---
title: Hummus Msabaha (Warm Chickpea and Tahini Dip)
servings: 4
prep time: 15 minutes
cook time: 10 minutes
source: https://mycibora.com/recipes/hummus-msabaha
---

Gather @chickpea{2%can}, @ground cumin{1%tsp}, @pine nut{30%g}, @sweet paprika{}, @fresh parsley{0.25%bunch} and @pita bread{4}.

Warm the chickpeas gently in their own liquid with the @baking soda{0.25%tsp} for 8 minutes, until soft enough to crush between two fingers. ~{8%minutes}

Meanwhile whisk the @tahini{100%g}, @lemon{1.5} juice, @garlic{2%clove} and cumin with a splash of cold water until pale and smooth.

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.

Toast the pine nuts in a dry pan until golden, watching closely. ~{2%minutes}

Spread into a shallow bowl, top with the reserved whole chickpeas, pine nuts, a flood of @olive oil{4%tbsp} and a dust of paprika.

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