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.)
3
Taste and adjust the seasoning.
4
Mix the tahini, lemon juice and garlic.
To assemble
5
Heat the cooked chickpeas with a little water.
StoveSmall saucepan
6
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.
7
Add the olive oil, cumin, black pepper, chili pepper and parsley and serve hot.
312calories
12 gprotein
24 gcarbs
16 gfat
● protein 17%● carbs 34%● fat 49%
Per serving, servings (calculated for this version)
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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)
By the steps, as the recipe is built now: another version or addition can change the list.
