Rinse chickpeas, crush garlic and chop parsley. Toast cumin dry for 1 minute at 150 °C and crush it.

Ingredients

• 800 gChickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt
• 150 gSeeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
• 80 gLemon juice, raw
• 20 gGarlic, raw
• 300 gBeverages, water, tap, drinking
• 50 gOil, olive, salad or cooking
• 4 gSpices, cumin seed
• 1 gSpices, pepper, red or cayenne
• 5 gSalt, table
• 15 gParsley, fresh

Method

1. Rinse chickpeas, crush garlic and chop parsley. Toast cumin dry for 1 minute at 150 °C and crush it.
2. Simmer chickpeas, 300 g water and 5 g salt at 95 °C for 10 minutes. Crush about one third against the pot wall; the rest must remain whole.
3. Mix tahini with lemon juice, garlic, cumin, cayenne and 100 g hot liquid from the pot into a smooth dressing.
4. Remove pot from heat, stir in tahini dressing, 50 g oil and half the parsley. Warm for 3 minutes at 75 °C without boiling.
5. Scatter with remaining parsley, rest 5 minutes and serve warm coarse msabbaha, not smooth hummus.