israeliveganchickpeamezzebeginnerstovetoptahini

Msabaha

Name: Msabaha
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Israeli
Ingredients: 400 g cooked chickpeas, drained; 120 ml water; 1 tsp ground cumin; 1/2 tsp fine salt; 80 g tahini; 45 ml lemon juice; 2 cloves garlic, finely grated; 60-80 ml ice-cold water; 1/4 tsp fine salt; 25 ml extra virgin olive oil; 10 g flat-leaf parsley, finely chopped; 1/4 tsp chili flakes; 1/4 tsp ground cumin

Msabaha is a comforting bowl of warm, tender chickpeas layered over silky tahini sauce, then finished with olive oil, cumin, parsley, and a touch of chili. It is creamy yet textured, bright with lemon, and deeply savory despite its simple ingredients.

20 min

2 servings

453 kcal

Israeli

Ingredients

Warm chickpeas

400 gcooked chickpeas, drained
120 mlwater
1 tspground cumin
1/2 tspfine salt

Tahini sauce

80 gtahini
45 mllemon juice
2 clovesgarlic, finely grated
60-80 mlice-cold water
1/4 tspfine salt

To finish

25 mlextra virgin olive oil
10 gflat-leaf parsley, finely chopped
1/4 tspchili flakes
1/4 tspground cumin

Instructions

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.
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.
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.
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
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.
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.

Nutrition per serving

453 kcal

Calories

15g

Protein

31g

Carbs

30g

Fat

Fiber

Notes

•For the best texture, use good-quality cooked chickpeas that are tender all the way through; over-firm chickpeas make the dish feel chalky.
•If using home-cooked chickpeas, keep a little of their cooking liquid and use it instead of water for deeper flavor.
•Tahini thickens differently by brand. Add the cold water gradually until the sauce is creamy and pourable, not stiff.
•Msabaha is excellent with warm pita, cucumber, radishes, tomatoes, or pickled vegetables.

Background

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.

Love this recipe?

Get personalised AI-curated recipes, meal plans and smart shopping lists — free.

Download Gourmate – Free