This Easy Creamy CHICKPEA DIP is not Hummus – MUSABBAHA

Musabbaha or Msabbaha is a rustic Middle Eastern dish made with whole chickpeas, a creamy tahini-yogurt sauce, and warm spices. It's like hummus—but chunkier, cozier, and just as satisfying. All you need is canned chickpeas, a few pantry ingredients and 20 minutes.

Topped with cumin, paprika, roasted nuts, and olive oil, this comforting mezze is perfect for breakfast with flatbread or as part of a mezze table.

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Ingredients:
• 500 g cooked or canned chickpeas
• 2 cups water
• 1 tsp baking soda
• 1/4 cup plain yogurt
• 1/3 cup tahini,
• 1 lemon (juice)
• 2 cloves of garlic
• Salt to taste
To garnish:
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp pul biber or Aleppo peppers (optional)
• 2 tbsp pine nuts, roasted
• 1 tbsp cashew nuts, roasted (optional)
• Extra virgin olive oil
Instructions:
1. Transfer the chickpeas into a sauce pan together with 2 cups water
2. Add 1 tsp baking soda and bring to a boil.
3. Let it simmer for 15 - 20 mins, drain the chickpeas and set aside the cooking liquid.
4. In a bowl, combine 1/4 cup yogurt, 1/3 cup tahini and juice of 1 lemon and 1 tsp salt
5. Crush or finely mince the garlic and add into the bowl.
6. Mix well until combined and the sauce is thickened.
7. Transfer half of the chickpeas (optionally peel off the skins) into the cooking liquid.
8. Mash the chickpeas with a fork to combine with the cooking liquid into a chunky texture.
9. Combine mashed chickpeas with the tahini sauce, mix until the mixture is creamy.
10. Add the rest of the chickpeas into the mixture.
11. Taste and adjust the salt to your taste.
12. Layer the mixture onto a serving dish, sprinkle with ground cumin, paprika, pul biber.
13. Garnish with toasted pine nuts, cashew nuts and drizzle a generous amount of extra virgin olive oil on top.
14. Enjoy with flatbread!

Music provided by Epidemic Sound

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