Palestinian warm hummus with whole chickpeas in tahini sauce, finished with cumin, lemon, and olive oil. Chunky texture distinguishes it from smooth Lebanese hummus, creating Palestine's beloved breakfast mezze with hearty, comforting character.
0 of 12 ingredients checked
12 items
Place drained chickpeas in large pot with baking soda and cover with water by 5cm
Bring to boil, then heat and chickpeas until very soft, about 60 minutes
Drain chickpeas and reserve 200ml cooking liquid and 150g whole chickpeas for topping
Prepare tahini sauce by whisking tahini, lemon juice, garlic, salt, and 1 tsp cumin in bowl
Gradually whisk ice water into tahini mixture until smooth and creamy
Lightly mash remaining chickpeas with fork or potato masher, leaving chunky texture
Warm mashed chickpeas in pot with reserved cooking liquid over low heat for 3 minutes
Transfer warm chickpeas to serving bowl, pour tahini sauce over top
Top with reserved whole chickpeas, drizzle with olive oil, and sprinkle with remaining cumin, paprika, and parsley
