Name: Musabaha (warm chickpeas with hummus) & toasted pita
Yield: Serves 6
Cuisine: Israel
Ingredients: 1 green chilli, finely chopped; 10 g flat-leaf parsley, finely chopped; 3 tbsp lemon juice; 1 tbsp lemon juice; 60 ml water; 2 tbsp white wine vinegar; 1 tsp sweet paprika; 2 tbsp chopped flat-leaf parsley; 2 tbsp iced water; 4 small pitas (120 g in total); 2 tbsp olive oil; 4 tbsp lemon juice; 1 garlic clove, crushed; ½ a garlic clove, crushed; 2 garlic cloves, crushed; ¼ tsp salt; 1 tbsp ground cumin; 250 g dried chickpeas; 1 tsp bicarbonate of soda; salt and black pepper; 75 g light tahini paste; 70 g light tahini paste

Preparation info

Serves
6

Difficulty
Easy

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

Traditionally, this dish is served for breakfast along with various pickles, fresh radish and spring onion or white onion wedges. You can serve it for a weekend brunch. The dried pita is used to scoop the musabaha when eating.

Ingredients

250 g dried chickpeas
1 tsp bicarbonate of soda
1 tbsp

Method

Follow the Basic hummus recipe for the method of soaking and cooking the chickpeas, just cook them a little less; they should have a little resistance left in them but still be completely cooked. Drain the cooked chickpeas, reserving 80ml of the cooking water, and weigh them. You should end up with roughly 600g of cooked chickpeas. Keep three quarters of

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Ingredients

Method

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