Msabbaha: warm chickpeas with tahini, lemon and pitta

Ingredients

For 1 serving

• Cooked chickpeas150 g
• Tahini15 g
• Lemon juiceto taste
• Garlic0.5 clove
• Cumin1 pinch
• Extra virgin olive oil1 teaspoon
• Parsley3 g
• Whole wheat pita0.5
• Paprika1 pinch
• Saltto taste

Contains: gluten, sesame,

Method

1. Drain the chickpeas, keeping some of their liquid, and put them in a small pan with a few spoonfuls of that liquid and the cumin; warm over a medium-low heat for 5 minutes, until hot and soft.
2. Meanwhile, in a small bowl mix the tahini with the lemon juice, grated garlic, a pinch of salt and a splash of water, adding it little by little, until the sauce is smooth and creamy: it thickens at first, then loosens.
3. Crush half the chickpeas with a fork right in the pan, stir in the sauce, then fold in the whole chickpeas.
4. Warm the pitta in a dry frying pan for 1 minute per side and chop the parsley.
5. Spoon the msabbaha into a shallow bowl, drizzle with the oil and finish with the paprika and parsley; serve with the pitta.