Msabbaha (Warm Chickpeas in Creamy Tahini Sauce)

  • Total time - 25 minutes
  • Active preparation - 15 minutes
  • Cooking time (if using canned chickpeas) - 10 minutes
  • Cooking time (if using dried chickpeas) - 45 - 90 minutes (plus soaking)
  • Servings: 4
  • Country: Israel
A white bowl with warm whole chickpeas in a runny tahini sauce, topped with olive oil, parsley, and paprika.

The foundation of Msabbaha lies in temperature and texture. The chickpeas must be hot to keep the Tahini sauce runny and creamy. Ideally, use freshly cooked chickpeas, but canned ones work just as well if properly heated.

Unlike classic hummus, we make the Tahini sauce runnier and only lightly crush the chickpeas with a fork, allowing the sauce to bind with a portion of the paste while most of the kernels remain whole.

Ingredients

For Msabbaha

  • 3 cups Chickpeas, cooked (canned or dried, drained)
  • 0.5 cups Water/Chickpea broth (for heating)
  • 0.75 cups Tahini paste (high quality, 100% sesame)
  • 0.33 cups Lemon juice
  • 2 cloves Garlic, minced
  • 1 tsp Ground cumin
  • to taste Salt

For Serving

  • 4 tbsp Extra virgin olive oil
  • for sprinkling Ground paprika or Sumac
  • 2 tbsp Fresh parsley, chopped
  • for serving Pita bread, warm

Instructions

Step 1: Prepare the Tahini Sauce

In a bowl, mix Tahini paste, lemon juice, minced garlic, salt, and ground cumin.

While stirring constantly, add cold water (or a few ice cubes). The sauce will first thicken and turn white (the Tahini 'seize'), then it will thin out into a creamy and light consistency, which is ideal for Msabbaha (the consistency of heavy cream).

Step 2: Heat and Lightly Mash Chickpeas

Place the chickpeas in a small pot with a little chickpea broth (or water) and gently heat until they are hot (1-2 minutes of gentle simmering).

Drain the liquid and lightly mash about a quarter of the chickpeas with a fork in a bowl. Leave the remaining three-quarters whole. It is crucial that the chickpeas are warm.

Step 3: Combine the Msabbaha

Stir the mashed and whole hot chickpeas into the Tahini sauce. Mix well, but gently, so that all the chickpeas are coated in the creamy sauce.

The consistency should be quite runny; if it's too thick, add a tablespoon of hot chickpea broth or water until you achieve the desired 'mosaic' texture.

Step 4: Serving

Immediately transfer the Msabbaha to a shallow serving bowl, ideally in the center of the table for sharing.

Create a small well in the center. Drizzle generously with olive oil. Sprinkle with paprika or Sumac and fresh parsley.

Serve immediately and eat with pieces of warm pita bread, scooping directly from the bowl.