Hummus, with Several Variations (Hummous Bil Tahina or M’sebaha)

—Not On Website, Middle Eastern

Prep Time: 10 minutes Cook Time: 2 hours Servings: Yields about 3 cups Source:

Ingredients

1 cup (½ lb/250 g) dried chickpeas

1/3 cup (80 g) tahini

4 tablespoons fresh lemon juice

1 teaspoon ground cumin

2 large cloves garlic, crushed

¾ teaspoon salt

4-8 tablespoons water, or more as needed

4 tablespoons olive oil

Pinch ground sumac (optional, for garnish)

Pita Bread (for serving)

VARIATION 1

Hummus with Pine Nuts

1 batch Hummus

4 tablespoons pine nuts

VARIATION 2

Hummus with Ground Meat

1 batch Hummus (reduce olive oil to 2 tablespoons; omit sumac)

1 small onion, finely diced

¼ lb (100 g) lean ground lamb or beef

¼ teaspoon salt

Pinch each of ground cinnamon, ground allspice, ground clove, and ground nutmeg

Pinch freshly ground black pepper

2 tablespoons pine nuts

Directions

1. Soak the chickpeas in cold water for 12 to 24 hours; drain. After soaking, add the chickpeas to a medium pot with fresh bring to a boil, then turn the heat down slightly and cook until they’re easy to mash with your fingers, about 1 to 2 hours; adding more water as necessary so that they’re always immersed; drain. Pick through the beans to remove any skins you find. Measure out 3 to 4 tablespoons of chickpeas and set aside for topping, if desired.

2. Pulse the chickpeas a few times in a food processor until they are lumpy. Add the tahini, lemon juice, cumin, and garlic, salt, and pulse a few times. Add the water one tablespoon at a time with the food processor on, and continue processing until you achieve your desired consistency.

3. Transfer to a shallow serving bowl and drizzle the olive oil on top. Sprinkle the sumac and reserved chickpeas on top, if using. Serve with flatbread for dipping.

Prepare the Hummus but instead of drizzling the oil on top of the hummus, add it to a small skillet over medium heat. Add the pine nuts and cook until golden brown, about 1 to 2 minutes, stirring constantly. Cool slightly, then pour on top of the hummus; sprinkle the sumac on top, if using.

Prepare the Hummus according to the recipe. Heat the 2 tablespoons of olive oil in a medium skillet over medium heat; add the onion and sauté until starting to soften, about 3 to 5 minutes, stirring occasionally. Add the ground meat, salt, cinnamon, ground allspice, ground clove, ground nutmeg, and black pepper; turn heat up to high and cook until the meat is fully browned and the onion is tender, about 3 to 5 minutes, stirring occasionally. Stir in the pine nuts and cook 2 minutes more, stirring occasionally. Cool slightly, and then pour on top of the hummus.