Msabbaha - warm chickpeas in tahini sauce
Msabbaha is a traditional Arab dish, often described as a deconstructed hummus. It features warm, whole chickpeas mixed with creamy tahini, lemon juice, garlic, and spices. This flavourful chunky dip is garnished with extra virgin olive oil, toasted nuts, fresh parsley, and Aleppo pepper, making it a hearty and comforting dish that's perfect for dipping with pita bread or adding to a mezze platter.
Here's how to make it:
100 g dried chickpeas, soaked overnight & cooked OR 1 x 400g canned chickpeas
1/4 cup chickpea cooking water or drinking water
2 tbsp tahini
3 tbsp lemon juice, or to taste
1 garlic cloves, minced
½ tsp ground cumin
Pinch flakey salt
Freshly ground pepper
to serve:
2 tbsp extra virgin olive oil
1 tbsp slivered almonds, toasted
1 tbsp pine nuts, toasted
Fresh parsley, finely chopped
½ tsp Aleppo pepper
Method:
1. If using dried chickpeas, soak them overnight, then cook in fresh water until tender (about 1 hour). If using canned chickpeas, place in a small saucepan with the aquafaba liquid (liquid from the can of chickpeas). Heat over medium to low heat and keep them warm.
2. In a bowl, combine the tahini, lemon juice, minced garlic, cumin, and a pinch of salt. Add about 1/4 cup of chickpea cooking water and the warm chickpeas.
3. Using a fork, gently mash some of the chickpeas while keeping a chunky texture. You can adjust the thickness by adding more water or lemon juice to your liking. The mixture should be creamy but still have whole chickpeas throughout.
4. Season with freshly ground pepper and more salt or lemon juice if needed. Stir well to ensure the flavours are well combined.
5. Transfer the msabbaha to a serving dish. Drizzle with extra virgin olive oil and sprinkle the toasted almonds, pine nuts, fresh parsley, and Aleppo pepper on top. Serve warm with pita bread.
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