Name: Msabaha (Swimming Chickpeas)
Yield: Serves 4
Cuisine: Syrian
Ingredients: 2 pickled shipka peppers, or pickled jalapeño peppers, finely chopped; 1 green chile pepper, such as serrano, seeded and finely chopped; Ground cumin; Flat-leaf parsley, finely chopped; 1 garlic clove, crushed; Pita Pockets; Pinch of cumin; 4 cups (1 kilogram) Cooked Chickpeas for Hummus, plus ½ to ⅔ cup (120 to 180 milliliters) chickpea cooking liquid ½ to ⅔ cup (120 to 180 grams) raw tahini; 1 teaspoon salt; Juice of 1 lemon; ¼ cup (60 milliliters) olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

On the Hummus Route

By Ariel Rosenthal , Orly Peli-Bronshtein and Dan Alexander

Published 2019

About

If you’re a tahini lover, this is the hummus for you. As is the case with most recipes, its success lies in the quality of the ingredients: extra-soft golden chickpeas, a fine delicate olive oil, and fresh, aromatic herbs. Tatbile hot sauce, a combination of fresh green chiles, pickled shipka peppers, lots of garlic, and lemon, is the perfect foil to creamy tahini.