Hummus Masbacha

In the front, a dried chickpea… In the back, two chickpeas double in size from an overnight soak.

First:  Cook The Chickpeas

4 cups chickpeas, soaked 12-15 hours
4 cups vegetable stock
1/2 cup tahini
generous splash olive oil
1 Tablespoon garlic, minced
1 teaspoon cumin
1 teaspoon dried cilantro
1/2 teaspoon black pepper, freshly ground
juice of one lemon
1 teaspoon salt, or to taste

Bring all of the ingredients to a simmer.  Cover and simmer until very tender, but, not falling apart.  (If needed, add just enough water to keep chickpeas submerged while simmering.)

Remove 2 cups of chickpeas to use below.  Set the rest aside.

Hummus
makes one large platter

2 cup chick peas (cooked above)
1/2 cup tahini
juice of two lemons
zest of one lemon
1 Tablespoon garlic, finely minced
1 teaspoon fine sea salt
1 teaspoon cumin
1/2 teaspoon black pepper, freshly ground
1/2 cup cooking liquid (from above)
3-4 Tablespoons Extra Virgin Olive Oil

Grind for at least one minute in a food processor.  The resulting hummus should be smooth and creamy.  If neeaded, add another tablespoon of olive oil and grind for another 30 seconds until smooth and creamy.  Pour into serving platter and smooth to allow areas for olive oil to pool.  Sprinkle with paprika and extra virgin olive oil.

Serve with pita, pickled onions, chopped cilantro and a vegetable platter.

For Hummus Masabacha:

Add spoonfuls of stewed chickpeas.  (Use the remaining stewed chickpeas from above)