msabbaha chickpeas with tahini souce - just Arabic food
Recipe Information
msabbaha
Cultural Context
Originating from the Levant region, msabbaha is a beloved variation of hummus, featuring whole chickpeas and a creamy tahini sauce. Traditionally served as a mezze, it brings people together around the table, often accompanied by fresh vegetables and pita bread. Today, msabbaha has gained popularity beyond its roots, embraced in various Middle Eastern and Mediterranean cuisines.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Soak chickpeas overnight in water.
Drain and rinse the soaked chickpeas.
Boil chickpeas in fresh water until tender, about 1-2 hours.
In a bowl, combine tahini, minced garlic, lemon juice, cumin, and salt.
Add a few tablespoons of the chickpea cooking water to the tahini mixture and whisk until smooth.
Once chickpeas are cooked, drain them and reserve some cooking liquid.
Mash half of the chickpeas with a fork or potato masher.
Mix the mashed chickpeas with the tahini mixture and remaining whole chickpeas.
Adjust consistency with more chickpea cooking water if necessary.
Drizzle olive oil over the mixture and sprinkle with paprika.
Chop parsley, onion, tomato, and cucumber for garnish.
Serve msabbaha with warm pita bread and garnish with chopped vegetables.
Dietary
Allergens
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