What if you could eat silken smooth hummus as a main dish and not feel overwhelmed by the oil? Mussabaha, a Levantine variation of hummus, makes this dream possible! This version manages to be light, tasty (as you'd expect from hummus) and fragrant. —Anarchy Cuisine
What You'll Need
For the chickpeas
cups chickpeas cooked, roughly mashed with a fork
fresh or dried fruits
(more garlic to taste)
Mash the chickpeas with a fork, potato masher, or food processor. Add the cumin and garlic and heat it up in a pot.
Heat the dried tomatoes and fruits with the lemon juice and water.
Serve with some whole chickpeas on the top and pour the sauce over the center. Top with parsley.