Warm Musabaha with Whole Chickpeas, Tahini and Paprika

What you need

• 1 can (14 oz) chickpeas, 400 g, liquid kept
• 1 garlic clove, peeled
• 3 tbsp tahini
• 2 tbsp lemon juice
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 3 tbsp olive oil
• 1/2 tsp sweet paprika
• 1 tbsp parsley, finely chopped
• 2 pita, warmed

Method

Restated from the original video

1. 1

   Tip the chickpeas with their liquid into a small pot and warm over medium-low heat until hot, about 5 min. Do not let them boil dry.

2. 2

   Crush the garlic with the salt into a paste in a mixing bowl.

3. 3

   Stir in the tahini, lemon juice and cumin until thick and smooth.

4. 4

   Lift the chickpeas out of the pot with a slotted spoon and add them to the bowl with 2 tbsp of their warm liquid and half the olive oil.

5. 5

   Press about half of the chickpeas with a fork and leave the rest whole. Pick out any loose skins.

6. 6

   Stir gently, then taste and add more salt or lemon juice if needed.

7. 7

   Spoon into a shallow bowl and make a hollow in the middle. Drizzle with the remaining olive oil and dust with the paprika.

8. 8

   Scatter the parsley on top and serve warm with the pita.

Imported from zaatarandzaytoun.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.