt and pepper, to taste

For the Garnish:

A drizzle of extra virgin olive oil
A sprinkle of paprika
Chopped coriander or parsley
Chopped dill (optional)
Sesame seeds
Oven-roasted chickpeas (optional)

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How to Prepare Mesabacha Hummus [Vegan]

Soak the chickpeas for 12 hours or overnight in filtered water.
The next day, drain away the water and place the chickpeas, together with the peeled onion in a large pot and completely cover with fresh water.
Bring to a boil, cover the pot, and cook the chickpeas on a low heat, until they are completely soft. They should be at the point of falling apart at the lightest touch, which should take about 2-2.5 hours to achieve. If need be, add more water during the cooking process if the water dries up prematurely; the right quantity of water is key to achieving the right texture of the hummus afterwards.
Once cooked, remove the chickpeas from the water and place in a separate bowl. Remove 1/2 cup of chickpeas and set aside to use as a garnish later. Then add the lemon juice, tahini, salt, pepper, and garlic to the chickpeas in the bowl. With a handheld food blender, combine the ingredients until smooth and cream-like in texture. If need be, add some of the water in which the chickpeas were cooked.
Serve warm and garnish with fresh coriander or parsley, a drizzle of extra virgin olive oil, and a sprinkle of paprika.
For the other 1/2 cup of cooked chickpeas, roasted them briefly, 20-25 minutes, in a marinade of olive oil, salt, and balsamic vinegar, and use as additional garnish if you desire.

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