Msabbaha is the warm version of hummus - whole warm chickpeas coated in tahini sauce, olive oil and spices. Traditionally served for breakfast in the Levant, it is a nourishing, rich alternative to the usual hummus spread. A deep, authentic flavor that recalls the village.
Mix the tahini, lemon juice and garlic and season with salt.
3
Gradually add cold water while stirring, until the sauce is creamy.
💡When you add the first water, the tahini thickens and looks like dough: that's fine. Keep adding water and stirring, and it loosens into a smooth sauce.
To assemble
4
Heat the cooked chickpeas with a little water.
StoveSmall saucepan
5
Transfer onto a flat plate and pour the tahini sauce over the top.
💡Serve msabbaha hot: the warm chickpeas warm the tahini from below, so it stays soft and coating.
6
Add the olive oil, cumin, paprika and parsley and serve hot.
323calories
13 gprotein
23 gcarbs
17 gfat
● protein 17%● carbs 32%● fat 51%
Per serving (142 g), of 4 servings
For the Cooked chickpeas · For the Tahini sauce · To assemble ·
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Parsley: measured in tbsp in this recipe: 1 tbsp = 3.8 g · 36 kcal per 100 g · More about Parsley →
🔧 Tools needed (3) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
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