This dish is so easy and delicious I could probably eat it every day, especially since it's so easy to add variety by changing the spices or ingredients. Texturally much more interesting to me than hummus, this Damascene dish is perfect any time, though it's commonly eaten for breakfast. Give it a try! It may become your new favorite.

Msabbaha

Author
Christian Leue
Servings
4
Category
Snack

Ingredients

  • 3 cups cooked chickpeas (best), or two cans of good quality chickpeas
  • Juice and zest (optional) of 1 lemon
  • 2 cloves fresh garlic, minced
  • 3/4 cup tahini
  • Cold water
  • 1/3-1/2 cup good olive oil
  • 1 cup chopped flat parsley leaves
  • Aleppo pepper
  • Urfa pepper
  • Sumac
  • Salt
  • Warm bread for serving. Pita is classic. Toasted sourdough or skillet flatbreads are great too.

Directions

  1. Heat up your chickpeas if they are not already warm. If you are using canned chickpeas drain* and rinse them, then heat them in minimal water along with salt, and optionally spices of your choice.
  2. Add the garlic and half of the lemon zest to the lemon juice, let sit for 5-10 minutes, then strain out the solids. You can save these solids to add to rice or a stir fry later.
  3. Add the strained juice to the tahini, mix well to combine, then add cold water until you form a smooth and runny sauce (it will seize up at some point, just add more water until it turns liquid again, it'll be about 1/2-3/4 cup).
  4. You can plate on a platter or individual bowls, up to you. Add the sauce first, then the warm chickpeas, top with plenty of olive oil, parsley, spices to your tastes, optionally some lemon zest, and salt if you like.

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