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The Hirshon Syrian Whole Chickpea Hummus - مسبّحة

The Hirshon Syrian Whole Chickpea Hummus – مسبّحة

  • Total Time: 0 hours


Units Scale
  • 1/2 pound dried chickpeas (about 1 1/4 level cups; 225g)
  • 2 teaspoons (12g) baking soda, divided
  • Kosher salt
  • 1 small onion, split in half
  • 1 small stalk leafy celery
  • 1 small carrot, chopped in 1/2
  • 2 medium cloves garlic, split in 1/2
  • 2 bay leaves
  • 1 sprig rosemary
  • ***
  • 1 1/4 cups homemade Tahini Sauce With Garlic and Lemon, made from:
  • 1 whole head garlic, broken into individual unpeeled cloves (about 20 cloves)
  • 2/3 cup fresh lemon juice
  • 1 1/2 teaspoons freshly-ground cumin
  • 1 generous cup commercial tahini paste
  • Cold water
  • Kosher salt
  • ***
  • 1/3 cup (50g) minced flat-leaf parsley leaves and tender stems
  • Extra-virgin olive oil
  • Za’atar, smoked paprika, Aleppo chili flakes, toasted pine nuts, chopped fresh parsley, chopped fresh mint, Turkish pickles, pickled turnips for garnish


  1. Combine chickpeas, 1 teaspoon baking soda, and 2 tablespoons salt in a large bowl. Cover with 6 cups cold water. Stir to dissolve salt and baking soda. Let stand at room temperature, overnight. Drain and rinse chickpeas thoroughly.
  2. Place chickpeas in a large Dutch oven or saucepan. Add remaining baking soda, 1 tbsp. salt, onion, celery, carrot, garlic, bay leaves, and rosemary. Add 6 cups water and bring to a boil over high heat.
  3. Reduce to a simmer, cover with lid slightly cracked, and cook until chickpeas are completely tender and nearly falling apart, about 1 hour 30 minutes. Check on chickpeas occasionally and top up with more water if necessary; they should be completely submerged at all times. Let cool slightly.
  4. Discard onion, garlic, celery, carrot, bay leaves, and rosemary. Drain chickpeas, reserving their cooking water.
  5. In a blender or food processor, combine tahini sauce with about ¼ of the cooked chickpeas and blend until very smooth, with a thick but pourable milkshake-like consistency. Thin with a little of the reserved cooking liquid if necessary (but be careful not to thin too much at once; you can always thin more, but can’t remove liquid once it’s added). Season with salt.
  6. In a mixing bowl, combine tahini mixture with remaining chickpeas and parsley. Stir until thoroughly mixed and chickpeas are coated in a creamy sauce. (If you prefer the sauce thinner, gently work in a little more of the reserved cooking liquid.) You can refrigerate the hummus at this point; it will become thicker in the refrigerator.
  7. Spoon onto a serving dish, drizzle well with olive oil, and top with the garnishes. Serve with warm pita or flatbread.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 682.03 kcal
  • Sugar: 10.72 g
  • Sodium: 929.47 mg
  • Fat: 40.46 g
  • Saturated Fat: 5.55 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 67.42 g
  • Fiber: 16.29 g
  • Protein: 24.64 g
  • Cholesterol: 0.0 mg