Ingredients
Musabaha
- 250 g Chickpeas (cooked)
- 50 ml Lemon juice approx.
- 1/2 Garlic clove
- 100 ml Water
- 70 g Tahini
- 1,5 TSP Cumin
- Salt To taste
- 4 TBSP Olive oil for drizzling or more
Toppings (suggestion, just put something together)
- Tomato
- Parsley
- Fresh mint
- Dried mint
- Pine nuts
- Egg (boiled)
- Paprika powder
- Chilli flakes
Zubereitung
Prepare Musabaha
- Boil the chickpeas including the liquid. (If you cook the chickpeas yourself, add water with a little salt until the chickpeas are covered).
- Peel the garlic clove and crush it with a little salt to a pulp.
- Add lemon juice (freshly squeezed) and cumin to the garlic.
- Add the tahini and water to the garlic.
- Mix everything together well until everything has become a homogeneous sauce.
- Strain the chickpeas. Add a third of the hot chickpeas to the sauce and press down very roughly, add the rest of the chickpeas and mix everything together and season with salt. Divide into bowls and garnish with olive oil and paprika powder.
Toppings for Musabaha
- The basic version is always covered with plenty of olive oil and garnished with some chopped parsley, mint and paprika powder.
- Musabaha can be topped with freshly chopped or dried herbs, diced tomatoes, roasted pine nuts and/or boiled eggs.
Serve Musabaha
- Serve Musabaha with fresh pita bread.
Notes
Recipe contains affiliate links.
Nährwerte
Calories: 344kcal | Carbohydrates: 27g | Protein: 13g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Sodium: 364mg | Potassium: 384mg | Fiber: 7g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 12mg | Calcium: 105mg | Iron: 4mg