Musabaha

Method

1. 1 Soak chickpeas for 12 hours, then simmer for 35 minutes until the beans are soft but still retain their round shape.
2. 2 Beat tahini with lime juice, yogurt, and crushed garlic until the sauce is thick and creamy.
3. 3 The white tahini sauce coating the surface is what distinguishes it from the version that only contains olive oil and cumin.
4. 4 Gradually add cold water to the sauce until it forms a smooth, flowing stream.
5. 5 Scoop the hot beans into a deep dish along with a little of the broth, then pour tahini sauce over them until completely covered.
6. 6 Sprinkle with roasted pine nuts, sumac, and parsley, then drizzle with olive oil and serve while the beans are still warm.

With an appliance

• Pressure cooker 30 min

  Replace step 1: simmer the beans that have been soaked under high pressure for 14 minutes, then release the pressure naturally.