Michael Solomonov's Hummus-Masbacha

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

INGREDIENTS:

  • 1 lb dry chickpeas

  • 1 tbsp baking soda

  • 1 whole head of garlic with the skin on, plus one clove with the germ removed

  • Approximately 4 oz of fresh-squeezed lemon juice

  • 1 lb unhulled sesame paste

  • 4 oz grape seed oil

  • 6 oz extra virgin olive oil (preferably from Turkey or Israel)

  • 1/4 cup Italian parsley, chopped

  • Kosher salt

  • Ground cumin

 

DIRECTIONS:

  • To make the hummus, cover the chickpeas and baking soda with at least double their volume of water and soak, refrigerated, for 18 hours.

  • Drain the chickpeas and rinse thoroughly in cold water.

  • Place the chickpeas in a large pot with the whole head of garlic and cover with water.

  • Bring the water to a boil and reduce the heat to low.

  • Simmer the chickpeas over low heat for approximately three hours, or until very tender.

  • Drain the chickpeas, reserving one cup of the cooking liquid and one cup of whole chickpeas.

  • Discard the garlic bulb.

  • In the bowl of a food processor, add 12 ounces of the sesame paste and the cooked chickpeas.

  • Puree the mixture with the grape seed oil and two ounces of lemon juice, adding enough reserved cooking liquid to achieve a smooth, creamy consistency.

  • Season to taste with kosher salt and ground cumin.

Melanie Dunea