Messabecha is traditionally a warm, creamy hummus served with whole chickpeas. This version is made with white beans and without garlic.
Prep time: 10 minutes, plus overnight soaking time | Cooking time: 2 hours 30 minutes
Four to six as a starter
- 400g dried white beans
- 2 small onions
- 3 sprigs sage
- 50ml olive oil, plus extra for drizzling
- 1 tbsp tahini (ideally unhulled, made from whole sesame seeds)
- 1 tbsp lemon juice
- 1 red or green chilli pepper
- Challa or pitta bread, to serve Sumac, to garnish
- Soak the beans overnight in three times as much water. The next day, pour through a strainer, wash under cold water and drain.
- Peel the onions. Bring the beans to the boil in a large pan with three litres of water, the onions, sage and olive oil, and cook for one and a half hours. Then add one tablespoon of salt and continue cooking until the beans are very soft – about one more hour. Add more water as needed. When the beans are done, strain them, saving the cooking water.
- Using a blender or a stick blender, briefly whizz 420g of the beans together with the tahini and lemon juice; small pieces should still be visible. Blend in a bit of cooking water as needed. Season to taste with salt.
- Deseed the chilli pepper and finely dice. Toast the bread and spread the bean paste on plates.
- Arrange the remaining beans and the diced chilli on top, drizzle with olive oil and sprinkle with sumac. Serve with the bread.