Musabakha

Name: Musabakha
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 cans chickpeas, drained; 1/2 cup tahini; 1/4 cup fresh lemon juice; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp fine salt; 1/2 cup warm water; 2 tbsp extra-virgin olive oil; 2 tbsp flat-leaf parsley, chopped; 1/2 tsp paprika

A warm Levant chickpea dish served in a creamy garlic tahini sauce. Features a rustic texture with whole warm chickpeas folded into a lightly mashed tahini base.

25 minEasyServes 4380 cal/serving

Middle EasternBreakfastStovetopVegetarianVeganMediterraneanHigh FiberHalal-friendlyGluten-FreeDairy-FreeSoy-FreeEgg-FreeNut-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

2 cans chickpeas, drained
1/2 cup tahini
1/4 cup fresh lemon juice
2 cloves garlic, minced
1 tsp ground cumin
1 tsp fine salt
1/2 cup warm water
2 tbsp extra-virgin olive oil
2 tbsp flat-leaf parsley, chopped
1/2 tsp paprika

Instructions

1

Combine 2 cans drained chickpeas and half of the warm water in a small saucepan over medium heat.
2

Simmer for 10 minutes until hot and softened, then remove from heat.
3

Whisk 1/2 cup tahini, 1/4 cup fresh lemon juice, 2 cloves minced garlic, 1 tsp ground cumin, 1 tsp fine salt, and remaining warm water in a bowl until smooth.
4

Mash half of the warm chickpeas into the tahini sauce.
5

Stir in the remaining whole chickpeas until thoroughly coated.
6

Transfer to a shallow bowl, drizzle with 2 tbsp extra-virgin olive oil, and top with 2 tbsp chopped flat-leaf parsley and 1/2 tsp paprika.

Questions

How long does Musabakha keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Musabakha?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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