Levantine cuisine · Breakfast & Eggs

Msabbaha

Coarsely crushed warm chickpeas in a tahini-lemon sauce, with cumin and plenty of olive oil.

Ingredients · for 4 servings

• 2 cans chickpeas (400g each)
• 6 tbsp tahini
• 2 lemons
• 3 garlic cloves
• 1 tsp cumin
• 5 tbsp olive oil
• 1/2 tsp chili flakes
• 1/2 bunch parsley
• Salt
• 2 flatbreads

Instructions

1. Drain the chickpeas, rinse them, and heat with 150ml water over medium heat for 8 min. until hot and completely tender.
2. Grind the garlic with a little salt into a paste and stir together with the tahini and the juice of the lemons – the mixture will first seize up and turn stiff.
3. Stir in cold water tablespoon by tablespoon until the tahini sauce turns pale and creamy and flows off the spoon in a wide ribbon.
4. Coarsely mash two-thirds of the warm chickpeas with a fork so many whole chickpeas remain visible.
5. Mix the mashed and whole chickpeas with the tahini sauce and cumin, and season with salt.
6. Spread onto flat plates, top with olive oil, chili flakes, and parsley, and serve lukewarm with flatbread.