Mix the tahini, lemon juice, garlic and cumin and season with salt.
3
Gradually add cold water while stirring, until the sauce is smooth, pale and pourable.
💡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 of the cooking liquid.
StoveSmall saucepan
5
Mash some of the chickpeas and transfer into a deep 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, paprika and parsley and serve hot with pita.
471calories
17 gprotein
31 gcarbs
28 gfat
● protein 16%● carbs 28%● fat 56%
Per serving (158 g), of 4 servings
For the Cooked chickpeas · For the Tahini sauce · To assemble ·
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⚖ About the ingredients
Cooked chickpeas: measured in cup in this recipe: 1 cup = 170 g · 180 kcal per 100 g · More about Cooked chickpeas →
Raw tahini: measured in cup in this recipe: 1 cup = 240 g · 665 kcal per 100 g · More about Raw tahini →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Cumin: measured in tsp in this recipe: 1 tsp = 2.1 g · 375 kcal per 100 g · More about Cumin →
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)
By the steps, as the recipe is built now: another version or addition can change the list.
