Msabbaha (Warm Chickpeas with Tahini)
Warm whole chickpeas in a tahini, lemon and cumin sauce with olive oil, a cosy Levantine breakfast.
- ⏱Time20 min
- 📊DifficultyEasy
- 👥Serves4 people
- 🔥Per serving340 kcal
Ingredients for 4 people
- Chickpeas2 cups cooked
- Tahini1/2 cup
- Lemon2 lemons
- Garlic2 cloves
- Cumin1 tsp
- Saltto taste
- Olive oilfor serving
- Wateras needed
Optional extras
- Parsleyfor garnish
- Paprika1 pinch
- Chili pepper1 chilli
Nutrition per serving
- Calories
- 340
- Protein
- 13 g
- Carbs
- 33 g
- Fat
- 20 g
Approximate values; they vary with the exact ingredients you use.
Method
Put 2 cups cooked chickpeas in a pot with a little of their water and heat over medium heat for 5 minutes until boiling and very soft.
Meanwhile crush 2 garlic cloves with salt in a mortar into a paste.
Mix the garlic with 1/2 cup tahini and the juice of 2 lemons, and stir until it thickens.
Add a little of the hot chickpea water a spoonful at a time, whisking, until the sauce is smooth and creamy.
Drain the hot chickpeas, keeping 2 tbsp aside for garnish.
Mix the chickpeas with the sauce while warm, and lightly mash a small part of them with a fork.
Spoon it into a serving dish, make a well in the middle and put the reserved chickpeas in it.
Sprinkle with 1 tsp cumin and drizzle with olive oil, garnish with paprika, chopped parsley and sliced chilli if you have them, and serve warm.
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