For 4 Person(s)


  • 250 gr dried chickpeas
  • 30 ml tahini
  • 100 ml yoghurt
  • 2 cloves garlic, crushed
  • 25 ml olive oil
  • 10 ml lemon juice
  • 1/2 tbsp bicarbonate soda
  • 100 ml water
  • 1/4 tbsp salt
  • 1/2 tbsp cumin
  • 1/4 tbsp nutmeg
  • 1/4 tbsp black pepper


  1. Wash the dried chickpeas until the water is clear. Soak the chickpeas overnight in fresh water for at least 12 hours.
  2. Cook the chickpeas with ½ tbsp. of bicarbonate soda for 1 ½ hours. Use more if necessary.
  3. Strain the cooked chickpeas from the water and use 100ml of water for the mix. Place the chickpeas into a large bowl and add the remainder of the ingredients. Using a spoon to mix all the spices and oil in gently.
  4. Serve the Moussabaha in a bowl and top it with sprinkle of chili powder, chopped parsley and olive oil. Serve with pitta bread.