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!!
- 118.29-78.07 ml hummus
- 473.18 ml chickpeas, fully-cooked
- 236.59 ml tahini
- 59.14 ml olive oil
- 59.14 ml parsley, chopped
- garlic, freshly minced (and or or semi-hot pepper)
- The chickpeas should be hot, almost steaming. Mix the chickpeas and the hummous gently together and add the tahini.
- Spread into a plate and pour the olive oil all over, and scatter with the parsley, salt, paprika, and freshly minced garlic.
- Served with pita bread!
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: http://humus101.com/EN/2007/09/26/everything-you-need-to-know-about-msabecha-plus-recipes/#more-77. 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.