Msabbaha with homemade raw tahini

👨‍🍳 Method

For the Cooked chickpeas

1. 1
   Drain, reserving a cup of the cooking liquid.

   Colander

For the Tahini sauce

1. 2
   Grind the sesame seeds in a powerful blender about 3 minutes, until smooth paste forms.

   Blender

   💡At first the sesame looks like dry crumbs: keep grinding, scraping down the sides, and after a few minutes it releases its oil and turns liquid.

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
2. 3
   Taste and adjust the seasoning.
3. 4
   Mix the tahini, lemon juice, garlic and cumin and season with salt.
4. 5
   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

1. 6
   Heat the cooked chickpeas with a little of the cooking liquid.

   StoveSmall saucepan
2. 7
   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.
3. 8
   Add the olive oil, paprika and parsley and serve hot with pita.