Hummus Masabacha (Warm Whole-Chickpea Tahini Bowl with Green Chili Tatbila) – Authentic Israel Recipe
Served steaming warm from Jaffa to Acre: whole chickpeas folded into creamy tahini and bright lemon-garlic dressing.
- Country of Origin
- 🇮🇱 Israel (Middle East, Asia)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Warm velvety chickpea-tahini mash, Whole tender chickpeas in cooking broth, Warm pita and olive oil, Fresh green chili-lemon-garlic tatbila dressing, Cumin
Ingredients for Hummus Masabacha (Warm Whole-Chickpea Tahini Bowl with Green Chili Tatbila) (4 Servings)
- 1.25 lbs (or 2.5 cups) warm velvety chickpea-tahini mash, prepped into bite-sized pieces
- 1.5 cups whole tender chickpeas in cooking broth, washed and trimmed
- 1 cup warm pita and olive oil
- 1 medium onion and 3 cloves garlic, finely minced with fresh green chili-lemon-garlic tatbila dressing
- 1.5 tbsp traditional Israel seasoning (cumin, paprika, parsley)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and fresh green chili-lemon-garlic tatbila dressing for 2–3 minutes until softened and fragrant.
- Add warm velvety chickpea-tahini mash and whole tender chickpeas in cooking broth along with cumin, paprika, parsley, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with warm pita and olive oil and serve straight from the skillet.