Musabaha

Name: Musabaha
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 250 g dried chickpeas; ½ tsp ground cumin; ½ tsp salt; ½ tsp paprika; 1 clove garlic, crushed; ½ lemon, juice; 1 medium tomato, roughly chopped; 25 g pack flat leaf parsley, leaves only; 1 tbsp extra virgin olive oil; Flatbreads, to serve

Houmous is a very traditional dish in the Middle East; this Syrian version is the one Imad Alarnab used to make at home. We serve the houmous warm and top it with a tahini sauce for a fresh finish.

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Vegetarian

Serves4
CourseAccompaniment
Prepare20 mins
Cook45 mins
Total time1 hr 5 mins
Plusovernight soaking

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Ingredients

250g dried chickpeas
½ tsp ground cumin
½ tsp salt
½ tsp paprika
1 clove garlic, crushed
½ lemon, juice
1 medium tomato, roughly chopped
¼ x 25g pack flat leaf parsley, leaves only
1 tbsp extra virgin olive oil
Flatbreads, to serve

For the tahini sauce:

1½ tbsp Greek yogurt
1 clove garlic, crushed
50g tahini
Squeeze lemon juice

Method

Before you start cooking, soak the chickpeas in large bowl of water for 24 hours. Make sure the chickpeas are completely submerged – you may need to top up the water.
2 To make the tahini sauce, combine the yogurt and garlic in a medium bowl; season. Add the tahini and lemon juice, then mix until combined. If the sauce is too thick, gradually add 25-35ml cold water to make it thinner but still creamy.
Bring a large pan of water to the boil. Drain and rinse the soaked chickpeas, then boil briskly for 45-50 minutes, until soft. Drain, reserving 150ml of the water, then tip into a large bowl. Use the back of a large spoon (or a potato masher) to mash the chickpeas, adding a little of the reserved water, if needed, to loosen. Add the cumin, salt, paprika, garlic and lemon juice; mix until combined. Spoon into a serving dish and top with the tahini sauce. Scatter over the tomato and parsley, drizzle with the oil and serve with the flatbreads for dipping.