Michael Solomonov’s Hummus-Masbacha

May 29th, 2012

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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.


  • 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



  • 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.
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Mel's comments

Confession time: I used canned chickpeas. The chef said it was okay and, to be honest, it made the entire process much simpler. This hummus is divine and a cinch to make. Just be patient and don’t skimp on the simmering time. Once the chickpeas are tender, they’ll grind up like butter.

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