Vegan Hummus Mesabacha recipe - The Little Plantation

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There are hundreds of thousands of food blogs out there. In fact, there's one source on the net which claims that there are over 2 million food blogs currently in existence. CRAZY, right!?! Yet, somehow I feel I've been lucky enough to find the right food blogs to get stuck into and get excited about. They aren't always the most well known (in fact I love 'discovering' blogs with smaller followings ;)), but the food blogs I read all have two key things in common: 

1. They are about good, home-made, delicious, flavoursome food and
2. They are written by kind, thougtful bloggers whose voices I want to 'listen' to. 

Vegan Hummus Mesabacha recipe - The Little Plantation

Ksenia's blog At The Immigrant's Table is one of those gems I am SO glad I stumbled upon at the very start of my blogging journey. In fact, this cake recipe here was inspired by one of her creations and our on-line friendship has continued to grow ever since I baked it. Hence, I was totally HONOURED when Ksenia asked me to review her first e-book - Middle Eastern Small Plates - which is inspired by her rich cultural Jewish heritage. The book consists of 11 finger food recipes, many of them vegan or paleo and all of them gluten-free and vegetarian; each dish is perfect for sociable get-together with friends and family. The book will be released on the 15th of April, 2016 and I can't tell you how excited I am for Ksenia as the e-book is so very clearly a labour of love.

With 11 gorgeous recipes on offer it wasn't easy to choose what to make, but I have always wanted to learn how to prepare the ultimate, authentic hummus and Ksenia's recipe sounded lovely. You see, I've tried making hummus before, but it's often just been a dry mess or too lemony. You know what I mean? However, Ksenia's recipe didn't let me down and the hummus came out gorgeously creamy and utterly delicious, meaning I know I made the right decision :).

COMPETITION NOW CLOSED! You'll be glad to heat that Ksenia is kindly giving away 1 copy of her e-book to a lucky readers :). All you need to do to enter the competition is comment below and tell me what your favourite appetizer is. But be quick, entry to this giveaway closes at midnight (Greenwich Time) on Monday, April 18th. The winner will be picked at random and notified within a week of the closing date. Importantly, this competition isn't restricted to UK residents, and instead is open WORLDWIDE. Good luck, I can't wait to read your answers! THE LUCKY WINNER IS NATALIA!

Vegan Hummus Mesabacha recipe - The Little Plantation

Oh and before I forget, Ksenia is also very generously offering readers of The Little Plantation 15% off her e-book between the 11th and 18th of April, 2016. Just type in the discount code #LITTLEPLANTATIONLOVE at the checkout and you should be good to go. 

And finally, I just wanted to let you know that I've put together an exclusive Spring inspired salad recipe for Magnet Kitchen's IGNITE magazine. In fact, the salad would go really well with the hummus, so please do check it out if you have a chance ;). 

Thanks everyone for popping by and choosing to visit my little blog out of millions :). 

Vegan Hummus Mesabacha recipe - The Little Plantation


This recipe is mildly adapted from Ksenia's e-book Middle Eastern Small Plates. 

Pre-preparation Time: soaking chickpeas overnight
Preparation Time: 5-10 minutes
Cooking Time: 2 - 2.5 hours
Makes: about 3-4 cups

For the hummus:
1 cup (180g) chickpeas, soaked in water for 12 hours or overnight
1 whole onion, peeled
1/2 cup tahini
juice of 1-2 lemons
4 garlic cloves, finely minced
salt and pepper to taste

For the garnish:
a drizzle of extra virgin olive oil
a sprinkle of paprika
chopped coriander or parsley
chopped dill (optional)
sesame seeds
oven roasted chickpeas (optional, see tips)

Serve with:
a fresh salad like the one you can find in here 
some pitta bread

Vegan Hummus Mesabacha recipe - The Little Plantation


In a large pot, combine chickpeas and onion with enough water to cover, plus an additional 2 inches. Bring to a boil, cover and cook chickpeas on low heat until they are completely soft and fall apart at the lightest touch, about 2-2.5 hours, and most of the water has evaporated. (Be patient! If your chickpeas are really slow to cook, increase heat to low-medium, but no more than that! Low and slow is the key here.)

Once cooked, remove chickpeas from liquid using a slotted spoon, reserving about 1/2 cup for later. Crush chickpeas using a wooden spoon. Transfer them to a fire-resistant bowl that can fit on top of a pot without touching the bottom, creating a bain marie. Add tahini, lemon juice, parsley, garlic cloves and salt and pepper. Taste, and correct seasonings as needed. 

Serve mesabacha warm, drizzled with olive oil and topped with whole reserved chickpeas, cumin and paprika, and with Tatbila green hot sauce on the side (check out the next recipe!). 

Please note, hummus mesabacha should always be served warm. For the most authentic preparation, reheat the hummus by placing the bowl above a pot of boiling water, like a bain marie.

Tip: For extra crunch and added texture, you can make some crispy chickpeas by taking 1 can of chickpeas in water (380g), 2 tablespoons of olive oil and 1 tablespoon of tamari. Pre-heat the oven to 190C. Then line a baking tray with grease-proof baking paper. Drain the chickpeas and wash thoroughly. Pat them dry with a kitchen towel. Place the chickpeas in a deep bowl and add the olive oil and tamari. Mix well. Place the chickpeas on the baking tray and bake in the oven for 15-20 minutes or until brown and crisp. Done.