How to Make Hummus Masbaha

Ingredients

• One cup dried chickpeas, soaked overnight with 1 small teaspoon baking soda
• Salt
• Crushed garlic
• 1 tablespoon tahini (or more, depending on the amount of chickpeas)
• Juice of half a lemon, or to taste
• This easy hummus masbaha recipe is from a friend and chef from the Shou Tabkhin El Yom website:
• Alisar Rajab
• Click on Alisar's name to visit her profile page.
• To make Makti Pickles by Alisar, click the link
• Also from Alisar, here is red mujaddara

Method

1. After soaking the chickpeas overnight with baking soda, drain them well from the soaking water
2. In a pot over the heat, cover the chickpeas with enough clean water so the chickpeas cook well, but do not add too much water
3. When the chickpeas are well cooked, season them by putting a little crushed garlic with salt (about one teaspoon of garlic) in a bowl; add the chickpeas with some of the cooking liquid and mash the chickpeas with a spoon or a garlic-mashing tool
4. Add the tahini and stir, and finally add the lemon juice and mix as well
5. Serve the hummus masbaha with olive oil on top and eat it with Arabic bread; alongside it serve vegetables, pickles and olives or as desired
6. Al-Yasar Rajab
7. To make maqti pickles from Al-Yasar, click the link
8. Also from Al-Yasar, here is the red mujaddara