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Yalla Yalla - Moussabaha - Chickpea with Tahini

Moussababa - Chickpeas with Yoghurt and Tahina Sauce

Course Mezze
Cuisine Middle Eastern
Author Tony Kitous


  • 200 g dried chickpeas
  • 2 tsp bicarbonate of soda
  • 200 g Greek yoghurt
  • 50 g tahina
  • 3 garlic cloves
  • 2 tsp cumin plus extra to season
  • 100 ml olive oil
  • juice of 1 lemon
  • 1 tsp salt
  • 1/2 to mato finely chopped
  • a little chopped flat leaf parsley
  • paprika to serve


  1. Either the night before or 8-10 hours ahead put the dried chickpeas in a bowl, cover with cold water and leave to soak.
  2. Drain the chickpeas, add the bicarbonate of soda and cover with more cold water. Set to one side for 30 minutes
  3. Drain the chickpeas again then tip into a medium-sized saucepan and cover with cold water.
  4. Cover with a lid, bring to the boil and reduce the heat. Simmer uncovered for 40 minutes.
  5. Make the sauce by mixing together the yoghurt and tahina in a large bowl with half the garlic. If necessary thin the sauce with a little water.
  6. Drain the chickpeas and put into a bowl. Add the rest of the garlic, the cumin, 50ml of olive oil, lemon juice and salt. Mix well.
  7. Spoon the chickpeas into the serving dish and pour the sauce on top. Dress with the remainder of the olive oil, the chopped tomato, parsley and a dash of paprika and cumin.