Hummus Mashaushe (Galilean-Style Hummus)

Galilean-Style Hummus (Hummus Maushaushe)

Galilean-Style Hummus (Hummus Maushaushe)

Generous spice, a good dose of olive oil, and chickpeas piled high are the hallmarks of this Galilean-style hummus.Eilon Paz

Generous spice, a good dose of olive oil, and chickpeas piled high are the hallmarks of this Galilean-style hummus. This recipe first appeared in our May 2013 issue with Gabriella Gershenson's article The Promised Land.

Hummus Mashaushe (Galilean-Style Hummus)
Generous spice, a good dose of olive oil, and chickpeas piled high are the hallmarks of this Galilean-style hummus.
Yield: makes 3 cups

Ingredients

  • 1 12 cups dried chickpeas, soaked overnight; drained
  • 12 cup tahini
  • 34 cup olive oil, plus more
  • 14 cup fresh lemon juice
  • 2 tsp. ground cumin
  • 2 cloves garlic, peeled
  • 1 small red Thai chile, stemmed and seeded
  • Kosher salt, to taste

Instructions

  1. Bring chickpeas and 4 cups water to a boil in a 4-qt. saucepan. Reduce heat to medium-low and cook, covered, until chickpeas are very tender, 1-1 12 hours. Drain, reserving 12 cup cooking liquid; cool to room temperature. Transfer all but 34 cup chickpeas to a food processor with the tahini, oil, juice, cumin, garlic, chile, and salt; purée until smooth. Add reserved cooking liquid and continue to purée until airy in consistency, about 5 minutes. Transfer hummus to a serving dish. Top with remaining whole chickpeas, drizzle with more oil, and sprinkle with salt.