Hummus is ubiquitous now. In much of the Western world good hummus is usually available in stores and Middle Eastern restaurants. The base flavours of hummus have a natural affinity for each other, and are a classic combination.
More unusual is using the very same ingredients, but stopping short of blending them into a paste. The same flavours are there, it is as beautiful as hummus, and it makes a salad that will have you coming back for more.
This deconstructed Hummus is an actual variant of Hummus, called masabacha, msabbaha, musabbaha, or musbacha, or probably a dozen other spellings (as it is transliterated from the original). Keep the tahini dressing sparse and just coat the chickpeas, or thin it and and more so that the chickpeas are literally swimming in the dressing.
Creamy Pearl Hummus Salad | Masabacha
Take your cooked chickpeas – either a can or pre-soaked and cooked. Add a drizzle of toasted sesame oil, a slurp of good virgin cold pressed olive oil, a couple of tablespoons of sesame seeds (black and white if you have them), a tablespoon or two of tahini, juice of a lemon (or less, depending on how lemony you want the final salad), a large clove of garlic finely chopped, a handful of parsley and other herbs also finely chopped.
Mix well. Season with sea salt and freshly ground black pepper. Taste and adjust lemon juice (if not tangy enough), salt and pepper.
The result? A wonderful, creamy addition to the table, that goes really well with a tomato salad.
Add some lettuce greens and fresh crusty bread, and you have lunch.