Mashawsha with Green Hot Pepper Sauce
Equipment
- 1 Stailess steel pot
- 1 stainless steel bowl
- 1 dainer
- 1 Drainer Spoon
Ingredients
For the Hummus:
- 800 g Dried chickpeas
- 4 l Water (for soaking and cooking)
- 1/5 Yellow onion
- 1 tbsp Baking soda
- 1/4 cup Tahini (per serving)
- 3 Crushed garlic cloves (per serving)
- 1 Lemon juice
For the Hot Pepper Sauce:
- 4 Green hot peppers
- 1 Head of garlic
- 150 ml Olive oil
- 1 Lemon juice
- 1/5 teaspoon Salt (preferably Himalayan)
- 4 leafs Scallion (only the green part)
For the Decoration
- 2 tbsp Choped parsley
- 1 tbsp Olive oil
- 1 tbsp Tahini
Instructions
- Prep the Chickpeas: Soak the chickpeas in plenty of water for about 12 hours—overnight works great. Once they’re done soaking, drain them and put them in a pot with fresh water, half a peeled yellow onion to give more taste, and a pinch of baking soda. Let them cook for two to three hours, until they’re super soft and tender. Don’t rush this step; the softer the chickpeas, the better the final dish!
- Spicy Pepper Sauce:To make the spicy sauce, toss peeled garlic, long green onion, fresh hot green pepper, salt, olive oil, and lemon juice into a food processor. Pulse until everything’s finely chopped. Scoop the mixture into a bowl and give it a good stir. Taste and adjust with extra olive oil, lemon, salt, or pepper if you like. This sauce should be bold, zesty, and spicy!
- Mix the Chickpeas and Tahini: Once your chickpeas are perfectly cooked, use a slotted spoon to scoop a portion into a serving bowl while they’re still warm. Pour about two tbsp of pure tahini over the chickpeas, add a pinch of salt, the juice of half a lemon, a splash of cold water, and two crushed garlic cloves.
- Create a Creamy Mash: Gently mix everything together, moving your spoon from the bottom up until it all comes together into a smooth, creamy (but not pureed) mixture—just like in the picture.
- Top and Serve: Now, spoon one or two tablespoons of your spicy pepper sauce right on top. Drizzle a little extra tahini and a splash of olive oil over the sauce, then finish with a sprinkle of fresh parsley for that perfect finishing touch. Dig in with a fresh pita while it’s warm and enjoy every bite!
Notes
If you like your spicy sauce with an extra kick (like I do), don’t bother removing the seeds from the green hot peppers. It not only makes the sauce spicier and more flavorful, but also saves you time—no need to fuss with the seeds!
When mixing everything together, be gentle. The goal isn’t to make a creamy puree—you want to keep the chickpeas whole and maintain their texture. That’s what makes Mashawsha so unique.
I always add a bit of baking soda and throw in half a yellow onion when cooking the chickpeas. It makes them so much smoother and adds a subtle depth of flavor that really shines in the final dish.
Nutrition Information for 1 portion: 813 Calories – 29g Protein- 40 g Total Fat – 91 g Carbohydrates – 0mg Cholesterol – 701mg Sodium – 5 g Saturated Fat.
Nutrition Information for 1 portion: 813 Calories – 29g Protein- 40 g Total Fat – 91 g Carbohydrates – 0mg Cholesterol – 701mg Sodium – 5 g Saturated Fat.