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–+ servings

Hummus Kassa Recipe

This rich and textured hummus recipe blends creamy chickpeas with an array of finely chopped nuts, herbs, and spices, inspired by medieval Islamic cuisine.
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Total Time 18 hours
Course Appetizer, Dip
Cuisine Medieval Islamic, Middle Eastern
Servings 2 cups

Equipment

  • Food processor or blender (medium or large size)
  • Spice grinder or mortar and pestle
  • Medium saucepan

Ingredients
  

For the Atraf Tib (makes more than needed; store extra):

  • 2 small dried bay leaves
  • 1 teaspoon dried rosebuds
  • 1 teaspoon dried spikenard root
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground mace
  • ½ teaspoon ground betel nut
  • ½ teaspoon ground long pepper
  • ½ teaspoon freshly ground black pepper
  • ⅛ teaspoon ground clove
  • ¼ teaspoon ground caraway seeds
  • ¼ teaspoon ground coriander

For the Hummus:

  • 1 cup dried chickpeas
  • 4 tablespoons tahini
  • 2 tablespoons white wine vinegar
  • 3 tablespoons extra-virgin olive oil, plus more for garnish
  • ¼ teaspoon freshly ground black pepper
  • ½ cup chopped pitted olives
  • ¼ cup raw, unsalted walnut halves, plus more for garnish
  • ¼ cup shelled raw, unsalted almonds, plus more for garnish
  • ¼ cup shelled raw, unsalted pistachios, plus more for garnish
  • ¼ cup whole raw, unsalted hazelnuts, plus more for garnish
  • 3 tablespoons finely chopped fresh mint leaves plus more for garnish
  • 3 tablespoons finely chopped fresh parsley leaves plus more for garnish
  • ¼ salt-preserved lemon finely chopped
  • 1 teaspoon Atraf Tib
  • 1 teaspoon dried rue
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground caraway seeds
  • ¼ teaspoon ground coriander

Instructions
 

  • Prepare the Atraf Tib: Grind the bay leaves, rosebuds, and spikenard. Mix with ginger, cardamom, nutmeg, mace, betel nut, long pepper, black pepper, clove, caraway, and coriander in a small bowl. Store the excess spice mix in an airtight container.
  • Soak and Cook Chickpeas: Soak chickpeas in cool water for 8 hours. Drain and rinse, then place in a medium saucepan. Cover with 4 inches of water. Simmer over medium heat for about 90 minutes or until soft enough to mash. Drain and cool.
  • Blend the Hummus: Optional: Peel chickpeas for a smoother texture. Mix tahini with ½ cup cold water until dissolved. Add to chickpeas along with vinegar, olive oil, and black pepper. Blend in a food processor.
  • Add Mix-ins: Add chopped olives, all nuts, mint, parsley, preserved lemon, Atraf Tib, rue, salt, cinnamon, caraway, and coriander. Blend until smooth. If mixing by hand, finely chop or grind mix-ins before combining.
  • Rest and Serve: Spread hummus on a plate, cover, and refrigerate at least 8 hours. Before serving, bring to room temperature, garnish with extra herbs, nuts, and olive oil.

Notes

  • Atraf Tib Background: Atraf Tib is a historical spice blend used in medieval Islamic cuisine. While the exact ingredients vary by region and time, this blend is inspired by a 13th-century recipe. You can adjust the spices according to taste or availability.
  • This hummus is best made a day ahead to allow the flavors to meld.
  • Dried rue may be omitted if unavailable but adds a traditional herbal note.
Keyword authentic hummus recipe, gourmet chickpea dip, historical hummus flavor, homemade Atraf Tib recipe, medieval hummus with spices, Middle Eastern hummus ideas, spiced hummus with nuts
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