Levant

Masabacha

Name: Masabacha
Total time: 20 min
Yield: 3 servings
Cuisine: Levantine
Ingredients: 2 1/2 cups cooked with 1/2 cup cooking liquid chickpeas, boiled; 1/4 cup tahini; 2 tbsp lemon juice; 1 large clove crushed garlic; 1/2 tsp cumin powder (ground cumin); 1 1/2 tbsp olive oil; a pinch for paprika kashmiri chilli powder; a small handful chopped flat leaf parsley; Salt, to taste

Hummus that never got blended. Warm, chunky and happier for it.

20 minTime

16 gProtein each

mildSpice

The chickpeas that swim2 chapters · 1 min read

Make it your way

Grandma's wayThe cafe breakfast, chunky and warm.

The original

406kcalsame

16 gproteinsame

12 gfibresame

20minutessame

The original masabacha.

Per serving, worked out from the ingredient table.

Ingredients

Chickpeas, boiled2½ cups cooked, with 1/2 cup cooking liquid

Tahini¼ cup

Lemon juice2 tbsp

Garlic1 large clove, crushed

Cumin powder (ground cumin)½ tsp

Olive oil1½ tbsp

Kashmiri chilli powdera pinch, for paprika

Flat leaf parsleya small handful, chopped

Saltto taste

Method

4 steps

1Warm the chickpeas in their cooking liquid until steaming.
2Whisk tahini, lemon, garlic, cumin and salt with 3 to 4 tbsp of the hot chickpea liquid.
3Lightly crush a third of the chickpeas, then fold everything into the tahini sauce.
4Spoon into a bowl, drizzle olive oil, dust paprika and scatter parsley.

Serve it like this

Serve warm in a shallow bowl with oil pooled on top, raw onion wedges, green chillies and warm pita on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Levant

Masabacha

Hummus that never got blended. Warm, chunky and happier for it.

20 minTime

16 gProtein each

mildSpice

The chickpeas that swim2 chapters · 1 min read

Make it your way

Grandma's wayThe cafe breakfast, chunky and warm.

The original

406kcalsame

16 gproteinsame

12 gfibresame

20minutessame

The original masabacha.

Per serving, worked out from the ingredient table.

Ingredients

Chickpeas, boiled2½ cups cooked, with 1/2 cup cooking liquid

Tahini¼ cup

Lemon juice2 tbsp

Garlic1 large clove, crushed

Cumin powder (ground cumin)½ tsp

Olive oil1½ tbsp

Kashmiri chilli powdera pinch, for paprika

Flat leaf parsleya small handful, chopped

Saltto taste

Method

4 steps

1Warm the chickpeas in their cooking liquid until steaming.
2Whisk tahini, lemon, garlic, cumin and salt with 3 to 4 tbsp of the hot chickpea liquid.
3Lightly crush a third of the chickpeas, then fold everything into the tahini sauce.
4Spoon into a bowl, drizzle olive oil, dust paprika and scatter parsley.

Serve it like this

Serve warm in a shallow bowl with oil pooled on top, raw onion wedges, green chillies and warm pita on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Masabacha

Make it your way

Ingredients

Method

Masabacha

Make it your way

Ingredients

Method

Make it a meal