We all know hummus but have you ever tried msabbaha,( musabbaha)?
Delicious and nourishing cousin of hummus, delicious Middle Eastern Food
The main difference between msabbaha and hummus is the texture. In contrast with hummus, the chickpeas here remain whole.
The ingredients are more or less the same, yet the end result is completely different. My version is completely oil free, yet with addition of icy cold water and tahini paste this msabbaha is super creamy
Msabbaha literally means "something soaked". Wholesome chickpeas soaked in a delicious creamy hummus like dip.
1 tin of chickpeas
1 clove of garlic
15g fresh coriander
10g fresh parsley
2 teaspoon cumin powder
1 teaspoon coriander powder
juice from 1 lemon
splash of icy cold water
1. Prepare the Chickpeas: Even if using canned chickpeas, rinse and drain them and cook for about 5-7 minutes with onion cut into small pieces
2. Reserve 2/3 of chickpeas and set aside.
3. Drain chickpeas and discard most of the onions.
4. Place all the ingredients (except 2/3 of chickpeas) n a food processor. Blend until smooth
5. In a bowl combine reserved chickpeas and your dip, mix it together.
6 Garnish with herbs, tomatoes, smoked paprika. (go easy on olive oil)
Happy Cooking 👩🍳👩🍳👩🍳