A meze (small plate) for gatherings across the Gulf, msabaha combines warm whole chickpeas with plenty of tahini and lemon. Unlike hummus, the chickpeas are not puréed smooth; some are left whole, and getting the texture right takes a little care.
Warm the cooked chickpeas with a little water in a saucepan for 10 minutes.
Whisk tahini with lemon juice, crushed garlic, cumin and salt until smooth.
Lightly mash some of the hot chickpeas with a fork, then mix them with the tahini sauce, leaving some chickpeas whole.
Drizzle with olive oil, sprinkle with Turkish red pepper flakes and serve hot.
Do not mash the chickpeas too much; some should remain whole, unlike hummus. Warm just before serving; tahini firms as it cools and affects the texture. Allergen: contains sesame (tahini).
İlk seferde nohutları hummus yapar gibi tamamen pürüzsüz ezdim, tarifte bir kısmının bütün kalması gerektiği yazıyor ama o farkı fark etmemiştim; ikinci denemede doğru kıvamı yakaladım ve gerçekten çok daha iyiydi.
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