Mesabaha

🛒 Ingredients

• Cooked chickpeas 220 g · 361 kcal
• Tahini (sesame paste) 25 g · 149 kcal
• Lemon juice 20 g · 4 kcal
• Garlic cloves, minced 5 g · 7 kcal
• Ground cumin 2 g · 8 kcal
• Water or chickpea cooking liquid 30 g · 0 kcal
• Olive oil (for drizzle) 10 g · 88 kcal
• Fresh parsley, chopped 5 g · 2 kcal

👨‍🍳 Instructions

1. Drain cooked chickpeas, reserving some of the liquid. In a bowl, combine tahini, lemon juice, minced garlic, ground cumin, and a pinch of salt.
2. Gradually add reserved chickpea liquid (or water) to the tahini mixture, whisking until smooth and creamy. The consistency should be like a thick sauce.
3. Gently fold in the warm, whole chickpeas into the tahini sauce. Transfer to a serving bowl.
4. Drizzle generously with olive oil and garnish with fresh chopped parsley before serving. Serve warm with pita bread.