Msabaha

Nutrition · per serving

Steps

1. 1

   Rinse the cooked chickpeas well. Set aside 2 tablespoons of the chickpeas for garnish if you like a more textured finish. Finely chop the parsley and grate the garlic.

   400 g cooked chickpeas, drained10 g flat-leaf parsley, finely chopped2 cloves garlic, finely grated
2. 2

   In a small saucepan, combine the chickpeas, water, 1 teaspoon cumin, and 1/2 teaspoon salt. Bring to a gentle simmer over medium heat and cook for 8-10 minutes, stirring once or twice, until the chickpeas are hot and slightly softened but not falling apart. If the pan looks dry, add a splash more water.

   400 g cooked chickpeas, drained120 ml water1 tsp ground cumin1/2 tsp fine salt
3. 3

   While the chickpeas heat, make the tahini sauce. In a bowl, stir together the tahini, lemon juice, grated garlic, and 1/4 teaspoon salt. The mixture will seize and thicken at first. Whisk in the ice-cold water a little at a time until you get a smooth, pale, spoonable sauce with the consistency of thick cream.

   80 g tahini45 ml lemon juice2 cloves garlic, finely grated60-80 ml ice-cold water1/4 tsp fine salt
4. 4

   Taste both components. The chickpeas should be well seasoned and lemony tahini should taste slightly sharper than you want in the final dish, because it will mellow when combined. Adjust with a pinch more salt or a teaspoon more water if needed.

5. 5

   To serve, spread most of the tahini sauce onto two shallow bowls or plates. Spoon the warm chickpeas and a little of their cooking liquid over the top so the sauce loosens slightly. Add the reserved whole chickpeas, then drizzle generously with olive oil.

   80 g tahini45 ml lemon juice2 cloves garlic, finely grated60-80 ml ice-cold water1/4 tsp fine salt400 g cooked chickpeas, drained120 ml water25 ml extra virgin olive oil
6. 6

   Finish with parsley, chili flakes, and the remaining 1/4 teaspoon cumin. Serve immediately while the chickpeas are hot and the tahini is cool-warm, ideally with warm pita or raw vegetables on the side.

   10 g flat-leaf parsley, finely chopped1/4 tsp chili flakes1/4 tsp ground cumin

Origin & History

Msabaha is a Levantine chickpea and tahini dish closely related to hummus, but it keeps the chickpeas whole or only lightly crushed for a more rustic texture. It is popular across the Eastern Mediterranean, including in Israeli and Arab kitchens, and is often served warm as part of a mezze spread or breakfast table.