Masabacha (Swimming Chickpeas)

Prep Time: 15

Warming the chickpeas: 15

Total Time: 30

Servings: people

2 cans (15 ounces each) (480 grams) chickpeas or 3 cups cooked chickpeas, or 1 cup / 200 grams dry chickpeas + 2 teaspoons baking soda
⅓ cup (80 grams) warm aquafaba / the liquid in a can of chickpeas or the cooking liquid of chickpeas
⅓ cup (80 grams) tahini from 100% hulled sesame seeds, light in color, and of pourable consistency
1 tablespoon lemon juice optional
1 small clove garlic optional
¼ teaspoon ground cumin optional
½ teaspoon salt or more to taste
1 tablespoon extra virgin olive oil
2 tablespoons flat-leaf parsley chopped

IF USING CANNED CHICKPEAS
Transfer 2 cans (15 ounces each) chickpeas and their liquid to a saucepan and boil for 15 to 30 minutes or until very tender.
IF USING DRIED CHICKPEAS
Soak 1 cup or 200 grams of dried chickpeas in water for 24 hours.
Drain, rinse, add them to a large pot, and cover with 4 inches/10 cm of water.
Add 2 teaspoons baking soda and boil until very tender, until they almost fall apart (1½ to 2 hours).
Add ⅓ cup warm aquafaba, warm chickpeas, and ½ teaspoon salt to a large mixing bowl.
Optionally, add 1 tablespoon lemon juice, 1 small clove garlic (crushed), and ¼ teaspoon ground cumin.
Mash the chickpeas coarsely with the back of a spoon or against the bowl.
Add ⅓ cup tahini and whisk until a creamy sauce forms.
Taste and adjust for salt and consistency, adding more chickpea water if required.
Transfer to a serving bowl and top with 1 tablespoon extra virgin olive oil and 2 tablespoons flat-leaf parsley.
Enjoy with warm pita bread.
For more topping ideas, see the "serving suggestions" chapter.

Nutritional information is an estimate for 1 serving of msabaha out of 4 without pita bread.

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