Hummus Musabaha – Warm & Chunky Chickpeas in Tahini Sauce

The main ingredients of this Lebanese and Levantine dish are the same as the regular smooth hummus but different in :
1) texture: one part of the cooked chickpeas are crushed into chunky pieces and the other part left whole.
2) presentation: the chickpeas are “swimming” (Arabic name of this dish) in their sauce (partly made with their
own cooking water).
3) temperature: this dish is eaten warm (usually at breakfast – not a must!)
4) toppings: toasted pine nuts, pickles, chopped parsley, Aleppo Chili flakes or paprika, olive oil. . . and
fried small pieces of Lebanese bread (in my recipe).

The key to obtain a good and tasty Musabaha is to cook your own chickpeas from scratch. Soak overnight the dried chickpeas in water with 2 tbsp of bicarbonate of soda. Next day, rinse then cook them in fresh water with a 1 or 2 gloves of garlic. Once cooked, keep the chickpeas in their cooking water until ready to be prepared.

Eat it with some good flatbread and an assortment of fresh herbs, raw vegetables and/or pickles.

Ingredients

• 2 cups (about 500g) of cooked chickpeas-approximately 200g of dried chickpeas.
• 1 or 2 cloves of garlic finely mashed and one extra to add to the boiling chickpeas
• About 3 tbsp of tahini
• Lemon juice and salt, to taste
• 1/2 tsp of cumin
• Few tbsp of the chickpeas’ cooking water
• One handful of chopped fresh parsley
• One handful of toasted pine nuts (in olive oil or butter)
• One handful of toasted small pieces of Lebanese bread (in olive oil or in butter)
• A drizzle of olive oil before serving

Method