Musabbaha

Name: Musabbaha
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 4
Cuisine: Levantine
Ingredients: 2 cups chickpeas; 1/2 cup Tahini; 1/3 cup lemon juice; 2 cloves garlic; 1 teaspoon cumin; 1 teaspoon salt; 2 tablespoons Olive oil, parsley, and hot pepper

Warm whole chickpeas in a runny tahini sauce with lemon and garlic — hummus's tastier, richer sister.

Vegan

Cooking time: 1 hr 20 min
Hands-on time: 15 min
Free time: 1 hr
Difficulty: Easy
Cuisine: Levantine
Calories: 360
Contains: Sesame

Musabbaha is chickpeas that have decided not to be mashed: warm, whole chickpeas swimming in a clear tahini sauce with lemon and garlic. A staple of traditional breakfast shops, it's eaten hot with bread straight from the plate.

Before you start

the night beforeSoak the chickpeas for 12 hours.

Ingredients

4people

Amounts follow the number of people

To prepare msabbaha

2 cups chickpeas — Soaked since the night before
1/2 cup Tahini — Stir well before measuring
1/3 cup lemon juice — fresh
2 cloves garlic — mashed
1 teaspoon cumin — Freshly ground for the best flavor
1 teaspoon salt — to taste
2 tablespoons Olive oil, parsley, and hot pepper — For serving

For a larger number of guests, double the ingredients, adding salt and acidity gradually after tasting.

Equipment

Pot for boiling — Boil the chickpeas until fully tender and keep some of the water.
Bowl and whisk — The tahini is beaten with the cooking water until smooth.

Method

Boil the chickpeas until they are completely soft and reserve a little of the water.
1 hrYou can walk away
You’ll know it’s ready when
Very tender, but still whole.
Tip: After boiling, reduce the heat and monitor the liquid level to prevent it from drying out.
Whisk the tahini with the lemon, garlic, salt and a little of the cooking water.
5 min
You’ll know it’s ready when
A clear, liquid sauce — thinner than usual hummus sauce.
Tip: Mix only until homogeneous and taste before adding more salt.
Stir the warm chickpeas into the sauce, spread them out on a plate, garnish with cumin, parsley, pepper and olive oil, and serve warm.
10 min
You’ll know it’s ready when
The chickpeas are coated in the sauce and spread across the plate, with the oil covering the top.
Tip: Keep back a spoonful of whole chickpeas and scatter them over the top — msabbaha is known by its whole chickpeas.