Musabbaha-whole chickpea hummus syrian style

Main Dish
2 servings
10 min
15 min
Very Easy


Number of serving: 2
Chickpeas: 1/2 cup

Garlic: 1-2 cloves

Lemon Juice: 3 tablespoons or as needed

Salt: as per taste

Cumin Powder

Chilli powder

Olive oil

Tahini Paste:1-2 tablespoon

Fresh Parsley: 2-3 tablespoons or use as much as you want


  • Cook the chickpeas Previously that has been soaked. You can also use canned chickpeas after emptying the liquid.
  • Crush together the lemon juice, garlic and some salt and mix together half the chickpeas.
  • Also add the -cumin spice powder, chili pepper and chickpeas and mix also addding little olive oil.
  • Meanwhile, combine the tahini with remaining lemon-garlic-salt mixture to obtain a sauce.
  • Fold in the chopped parsley in creamy sauce sauce.
    The should be hot and you can add as lemon juice you need to get your kind of tang.
  • Added about 2 tablespoons parsley into the sauce and retained about 1 tablespoon for garnish.
  • Layer the sauce on top of the chickpeas.
  • No need to mix the flavors.
  • The will be absorbed, even if you do not mix in.
  • It almost looks like this, if you can add more sauce.
  • Pour little olive oil on top and garnish with parsley.


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