Masabacha is a strange name for a delightfully simple dish. Warm chickpeas swimming in Tahini topped with Pine nuts. This Middle Eastern deconstructed hummus dish, brings together the rich, nutty flavors of tahini, the earthy goodness of chickpeas, the aromatic notes of fresh herbs and spices, and the sweet notes of toasted pine nuts.
What is The Difference Between Masabacha and Hummus?
Hummus and musabaha are similar in flavor, but different in texture. Hummus is made by blending chickpeas with tahini, garlic, lemon juice, and water until smooth and creamy. Masabacha keeps the chickpeas whole, creating a more textured dish. The tahini sauce in Masabacha is poured over the warm chickpeas, creating a rich, flavorful mixture that's topped with fresh herbs and spices. We know you'll love this recipe from our Middle Eastern heritage.
Why You'll Love This Recipe
- Delicious: we may say that about all our recipes, but if you like chickpeas and tahini you're in for a treat. What sets this dish apart is that it is served warm, which really makes it over the top amazingly delicious.
- Vegan and Gluten-Free: Everyone can enjoy it regardless of their dietary restrictions. Now, if you are allergic to sesame, this dish is definitely not for you!
- Nutrient-Dense: packed with protein, fiber, carbs and healthy fats
Ingredients
The ingredient list is quite simple and they are common pantry ingredients. Yes, if you have been with us for a while, we assume you have a jar or two of tahini in your pantry. If you don't, this is your sign to start!
- Dry Chickpeas
- Tahini
- Lemon Juice
- Fresh parsley or cilantro
- Spices and Aleppo Pepper
- Pine Nuts
I am not going to explain the ingredient list, you know what they are if you have been with us for a while. However, if you are new and have any questions please reach out, or leave us a comment. We are happy to help.
How To Make Masabacha
- Toast the pine nuts
- make the tahini sauce and add it to a bowl with the chickpeas and spices
- Mix ingredients
- Top the Masabaha with toasted pine nuts and fresh parsley or cilantro
Can I Make Masabacha with Canned Chickpeas?
It depends. If you want to experience this dish authentically, use dry chickpeas. If you love the idea, don't want to wait, and want to make it this instant then use canned chickpeas. Just make sure you warm the chickpeas in some water, it will make a big difference in flavor, texture, and comforting feel.
Serving Suggestions
- Pita Bread: Pita bread is essential to scoop all the warm tender chickpeas and tahini sauce. Consider it your edible spoon!
- Bread: If you don't have pita bread or forgot to buy it for this recipe, use any bread to scoop all the deliciousness of this dish.
- Pita Chips: Add crunch to this dish with store-bought or homemade pita chips.
- Croutons: Sprinkle croutons for added crunch.
- Serve It With a Salad: Tabouli or Fattoush are great salads to serve with this deconstructed hummus.
- Serve it With a Light Veggie Dish: Spinach Meatballs with Spicy Tomato Sauce, Roasted Cauliflower or Roasted Eggplant
- Pickles and Olives: Pickled Turnips, Roasted Olives, or Preserved Lemons will balance the flavor of this Mediterranean Dish.
Storing and Freezing
- Store any leftover Masabacha in an airtight container in the refrigerator. It will keep well for up to four days.
- To reheat, gently warm the Masabacha on the stovetop or the microwave, adding a splash of water if needed to loosen the sauce.
- This dish is best enjoyed fresh. If you need to plan, freeze soaked chickpeas after draining and drying them, and store them in a freezer bag. Cook the chickpeas before serving Masabacha. Alternatively, freeze the chickpeas soaked and cooked, defrost them, and warm them with water.
- Tahini sauce can be frozen and thawed before making this dish.
A Little Get to Know Us Story
Strange facts about myself I recently noticed, part deux:
- I read magazines from back to front, instead of front to back. I can't do it any other way and do not know why.
- I have tiny hands, but "fat" fingers (my excuse for the never-ending typos in my text messages)
- My tone of voice is so low, that people have trouble hearing me (something I learned recently, by the way). But I can teach my spinning classes without using a mic
- Public speaking terrifies me, yet I teach cooking (and, again, spinning) classes for fun.
- I've memorized the lyrics of pretty much all 800 songs on my iPhone. I can never remember how to spell the word "weird" (thank you, spell check!)
- I love alone time. I hate being alone.
- So yeah, I would say, I'm a bit backward. Sort of like this deconstructed hummus.
Still awesome though 😉
Enjoy!
Ruth
Did you like our hummus with tahini?
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
Masabacha - Chickpeas with Tahini sauce and Pine Nuts (Deconstructed Hummus)
- Total Time: 50 mins
- Yield: 6 1x
- Diet: Vegan
Description
Warm chickpeas swimming in Tahini topped with Pine nuts. This Middle Eastern deconstructed hummus dish, brings together the rich, nutty flavors of tahini, the earthy goodness of chickpeas, the aromatic notes of fresh herbs and spices, and the sweet notes of toasted pine nuts.
Ingredients
- 2 cups dry chickpeas or garbanzo beans (soaked overnight with one teaspoon baking soda and enough water to cover twice their volume) See note 2 to make with canned chickpeas
- 2 tsp salt
- 6 cups water
- ½ cup raw pine nuts
- ¾ cup fresh chopped parsley or cilantro
- ½ tsp sweet cinnamon
- ½ tsp allspice
- Extra virgin Olive oil for drizzling (optional)
- FOR THE TAHINI
- 1 cup tahini paste
- ¼ cup freshly squeezed lemon juice
- ½ cup + 2 tablespoon water
- ½ tsp salt
Instructions
- Drain and rinse soaked chickpeas. Transfer them to a medium pot with the water and salt
- Bring to a boil, reduce heat to medium, and cook for 40 minutes or until chickpeas are tender but slightly firm (skim the white foam off the top as they cook). Drain and set aside
- In the meantime, prepare tahini sauce:
- In a small bowl, whisk tahini paste, salt, and lemon juice until it thickens. It will thicken a lot.
- Add water, 1 tablespoon at a time, and mix until well incorporated. For a thinner sauce, add more water (note: the sauce will thicken slightly when refrigerated).
- Alternatively, place all the ingredients in the food processor and process until smooth.
- To prepare the pine nuts, heat a small skillet. Add pine nuts and cook for a couple of minutes until golden brown, stirring often. (Carefully watch the pine nuts as they can easily burn!)
- To assemble the dish, prepare 6 bowls. Spoon half of the tahini sauce on the bottom of each bowl. Evenly divide the chickpeas between the bowls, and spoon the rest of the tahini sauce over them. Sprinkle with cinnamon and allspice. Garnish with chopped parsley or cilantro and pine nuts
Notes
- Tahini sauce made in the food processor comes out creamier
- Masabacha tastes the best when made with dry chickpeas, but if you want to use canned chickpeas, drain and rinse canned chickpeas and warm them up with water in a saucepan before draining and adding the tahihi sauce.
- 2 cups dry chickpeas =4 ¼ cups of cooked chickpeas
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Entree
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size:
- Calories: 448
- Sugar: 4.7 g
- Sodium: 608.9 mg
- Fat: 30.1 g
- Saturated Fat: 3.8 g
- Trans Fat: 0 g
- Carbohydrates: 34.9 g
- Fiber: 7.7 g
- Protein: 15.8 g
- Cholesterol: 0 mg
Raquel
Looks delicious!! Love the idea!! Don't worry we all have weird things about us (your not the only one!!! 🙂
Jenny @ BAKE
I love hummus, I've never thought about deconstructing it before it looks so delicious!
Vicky & Ruth
THanks!! This is actually something our dad used to make when we were kids. It's really awesome 🙂
Susan
Raquel is right!! We all have idiosyncrasies that make us unique. It's what makes you, you! BTW, this recipe sounds yummy!
Vicky & Ruth
Hahaha, thanks!!! You (and Raquel) are absolutely right! Glad you liked the recipe 🙂
Jessica // the kosher foodies
I also read magazines from back to front!! no idea why but it's what I do. also, I love this recipe! so neat!
Shirly
Found this recipe in your book - it’s so good!! This will become a regular in our household - Thank you!
Ellen Lewis
This recipe was just great.
Vicky and Ruth
Thank you so much Ellen, so glad you enjoyed it!