Msabbaha – Warm Hummus with Whole Chickpeas with homemade cooked chickpeas

👨‍🍳 Method

For the homemade cooked chickpeas ✓ Homemade · or skip – back to store-bought

1. 1
   Soak the chickpeas overnight in plenty of cold water.

   Bowl

   💡Soak in plenty of water, well above what's being soaked: legumes and grains swell and drink water, and whatever sticks out stays hard. Drain well before continuing.
2. 2
   Drain, cover with plenty of unsalted water and cook 1.5–2 hours, skimming off the foam and skins from time to time, until the chickpeas are very soft and crush easily between your fingers.

   ColanderStovePot

   💡Fully cooked chickpeas crush between your fingers with no resistance at all. Chickpeas that stay a little firm make a grainy spread, and no amount of tahini will fix it.
3. 3
   Drain, reserving a cup of the cooking liquid.

   Colander

For the Cooked chickpeas

1. 4
   Drain, reserving a cup of the cooking liquid.

   Colander

For the Tahini sauce

1. 5
   Mix the tahini, lemon juice and garlic.

To assemble

1. 6
   Heat the cooked chickpeas with a little water.

   StoveSmall saucepan
2. 7
   Transfer into a bowl 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, cumin, black pepper, chili pepper and parsley and serve hot.