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Prep time
13 minutes
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Cook time
2 minutes
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Serves
2
Author Notes
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
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Ingredients
- For the chickpeas
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3 cups
cups chickpeas cooked, roughly mashed with a fork
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1/2 tablespoon
cumin
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1 tablespoon
tahini
- Sauce
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lemon juice
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dried tomatoes
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fresh or dried fruits
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(more garlic to taste)
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salt
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olive oil
Directions
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Mash the chickpeas with a fork, potato masher, or food processor. Add the cumin and garlic and heat it up in a pot.
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Heat the dried tomatoes and fruits with the lemon juice and water.
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Serve with some whole chickpeas on the top and pour the sauce over the center. Top with parsley.
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