Hummus Habb

Name: Hummus Habb
Yield: serves 4-6
Ingredients: 1 1/4 cups chickpeas, soaked overnight; Salt and pepper to taste; 2 teaspoons ground cumin; 2 large cloves garlic, crushed, or to taste; 4–5 tablespoons or more lemon juice; 4 tablespoons extra-virgin olive oil; A good pinch of chili pepper (optional); To garnish: a few sprigs of flat-leaf parsley and a dribble of extra-virgin olive oil

December 9, 2011

Chickpeas are so common in the Arab world that they could be a symbol of it. The pureed version combined with tahina has become ubiquitous in the West, but this one, without tahina, called “hummus habb” or “sada,” is nice too, if you dress it with plenty of lemon juice and olive oil.

Recipe notes

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