- In a medium bowl, cover the chickpeas with enough water to reach 5cm above the height of the chickpeas and soak them for 12 hours.
- Drain and rinse the chickpeas and place them in a large saucepan with the baking soda. cover them with 2.5 to 5cm water and bring the water to a boil over high heat. reduce the heat to low, cover the pot, and simmer until the chickpeas are very soft, about 2 hours. drain them and let cool slightly, then transfer to a food processor.
- Add the lemon juice, tahini, salt, and the garlic (if using) and blend until very smooth, about 1 minute. With the motor running, drizzle in the water and continue to blend for 2 to 3 more minutes. taste and season with additional salt if needed.
- Spoon into bowls, creating a large well in the center. top with shakshuka (Molly's recipe can be found here) and fresh parsley and serve with pita and onion wedges.
My friend Inbal introduced me this in tel aviv - hummus with shakshuka on top. Humshuka! I saw it a little while ago on green kitchen stories but only ate it for the first time in tel aviv and it was so mind blowing.The hummus came together with the tomato sauce to become like a creamy hearty tomato soup, and of course a runny yolk never hurts in that situation. I feel like this would be the *perfect* sunday brunch.