Hummus Msabaha (Warm Chickpea and Tahini Dip)

Method

1. 1

   Warm the chickpeas gently in their own liquid with the baking soda for 8 minutes, until soft enough to crush between two fingers.

2. 2

   Meanwhile whisk the tahini, lemon juice, garlic and cumin with a splash of cold water until pale and smooth.

3. 3

   Drain the warm chickpeas, keeping a small handful whole for the top, and fold the rest into the tahini sauce while still warm — leave it rough, not blended.

   💡 Warm chickpeas take on the tahini flavor far faster than cold ones straight from the can.

4. 4

   Toast the pine nuts in a dry pan until golden, watching closely.

   💡 Pine nuts go from pale to burnt in seconds once they start coloring.

5. 5

   Spread into a shallow bowl, top with the reserved whole chickpeas, pine nuts, a flood of olive oil and a dust of paprika.

6. 6

   Scatter parsley over and serve immediately with warm pita, while the chickpeas are still warm.