1
Warm the chickpeas
10 minWarm the cooked chickpeas in a pot with a little water for 10 minutes.
Meze
Saudi-Style Msabaha | Warm Chickpea and Tahini Meze
A party favourite across the Gulf, msabaha blends warm whole chickpeas with plenty of tahini and lemon. Unlike hummus, the chickpeas are only partly mashed, which makes getting the texture right a genuinely skilled task.
Step by Step
How to make it?
2
Make the tahini sauce
5 minWhisk the tahini with the lemon juice, crushed garlic, cumin and salt until smooth.
3
Combine
5 minLightly mash some of the warm chickpeas with a fork and mix with the tahini sauce, taking care to leave some chickpeas whole.
4
Serve
2 minDrizzle with olive oil, sprinkle with chili flakes and serve warm.
Reminder
Do not mash the chickpeas too much — what sets msabaha apart from hummus is leaving some of them whole. Warm it just before serving, once cool the tahini firms up and the texture suffers. Allergens: contains sesame (tahini).
Reviews
Comments (1)
3.8
4 reviews
%75 recommend it
No comment matching this filter on the first page.
A
Ayşe Şahinkaya
Aide de Cuisine
1 month ago
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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