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overhead image of a blue and white bowl filled with Musabaha. The ingredients are tahini, chickpeas, pine nuts, spices, and chopped fresh parsley.

Masabacha - Chickpeas with Tahini sauce and Pine Nuts (Deconstructed Hummus)

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5 from 1 review

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

Units Scale
  • 2 cups dry chickpeas or garbanzo beans (soaked overnight with one tsp baking soda and enough water to cover twice their volume) See note 2 to make with canned chickpeas
  • 2 tsp salt
  • 6 cups water
  • 1/2 cup raw pine nuts
  • 3/4 cup fresh chopped parsley or cilantro
  • 1/2 tsp sweet cinnamon
  • 1/2 tsp allspice
  • Extra virgin Olive oil for drizzling (optional)
  • FOR THE TAHINI
  • 1 cup tahini paste
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup + 2 tbsp water
  • 1/2 tsp salt

Instructions

  1. Drain and rinse soaked chickpeas. Transfer them to a medium pot with the water and salt
  2. 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
  3. In the meantime, prepare tahini sauce:
  4. In a small bowl, whisk tahini paste, salt, and lemon juice until it thickens. It will thicken a lot.
  5. 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).
  6. Alternatively, place all the ingredients in the food processor and process until smooth.  
  7. 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!)
  8. 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

  1. Tahini sauce made in the food processor comes out creamier
  2. 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.  
  3. 2 cups dry chickpeas =4 1/4 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

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

Find it online: https://mayihavethatrecipe.com/warm-deconstructed-hummus-with-pine-nuts/