Total Time
Prep 30 mins
Cook 0 mins

When I would visit palestine during the summers, we would walk down the street to our favorite restaurant Samer's in the morning and get a plate of msabbha to go along with our fresh falafel and pickles. Along with a cup of tea this is a great dish that works great for breakfast, lunch, and dinner!!

Ingredients Nutrition


  1. The chickpeas should be hot, almost steaming. Mix the chickpeas and the hummous gently together and add the tahini.
  2. Spread into a plate and pour the olive oil all over, and scatter with the parsley, salt, paprika, and freshly minced garlic.
  3. Served with pita bread!


Most Helpful

This was extremely good and the recipe I have been searching for!! I used homemade tahini sauce rather than plain tahini like they do here: I used an tasty organic roasted tahini, an unrefined extra virgin olive oil. Poor quality canned hummus (ground chickpeas/little tahini) which you add freshly squeezed lemon and garlic to since I only had 1 can whole chickpeas which I rinsed and boiled until softer. I will post the tahini sauce recipe I used with this as I think that is what made it the best. I will make this the same way again with and a better quality hummus. Made for Ramadan Tag 2010.

UmmBinat August 15, 2010

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